In a mixing bowl, mix corn oil and milk until smooth.

Add low-gluten flour. Use a sieve when adding the flour to separate clumps for better texture.

Then, add 5 egg yolks and beat until you get a yellow buttery consistency.

In another mixing bowl, whisk 5 egg whites with lemon juice and sugar until it becomes white and frothy.

Next, combine the egg yolk mixture with the egg white mixture. Mix it well with a silicone spatula.

Use a batter squeeze bottle or plastic bag to transfer the egg batter into the cupcake mold. This makes it easier to transfer with an even distribution, but you can simply use a spoon to put the batter into the molds while ensuring there are no air pockets.

Place the cupcake molds on a baking tray and put it in the oven.

Bake at 130°C (265°F) for 25 minutes first.

Then, change the temperature to 150°C (300°F) and bake for another 25 minutes.