1. 4 egg yolks, 10 grams of caster sugar, milk, beat well. Add corn oil and beat well. Sift in low powder and mix well.
2. Add 4 egg whites with salt and white vinegar, add 30 grams of fine sugar in 3 times, beat until moist and foamy.
3. Put 1/3 of the egg white into the egg yolk liquid and mix well. Pour the well-mixed batter into the remaining egg whites and mix well.
4. Pour the mixed batter into a baking pan, smooth it, shake it a few times to remove large bubbles. Preheat the oven to 170 degrees, put the baking tray in the lower middle of the oven, and bake up and down for 20 minutes.
5. The baked cake is immediately taken out of the baking tray. Turn it over and tear off the greased paper. Cover the oil paper again, moisturize, and wait for the cake to cool. Turn the cooled cake over. Spread the salad dressing and sprinkle the pork floss.
6. Roll it up and put it in the refrigerator for 1 hour.
7. Cut the refrigerated cake roll into sections.
8. Not bad.
Tips:The size and power of each oven are different, please set the baking temperature and time flexibly according to the actual situation.
