1. Mix egg yolk + 5 grams of caster sugar + oil + milk and stir well.
2. Pour in the sifted low-gluten flour and mix well. Set aside for later use.
3. Egg white + a few drops of white vinegar, use a whisk to beat the egg whites until they are thick fish-eye bubbles, and add 1/3 of the fine sugar.
4. Continue to beat until the egg whites thicken slightly and become a fine foam, then add 1/3 sugar.
5. Continue to beat until the egg whites are thicker and lines appear on the surface, pour all the remaining sugar in.
6. Continue to beat for a while. When the egg whites are foaming wet or dry, when the egg beater is lifted, the egg whites can pull out the small sharp corners, it means that the egg whites are ready. (The egg whites do not need to be hard foamed, otherwise the cake rolls will easily crack and the taste will be dry)
7. Put 1/3 of the egg whites into the egg yolk paste: gently stir and mix evenly (from the bottom up and mix, do not stir in a circular motion, so as to avoid the egg whites defoaming).
8. Pour all the egg yolk paste into the egg white bowl.
9. Stir well until the egg white and egg yolk paste are well mixed.
10. Line the baking tray with greased paper.
11. Pour the batter, smooth it, and shake it a few times to shake out the large bubbles inside. Sprinkle a little black sesame and chives on the surface.
12. Put it in the preheated oven, 180 middle layer for 20 minutes, let cool after baking.
13. Spread clean oiled paper underneath, turn over the cake after it has been thoroughly cooled, smear mayonnaise, and sprinkle with pork floss.
14. Roll up. Wrap it in baking paper and refrigerate for 20 minutes. The purpose of refrigeration is to shape the cake roll~
15. Take it out and cut into pieces for consumption.
