1. Put egg yolks, milk, 20 grams of caster sugar and corn oil in a container and stir until the sugar has melted.
2. Sift in low-gluten flour and stir evenly.
3. Add the remaining 40 grams of granulated sugar to the egg whites in three times, and beat until the egg whites have crooked corners. (Neutral foaming)
4. Take half of the egg white, add it to the egg yolk paste, and stir evenly.
5. Pour the mixed egg yolk paste into the egg whites and stir evenly.
6. Put greased paper on the baking tray, pour the cake batter into the baking tray, tap the baking tray a few times to shake out the bubbles in the cake batter.
7. Put it in the preheated oven, heat up and down, middle level, 180°, bake for about 20 minutes.
8. When the cake is out of the oven and cooled to hand temperature, cover the front with a piece of greased paper, turn it over so that the bottom of the cake is facing up, and remove the greased paper.
9. Spread an appropriate amount of salad dressing.
10. Sprinkle an appropriate amount of pork floss.
11. Cut one end of the cake with a knife, but don't cut it off.
12. Roll up the cake and put it in the refrigerator for 1 hour.
13. Just slice it.
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