Re-heat the oven at 150 Celcius Degree

Sift the all purposed flour, corn starch and baking powder through a sieve

Sepeate the egg whites and egg yorks into two bolws. Whip the egg whites with salt until the bubbles appear, put in the cream of tartar/lemon juice, then continue to whip it until more tiny bubbles appear, then pour in 60g sugar, continue to whip until the egg whites become stiff so that it forms a soft peak when you pull out the whisker. For the egg yorks, whisk it with 20g sugar until it reach a lighter yellow color, then add in the oil and corn milk, mix well.

Pour over the dry ingrdients into the egg york mixture. Scoop 1/3 egg white mixture into the egg york and flour mixture, then gently fold from bottom to surface until it blends well, then pour the mixture into the rest of egg white, continue folding until the batter is evenly blended (but don’t fold for too long). Pour the batter into a 15 - 20cm round mold, bake at 150 Celcius Degree in around 30 minutes (depends on the temperature of your oven)

When the cake finishes baking (it reach a nice golden color), take it out and cut into two or three layers. Let the layers cool down

In a bolw, whip the heavy cream with 60g sugar until soft stiff, then add in the corn milk and continue whipping until the cream form a consistent stiff texture

Cover each layer with the cream and sprinkle corn kernels, repeat after each layer. Lastly, spread the cream all over the sponge and sprinkle the rest of corn kernels, you can add some almond if you like (but not too much so the corn scent still remains)