1. Mix 2 eggs and 250g salad oil;
2. Add 100g of low-gluten flour and 50g of corn starch to (1) and mix well;
3. Separate the yolks and whites of the remaining eggs; add the separated yolks to (2) and mix well, put the whites in a non-oil and water-free container to beat the whites, add 150g of fine sugar and tartar powder in batches during the whitening process 5g.
4. Beat the egg whites until wet and foamy, add and mix well
5. Pour into a baking pan and smooth, sprinkle pork floss and chopped green onion on the surface.
6. Bake at 180 degrees above and 120 degrees lower for 20-25 minutes. (If the oven cannot be set up and down separately, set the temperature to 150 degrees)
7. After cooling, use mayonnaise as an inset and smooth it out. The cake is cut into rectangular strips, the two fall together, and then cut into pieces of suitable size.
