Pork Floss Cake Roll

Pork Floss Cake Roll

1. Mix the egg yolks and caster sugar first, then beat them with a whisk. The egg yolk is beaten until the volume is enlarged, the state is thick, and the color becomes lighter. Add corn oil three more times and mix well. Add water and stir well. Add the sieved low powder to the egg yolk, stir evenly from bottom to top to form an egg yolk paste for later use. When the egg whites are sent to the blister state, add 1/3 of the fine sugar. Continue to beat and add the remaining sugar in two batches. Finally, the egg whites are sent to a wet foaming state. Put 1/3 of the egg whites into a bowl of egg yolks, and stir evenly from bottom to top. Put another 1/3 of the egg whites into the egg yolk bowl and continue to mix evenly. Then pour the mixed batter into the remaining egg whites. Stir evenly into a cake batter. Pour the batter into a baking pan lined with tin foil. Preheat the oven 180 degrees in advance, put it in the baking tray and bake for 15-20 minutes, until the surface is golden brown.

2. After the cake is cooked, put the cake upside down on new tin foil, and remove the tin foil from the cake while it is hot. After the cake has cooled slightly, turn the cake over again. Spread a layer of salad dressing on the surface of the cake, and then sprinkle with pork floss. (I picked the amount of salad dressing and pork floss randomly).

3. Finally, roll up the cake, then wrap the rolled cake with tin foil, put it in the refrigerator for half an hour, take it out and cut it open.