1. Separate the egg yolk from the egg white. Egg yolk, yogurt and vegetable oil are mixed and whipped until fully emulsified
2. Prepared Yangmei Sauce
3. Add the bayberry sauce and stir well
4. Sift in low-gluten flour
5. Irregular method of mixing into cake batter
6. Add a few drops of lemon juice to the egg whites
7. Add white sugar in three times and beat with a whisk until dry foaming can pull out the small upright corners
8. Take one-third of the meringue and put it into the egg yolk paste, stir evenly
9. Pour back into the remaining meringue
10. Stir the cake batter evenly
11. Pour into the baking tray, use a spatula to smooth the surface, beat it a few times to shake out big bubbles
12. Put the washed and drained blueberries
13. Put it in the preheated oven, the middle level, the upper and lower heat 125 degrees, 40 minutes
14. Baked cake (it is covered with tin foil halfway, so the color is not very heavy)
15. Cut into pieces, put a layer of salad dressing, put on the pork floss
16. Take another piece and put it on, haha, it becomes a rich double "berry" pork floss cake
