Pork Floss Cake

Separate the egg whites from the egg yolks. Place the egg whites in the freezer for a while until the edges appear slightly icy; this makes the egg whites more stable when whipped. Pour hot oil over the flour and mix well, then add milk and stir until evenly combined.

After adding the milk, stir the batter until it becomes thicker, reaching the state shown in the picture, then add the egg yolk and mix evenly.

Whisk the egg whites and sugar with an electric mixer until stiff peaks form.

Take out the egg beater and beat the egg whites until they form small peaks.

Add the egg whites to the egg yolk mixture in three batches, folding evenly each time.

Line the mold with aluminum foil to prevent sticking, pour in half of the batter, sprinkle with pork floss and diced sausages.

Pour in the remaining batter, sprinkle with pork floss and ham sausage, and squeeze on some mayonnaise.

Middle layer of the oven, 150 degrees, 40 minutes. After the surface browns, place a piece of aluminum foil on top to prevent burning. Finished product picture.

Finished product image.