1. Separate the eggs, add milk and corn oil to the yolks.
2. Stir evenly and emulsify.
3. Sift in low powder.
4. Mix well to make the egg yolk paste without particles.
5. Add white vinegar and one-third of the white sugar to the egg whites, and start whipping the egg whites.
6. Add sugar in three times, and finally beat the egg whites to a small right angle.
7. Take a clean bowl and drip a few drops of red velvet liquid.
8. Add a little egg yolk paste and mix well.
9. Add a little egg whites and stir evenly for later use.
10. Mix the remaining white egg yolk paste.
11. The mixing technique is quick and light to mix evenly.
12. Pour into a six-inch mold, with one layer of original flavor and one layer of red velvet, which can look whatever you like.
13. After pouring all into the mold, shake it twice.
14. Preheat the oven in advance at 150°C for 50 minutes, take it out immediately after baking, invert it, and remove it from the mold after it has cooled down.
15. Tasty and delicious.
Tips:The temperature of the oven is adjusted according to your own home.
