1. Weigh all the ingredients of the cake base.
2. Add corn oil to the milk and stir until emulsified.
3. Sift in low-gluten flour.
4. Mix well in a zigzag shape.
5. Add white sugar to the egg whites in three times and beat with a whisk until wet and foamy.
6. Add three times to the batter, cut and mix evenly.
7. Pour into a baking dish and use a spatula to smooth the surface.
8. Preheat the oven at 180 degrees, put it into the baking tray, turn the lower and middle level to 150 degrees, and bake it for 20 minutes and take it out immediately.
9. After cooling, use a circular cutting die to cut into round cake slices.
10. Add gelatine powder to the milk and stir in insulated water until it is completely dissolved.
11. Add a little hot water to the red yeast rice noodles and stir well.
12. Let cool, pour into a basin, add whipped cream and mix well.
13. Use a spoon to scoop into the mold two-thirds full.
14. Put in egg batter slices and keep them in the refrigerator for more than two hours.
15. Demoulding.
16. Meimei da.
17. Finished product.
18. Finished product.
19. Finished product.
20. Finished product.
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