Preheat your oven to 160°C (320°F) on the top and 150°C (302°F) on the bottom.

Line your baking mold with parchment paper, allowing some overhang for easy removal later.

In a mixing bowl, combine 80g of pure milk, 70g of corn oil, and 2g of salt. Whisk until the mixture is smooth and uniform.

Sift 120g of cake flour into the mixture and stir gently until no lumps remain. Set aside.

Separate the egg yolks from the egg whites. Add the 6 egg yolks to the flour mixture and gently fold using a spatula until fully incorporated, creating a smooth yolk batter.

In a clean, dry bowl, add the egg whites and a few drops of lemon juice. Using an electric whisk, beat the egg whites on medium-high speed until frothy.

Gradually add 60g of granulated sugar in three additions, beating until stiff peaks form. The mixture should hold a hook shape when the whisk is lifted.

Gently fold one-third of the whipped egg whites into the yolk batter using a rubber spatula. This lightens the mixture.

Add the remaining egg whites in two more additions, folding gently to maintain the volume. Be careful not to deflate the batter.

Pour the batter into the prepared mold and smooth the top with a spatula. Tap the mold lightly on the counter to release any air bubbles.

Sprinkle 20g of chopped green onions, 30g of diced ham (if using), and 50g of seaweed pork floss evenly over the batter. Drizzle salad dressing on top to taste.

Place the mold in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the mold for about 10 minutes. Then, use the overhanging parchment paper to lift the cake out and place it on a wire rack to cool completely.

Slice and serve at room temperature or slightly warm. Enjoy the savory and fluffy texture of the cake!