Prepare a clean, dry, and oil-free large bowl. Add 40g corn oil and 64g milk into the bowl. Whisk until the mixture is completely emulsified, meaning it becomes smooth and uniform, with no visible oil separation.

Sift 60g cake flour into the emulsified liquid. Gently fold the flour into the liquid using a Z-shaped motion with a spatula. Mix until no dry flour is visible. Be careful not to overmix, as this can activate the gluten, which might affect the cake's texture.

Separate the egg whites from the egg yolks. Add the egg yolks to the flour mixture and whisk until smooth. The batter should be glossy and flow easily. Set it aside.

Place the egg whites in another clean, dry bowl. Put them in the freezer for about 10 minutes to chill. Cold egg whites whip more easily and form stable foam.

After chilling, take the egg whites out and add a few drops of lemon juice.

Add 40g caster sugar to the egg whites and begin beating with an electric mixer on medium speed. Continue mixing until fine bubbles form and the volume increases.

Increase the speed to high and whip until soft peaks form. When you lift the whisk, the peaks should curve gently. Reduce the speed to medium and continue beating until stiff peaks form, ensuring the egg whites are stable and able to hold their shape.

Take one-third of the whipped egg whites and gently fold them into the egg yolk mixture. Use a bottom-to-top motion with a spatula to mix them, being careful not to deflate the whipped whites.

Once the initial mix is incorporated, pour the combined batter back into the remaining egg whites. Continue folding gently until fully combined, with no visible streaks of egg whites or batter. The final mixture should be light and smooth.

Prepare a 28x28cm baking pan and line it with parchment paper for easy cake removal.

Pour the cake batter into the pan and use a spatula to spread it evenly.

Gently tap the pan on the table to release large air bubbles, which ensures an even crumb in the finished cake.

Sprinkle a layer of seaweed pork floss evenly on top of the batter. You can adjust the amount to your taste, adding more if you like a stronger flavor.

Use a piping bag or spoon to drizzle salad dressing over the pork floss in a decorative pattern. This will add visual appeal and extra flavor to the cake.

Preheat the oven to 150°C (302°F) for 10-15 minutes, allowing the oven to reach a stable temperature.

Place the pan in the middle rack of the preheated oven and bake at 150°C for 30 minutes. Avoid opening the oven door too frequently to maintain a consistent temperature and ensure the cake rises properly.

After baking, use oven mitts to remove the pan and let the cake cool slightly on a wire rack.

Once slightly cooled, place a fresh sheet of parchment paper on top of the cake, then flip it over onto your workspace. Cut the cake in half and spread a layer of salad dressing on each piece.

Stack the two halves together and cut into small pieces.