1. Separate egg yolk and egg white.
2. Add 30g sugar, corn oil, and milk to the powdered egg yolk bowl and stir with a manual whisk until it is evenly mixed and the sugar is melted.
3. Pour the low powder through a sieve twice into the basin and stir until uniform.
4. Add a few drops of lemon juice to the egg whites and beat until thick foamy.
5. Add 60 grams of caster sugar in three times.
6. Beat until wet foaming (see picture, there is a small hook when pulling up the egg beater)
7. Take 1/3 of the egg white and add it to the egg yolk batter.
8. After mixing well, pour it back into the egg whites and quickly cut and mix evenly.
9. Take two portions of the prepared batter, add cocoa powder and pink food coloring separately, cut into the batter and put it into a piping bag.
10. Lay baking paper on the baking tray and squeeze the two-color batter irregularly out of the leopard pattern.
11. Put the part of the leopard pattern into the preheated 170° and bake for about 1 minute and take it out.
12. Then pour in the remaining original batter and scrape the surface.
13. Put it into a preheated 180 oven, bake for 15 minutes and take it out.
14. After the baked cake slices are out of the oven, move them to the grill immediately, and tear off the grease paper to dissipate heat.
15. Take out the decorative cream, shake it, and pour it into a water-free and oil-free container, add white sugar, and beat at medium speed until it reaches 8-9%.
16. Prepare a new piece of greased paper, smear a layer of whipped cream on the surface of the cake, and put the dragon fruit slices on it.
17. Roll up the cake slices with greased paper and place in the refrigerator for 10 minutes.
18. Cut open after setting.
