1. Mix milk and salad oil evenly and fully emulsify
2. Add caster sugar to the milk and stir until the sugar melts
3. Sift the powder into the milk paste and mix well
4. Separate the egg white and egg yolk, add the egg yolk to the cake batter and stir evenly
5. Add the egg whites, sugar, and lemon juice to a chicken tail shape
6. Separate 1/3 of the beaten egg whites and add to the egg yolk paste, stir evenly
7. Pour the mixed cake batter back into the egg whites and continue to mix evenly
8. Put the cake batter into a paper cup and preheat the oven at 150 degrees and bake for 30 minutes
9. Boiled and cooled for later use
10. Whip the cream to color
11. Squeeze the cake and decorate
12. Just sprinkle with sugar beads
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