Separate the 4 egg yolks from the whites.

In a bowl, mix 40g of corn oil and 50ml of milk.

Then, add 60g of low-gluten flour. Use a sieve to sift the flour for a better texture.

Mix the batter using a Z-shape motion.

Next, add the egg yolks and mix thoroughly.

In a bowl, use an electric hand whisk mixer to whisk the 4 egg whites and a dash of lemon juice.

As you whisk, gradually add 50g of sugar. Add the sugar in 3 portions. Adding the sugar gradually prevents the overall mixture from collapsing.

Continue whisking until you form a white and foamy mixture.

Combine a portion of the egg white batter with the egg yolk batter.

Then, combine this mixture with the remaining egg white batter and mix well.

Transfer the batter to a piping bag.

In a baking tray, squeeze out the amount of batter according to your desired cake size.

Place the tray in the oven preheated at 160°C (320°F) and bake for 18 minutes.

While baking, make the cheese sauce by melting the 20g of butter in a pot.

Add the 5g of low-gluten flour and mix well.

Then, pour 100ml of milk and 30g of salad dressing.

Mix the sauce well.

Next, combine 7 cheese slices and stir until it melts and becomes smooth.

Pour the cheese sauce into a bowl.

Take two pieces of cake. Dip one side of the cake into the cheese sauce and combine the two pieces together like a sandwich. This should give you two combined cakes with the cheese sauce in the center.

Then, coat the entire cake with cheese by dipping it into the cheese sauce on all sides.

Lastly, cover the cheese-coated cake with pork floss. The cheese helps make the pork floss hold better.

You have now completed your pork floss cake! Have a soft and fluffy cake as you enjoy its melty cheesy goodness in every bite.