Two-tone Checkerboard Cake

Separate the egg white and yolk, cracking them into two bowls.

Stir the oil and milk in the main ingredients evenly until emulsified with no oil spots, then add the flour and stir until smooth with no lumps, and the egg yolk batter is ready.

Add the egg whites in three batches to the sugar and beat until fully whipped, forming stiff, inverted triangles.

The beaten egg whites.

Take 1/3 of the beaten egg whites and fold it into the egg yolk mixture until evenly combined, either by folding or using a cutting motion (do not stir in circles to avoid deflating).

Then pour it into the remaining egg whites.

Mix evenly.

The cake batter is ready.

Divide the cake batter into two halves, add red yeast rice powder to one half, and fold together evenly.

Get pink dough.

Pour the two colors of cake batter into the baking pan separately and level them.

Place in the preheated oven on the middle rack, at 155 degrees, and bake for 25 minutes.

Alright, turn it over and let it cool.

Cut the cake of two colors into strips of your preferred shape.

Spread a thin layer of whipped cream on each layer, with the layers properly spaced.

Cut into large pieces.

Sift sugar of a different color on the diagonal.

Plating 😁.

Alright 😁.

Finished product image.