1. Take a pot, mix the milk and corn oil, stir well
2. Sift in low-gluten flour and mix well
3. Beat the egg whites and egg whites into 2 oil-free and water-free basins, put the egg whites in the refrigerator and mix the egg yolks with sugar, then pour the flour 2-3 times into the batter
4. Mix well
5. Add salt and white vinegar to the egg whites, pour the sugar in three times, and beat with an electric whisk to the hook
6. Put 1/3 of the egg white into the egg yolk paste and mix well, then add 1/3 egg white and mix well. Pour all the egg yolk paste into the remaining protein and mix well
7. Dissolve the purple sweet potato powder with a little water
8. Take out 200g of egg yolk paste and add the dissolved purple potato powder, stir evenly
9. Pour the remaining egg high batter into the mold, smooth it and shake it a few times
10. Pour the purple batter evenly on the original egg yolk paste and scrape it evenly. Use a spatula to mark the batter every 2 cm horizontally and vertically.
11. Put the bakeware into the preheated oven, take out the bakeware at 180 degrees for 15 minutes in the middle layer, shake it a few times, take out the cake, put the bake side down when it is not hot, roll the cake with the help of a rolling pin and greased paper , Put it in the refrigerator for 30 minutes
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