Combine egg whites, milk, and corn oil into a mixing bowl.

Run mixer on speed until bubbly. Add ⅓ of the granulated sugar. Continue to mix on high speed. Scrape down bowl as needed to ensure thorough mixing.

Add ½ of the remaining granulated sugar and mix on high speed until the egg whites turn white and smooth. Add the remaining granulated sugar and cornstarch.

Lastly, mix the meringue until thoroughly combined.

Mix the egg yolks on low speed until bubbly.

Add the cake flour and mix on low speed until thoroughly combined.

Preheat the oven to 160 degrees.

Add a little meringue to the egg yolk paste and mix until thoroughly combined.

Add the paste into the remaining meringue and mix until smooth.

Evenly pour the batter into a cake pan. Lightly drop the pan onto the counter three or four times to get rid of the bubbles in the batter. Slightly sway the pan until the batter surface is smooth. Bake for 35 minutes on 160 degrees.

Invert cake onto a wire rack and allow to cool to room temperature.

Add cream cheese to a bowl and soften it by placing it on top of a metal bowl with boiling water. Add granulated sugar, and salt. Mix with egg beater until thoroughly combined.

Add chocolate and milk to the cream and continue mixing until incorporated. Then take the top bowl out of the hot water.

Pour 100 gram of light cream into the bowl to cool down the custard cream.

Cover the bowl with plastic wrap and keep store in the fridge for at least an hour. This will thicken the chocolate custard cream.

Add the remaining 100 gram of light cream into the thickened chocolate custard cream and mix it thoroughly with egg beater.

Loosen the cake and invert it again. Carefully make a hole in the middle of the surface.

Pour the chocolate custard cream into a pastry bag with a small plain tip. Squeeze the custard cream into the cake.

Pour the rest of the custard cream onto the cake surface.

Finally, sprinkle some feuilletine on top.