Carefully separate the egg whites and yolks into two clean bowls. Ensure the bowl for the egg whites is free of any oil or water, as this can affect the whipping process. Place the bowl with egg whites in the freezer for 15–20 minutes to help the egg whites whip more easily.

Preheat the oven to 130°C (266°F) for 10–15 minutes.

In a bowl with egg yolks, pour in 88g of milk and mix well with a manual whisk or chopsticks until fully combined.

Sift 112g of cornmeal into the egg yolk and milk mixture to avoid clumps and create a smooth batter. Use a spatula to mix until smooth and lump-free. Set aside.

Take the egg whites out of the freezer and add a few drops of white vinegar or lemon juice to help neutralize the odor. Add 55g of zero-calorie sugar and 8g of corn starch.

Use a stand mixer to whip the egg whites. Start at low speed to mix the sugar, starch, and egg whites for 1–2 minutes. Then, increase to medium speed and continue whipping until fine bubbles form. Gradually increase to high speed, whipping until stiff peaks form (when you lift the whisk, the egg whites stand straight with small peaks).

Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Stir from the bottom upwards, rotating the bowl to evenly incorporate without deflating the egg whites.

Add the remaining egg whites and continue folding gently until the batter is smooth and uniform.

Pour the batter into an 8-inch cake mold. Gently tap the mold to release any large air bubbles. Use a toothpick or spatula to mark the surface and break any small surface bubbles.

Place the mold in the preheated oven on the middle rack and bake at 130°C (266°F) for 50 minutes to allow the cake to rise slowly and set.

After 50 minutes, increase the temperature to 140°C (284°F) and bake for an additional 5 minutes to achieve a golden-brown color on top.

After baking, remove the cake from the oven and tap the mold on the counter to release the internal hot air, preventing the cake from shrinking.

Immediately turn the mold upside down onto a cooling rack to cool naturally. Once cooled, the cake will be easier to remove from the mold. If needed, run a mold-removal knife gently around the edge to help release the cake.