6.

Mix the whole egg and york together.

7.

Pour ¼ of egg mixture at a time into Part A smoothly.

8.

Dust corn starch into the mixture and blend it.

9.

Pour mixture into mould, and place into a flat bakeware filled with water. (water height:1-1.5cm)

10.

Preheat the oven to 180°C and baked about 50 minutes to an hour.

*

Let the cake cool for 40 minutes in the oven.)