1. The white is separated from the yolk. Mix milk, corn oil and egg yolk, and beat with egg until fully emulsified. Sift in the low-gluten flour and stir until there are no particles.
2. Add the egg whites with fine sugar and beat with an electric whisk until it is wet and foamy, and the big hook can be pulled out. Add 1/3 of the meringue to the egg yolk paste, gently and quickly stir evenly, then pour all back into the meringue bowl, and continue to stir evenly.
3. At a distance of 30m from the baking pan, pour the batter from the center into the tarp-covered baking pan, flatten it with a spatula, and make a few taps to shake out large bubbles. Sprinkle a little pork floss.
4. Put it into the preheated oven, the upper and lower pipes are 180 degrees, and the middle layer is baked for 15-18 minutes. Immediately after it is baked, it will be out of the oven, shake a few times to dissipate the air, and put it on the cooling net together with the baking tray.
5. Place the cold to warm cake piece upside down on a clean oiled paper, tear off the oily cloth, cut off the harder edges around, and cut the upper and lower ends diagonally. Spread the salad dressing evenly on the cake slices, sprinkle a layer of pork floss, and finally squeeze some salad dressing. With the help of a rolling pin, roll up the cake piece tightly, and press it on the bottom of the cake roll.
6. After setting the cake roll, cut off the excess part at both ends.
Tips:1. If the egg whites are over-spread, the cakes will crack when they are baked.
2. Excessive baking will make the cake pieces dry and hard, and will easily crack when rolled up.
