1. Use a soymilk machine to make a cup of quinoa and purple potato soymilk, let cool for later use.
2. Add sugar to the egg whites in 3 times and beat until dry and foamy.
3. Add egg yolk to the meringue, and use an electric whisk to beat evenly at the first speed until it leaves a trace after the whisk.
4. Sift in low-gluten flour and black rice cake flour.
5. Stir evenly with a silicone spatula.
6. Pour the soy milk on the surface of the cake batter, remember to spread some, and continue to mix evenly.
7. The mixed batter is very delicate and smooth.
8. Squeeze the batter into the paper cup, about seven to eight minutes full, after squeezing, shake the paper cup slightly to shake out the bubbles. Sprinkle oatmeal on the surface.
9. Put it into the preheated oven, heat up and down at 160 degrees Celsius, middle level, and bake for 30 minutes.
10. The baked cakes are placed on the baking net to cool down.
