1. Separate the egg white and yolk first, add the egg white Lemon juice, beat with a whisk at high speed for 30 rounds.The egg whites will begin to turn white and a large number of rough foam will appear.

2.Add 30 grams of fine sugar and beat 50 times at high speed with a whisk , the egg white begins to fluff up, and inverted hooks appear.

3.Add 30 grams of fine sugar and continue beating for 50 rounds.Becomes fine and smooth, with small peaks appearing.

4. Add the last 15 grams of fine sugar and beat until hard foam, also 50 Circle, small upright peaks are stiff.

5. Mix egg yolk paste, corn oil and water, add salt and 35 grams of fine flour granulated sugar.

6. Beat the oil and water with a whisk at low speed for more than ten seconds., melt the fine sugar, then add the egg yolks and vanilla extract.

7. Beat for ten seconds to mix evenly, then sift for low gluten pink.

8. Also use a whisk to beat at low speed for ten seconds, and then use a spatula.Mix well.

9. Take one-third of the egg whites and stir into the egg yolk paste.

10. Stir until thick.

11. Pour the evenly mixed cake batter back into the egg whites and continue to mix 50 times Around this time, the cake batter is complete.

12. Pour half of the cake batter into the mold, add fresh blueberries, and then pour in the remaining Next cake batter.

13.Place blueberries on the surface and shake a few times to defoam.

14. Preheat the oven to 150 degrees and bake the mold in the oven for 45 minutes..

15. Immediately after baking, turn it upside down on the grid to cool, 4 hours later Unmold.

16.The perfect cake will come out, without collapsing or shrinking.

17.Cut it in half and give it away, and the other half will be my breakfast tomorrow.

18.The taste is great, sour and sweet.