Separate the egg yolks from the whites first. The bowl containing the egg whites must be oil-free and water-free.

Add milk and corn oil to the egg yolk bowl, and stir until emulsified.

Then sift the cake flour into it and mix well with the zigzag method.

Before starting to beat egg whites, preheat the oven to 160 degrees Celsius.

Also prepare the piping bag and baking paper first.

Add a little lemon juice to the egg white.

Beat the egg whites with a whisk at high speed. When the egg white is beaten until thick bubbles appear, add the caster sugar in 3 portions.

Whip the meringue to the stiff peak. That is, there are small peaks that stand upright when you pick up the egg beater.

Spoon about one-third of the meringue into the egg yolk batter, and mix well with the zigzag and folding method.

Pour the mixed egg yolk batter into the meringue, and mix well by the folding method.

Pour the batter into a piping bag after mixing well and pipe the batter on a baking tray.

When ready, put them into the preheated oven and bake at 160 degrees Celsius for 25 to 30 minutes. According to the situation, turn to top heat to make the surface slightly burnt and colored.

Knock it immediately after it comes out of the oven so that the heat can release quickly.

Mix the "mayonnaise" ingredients evenly and set aside.

Also mix the ingredients of "Meat Floss Seaweed" evenly.

Spread a thick layer of mayonnaise on the inside of the cake and a thin layer on the outside.

Finally, wrap the meat floss seaweed, and enjoy it!