1. Wash the green onion and cut the green onion.
2. Line the baking tray with tin foil or greased paper, and sprinkle half of the chopped green onion. (My baking tray is 37cm*28cm.)
3. Add the egg yolks to the oil, milk, and sugar and mix until the oil and water are mixed.
4. Sift in the flour and mix until there are no particles.
5. Put the egg whites in a clean, water-free and oil-free container, add sugar and vinegar and beat until stiff foaming.
6. Add 1/3 egg white paste and egg yolk paste and mix well.
7. Pour the remaining 2/3 egg white paste and stir well.
8. Pour it into a baking dish, smooth it, shake it a few times, shake out large bubbles, and sprinkle with the remaining chopped green onion.
9. Put it in a preheated 350F/180C oven and bake for 18 minutes, then heat it for 2-3 minutes, take out the buckle on the grilling net, tear off the grease paper while it is hot, and let it cool. (The oil paper should be covered on the cake to prevent the cake from being too dry.).
10. Spread a layer of plastic wrap on tin foil or greased paper, put the cake on the plastic wrap, smear the cream (mayonnaise), and sprinkle with pork floss.
11. Roll the cake, wrap it with tin foil, seal on both sides, put it in the refrigerator for 15-20 minutes to shape, and then slice it for consumption.
12. The cake is soft and has a strong scallion flavor.
Tips:1. Put the cake on the plastic wrap when rolling, and then roll it so that the crust will not be sticky.
