Spicy pine green onion cake

Overview

The cake is delicious but high in calories, so a piece of it is just right for breakfast.

Mix 2 eggs and 250g of salad oil;
Add 100g of low-gluten flour and 50g of cornstarch to (1) and mix well;
Separate the yolks and whites of the remaining eggs; add the separated egg yolks to (2) and mix well. Place the egg whites in an oil-free and water-free vessel to beat the egg whites. While beating the egg whites, add 150g of fine sugar and 5g of tartar powder in batches.
Beat the egg whites until wet peaks, add in and mix well
Pour into baking pan and spread evenly, sprinkle pork floss and chopped green onion on the surface.
Bake at 180 degrees on the upper heat and 120 degrees on the lower heat for 20-25 minutes. (If the oven cannot be set for upper and lower heat separately, set the temperature to 150 degrees)
Once cooled, fill with mayonnaise and smooth over. Cut the cake into rectangular strips, place the two strips together, and cut into pieces of suitable size.