1. Add corn oil to milk and mix well.
2. Sift in low-gluten flour and stir well.
3. Add the egg yolk and stir well.
4. Become a smooth egg yolk paste.
5. Take 15 grams of egg yolk paste, add a little pink pigment and stir well for later use.
6. The egg whites are added with sugar in batches to make a wet foam, and the egg whites are in a big bend state when they are lifted.
7. Take 25 grams of egg white and add it to the egg yolk paste twice, stir evenly and put it into a piping bag.
8. Put the polka dot cardboard drawn in advance on the baking tray, and cover it with a tarp.
9. Squeeze the pink cake batter into the dots according to the pattern below, put it in the preheated oven at 150 degrees and bake for 2 minutes, then take it out.
10. Add the remaining meringue to the egg yolk batter and mix evenly.
11. When the bakeware is not hot, pour the cake batter into the bakeware (you can put a little cake batter into the piping bag and squeeze it around the pink dots to prevent bubbles).
12. The surface is flattened, and bubbles are generated by lightly shaking the mold.
13. Put it in the preheated oven at 150°C and bake for 25 minutes.
14. After baking, take out the shaking plate once.
15. Tear off the tarp by the upside down, and then turn it over and spread a layer of tarp.
16. Whip the whipped cream with sugar, pour in strawberry jam and beat well.
17. Spread the cream on the cake, making the middle part thicker.
18. Roll it up with a rolling pin and put it in the refrigerator for 2 hours to set.
