First, whisk enough eggs (4), then double-bath in hot water, and touch the eggs with your hands to make them warm. The egg needs to be warm to make the foam more abundant and faster.

Add sugar (100g) and starch syrup (40g) and mix it for 5 to 6 minutes until it turns ivory, and use a mixing machine for 5 to 6 minutes. It takes longer to do it with your hands. My arm is about to fall out. If you have a hand whisk, I recommend a separate method.

You need to make enough foam to make it ivory. Do not burn too hard when lifting the foam. It's a bit watery, so you just have to be patient.

Add the sifted flour (120g) little by little and mix it gently with a spatula, and mix it gently so that the bubbles do not die as you raise it from the bottom to top. If all the bubbles die in this process, the bread is low and the taste is bad. Please take it easy. However, make sure there are no flour grains and mix them thoroughly.

Put grape seed oil (20g) and vanilla oil (1t) in another bowl, take some of the dough out and mix it. You can use cooking oil or butter instead of grape seed oil.

And if you pour it into Bonbakjuk and mix it gently, and just pour the grape seed oil into the Bonjuk and mix it, it doesn't mix well because it's an oil, and all the bubbles die. So you add a little bit of dough and mix it, then pour it into the dough and mix it.

Pour 80% of the dough into a round pan with edges and parchment paper higher than the mold,

Blast it on the floor about three times to remove air, put it in a preheated 170 oven, and bake it for 30 to 35 minutes to finish. The reason why you hit the floor and let the air out... It is to make sure that the cake texture is not rough due to the cold air inside. Cool the sheet well enough and remove the parchment paper. Slice it into 3 pieces and spread cream to make a fresh cream cake.