1. Prepare the materials
2. Separate egg yolk and egg white
3. Put the egg whites in a clean, oil- and water-free basin
4. Put 20 grams of sugar in the egg yolk and stir well
5. Pour the oil in twice and mix well
6. Mix well and add milk, mix gently
7. Add the sifted cake flour and baking powder
8. Mix well and set aside
9. Add 2 drops of vinegar to the egg whites to make a coarse froth and the remaining one-third of the sugar to beat slowly
10. When it reaches the fisheye state, add the remaining half of the sugar and adjust it for a quick beat.
11. When it is more delicate, add all the remaining sugar to the whisk
12. Whisk the egg whites to the egg beater that is connected to the egg beater. The egg whites are thin and not flowing.
13. Add the egg whites to the egg yolk three times and stir evenly
14. Add a small amount of cake liquid to the chocolate powder and mix it evenly, put it into the piping bag, cut the end of the piping bag, and squeeze the dots in the baking tray.
15. Bake in the 190 degree oven for 3 minutes, take it out and let cool
16. Gently pour the cake batter into the decorated baking tray and scrape evenly
17. Put in the middle compartment and bake in the oven at 190°C for 13 minutes, take it out and let cool
18. Put a layer of salad dressing on the residual temperature and then sprinkle with homemade pork floss
19. Roll it up, put it in the refrigerator for 1 hour and then take it out and cut it into pieces
20. Finished, delicious roll cake
Tips:1. Put a little bit more salad dressing, or the meat will loose when slicing.
2. When placing it on the baking tray, gently shake the countertop a few times to defoam
