Separate the egg whites and yolks into two clean, dry bowls. Ensure no yolk remains in the whites, as this will affect whipping.

Preheat the oven to 125°C (257°F).

In a large bowl, mix the corn oil and water thoroughly with a whisk or mixer until well emulsified.

Sift in the cake flour and gently fold it in with a spatula, being careful not to overmix.

Add the egg yolks and mix until the batter is smooth and fluid.

Add a few drops of lemon juice to the egg whites to help remove the eggy smell and improve whipping.

Using an electric mixer, start whipping the egg whites and gradually add the sugar in three stages: first when bubbles appear, then when they become glossy, and finally when soft peaks form.

Continue whipping until stiff peaks form, meaning the egg whites are ready.

Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Be careful to avoid deflating the mixture.

Pour the combined mixture into the remaining egg whites and fold gently until well blended.

Pour the batter into cupcake liners, filling them about 80% full. Lightly tap the trays to release any trapped air bubbles.

Place the cupcake liners in the preheated oven and bake at 125°C for 30 minutes, then increase the temperature to 150°C (302°F) for an additional 10 minutes. Keep an eye on the cupcakes to prevent them from burning.