1. Separate the egg white and egg yolk, add the egg yolk to room temperature softened cheese and stir well
2. Add pure milk and corn oil and stir well
3. Sift the red velvet premix powder into the egg liquid
4. Stir evenly, into a smooth streamer shape
5. Add 50 grams of granulated sugar to the egg whites in three times. Add a few drops of vinegar to beat the egg whites to the hard foaming stage. Short sharp corners appear. The oven starts to preheat the upper and lower tubes at 155 degrees
6. Take 1/3 into the egg yolk batter and stir evenly. Because cheese is added, it will be easier to defoam. It is best to be gentle
7. Pour the mixed batter back into the egg white plate and mix evenly
8. Pour the mixed cake batter into two 4-inch anode molds, put them in the middle of the oven and bake at 155 degrees for about 33 minutes
9. The baked cake can be demoulded after taking out the upside-down button and letting it cool.
