1. Prepare various materials.
2. Separate the egg yolk and egg white.
3. First, beat the egg yolks and add the milk and oil and mix well.
4. Sift low-gluten flour into the beaten egg yolk.
5. Stir the egg yolk and set aside.
6. Beat the egg whites and add 1/3 of the sugar and beat with an electric whisk.
7. Beat until the bubble is fine, then add sugar a second time and continue to beat.
8. Add sugar for the third time and add a few drops of white vinegar to continue beating.
9. Beat the egg whites to this state.
10. For the first time, add the egg white paste to the egg yolk paste and mix well.
11. Add the protein paste for the second time and mix well.
12. Pour the cake batter that was mixed well for the second time into the egg white batter and mix well.
13. Pour the cake batter into the rose mold, and I poured the rest into the square mold. Bake at 160 degrees for 20 minutes (according to your own oven).
14. Take it out to cool and gently take out the cake from the mold. The rose-shaped cake is ready to eat.
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