1. The milk and corn oil are fully whipped to emulsify, add low flour, and stir evenly in Z shape.
2. Add the egg yolk and stir well.
3. Add lemon juice to the egg whites, add sugar in 3 times and beat until hooked.
4. Take one-third of the egg whites into the egg yolk paste, stir evenly, then pour it back into the egg whites. Stir evenly.
5. Put the tarp in the baking pan, pour the egg batter into the mold and smooth it out.
6. Sprinkle pork floss on the surface, or sprinkle some chopped green onions, if you eat green onions.
7. Oven 180 degrees for 18 to 22 minutes, the specific temperature feels that the temper of the oven can be adjusted as appropriate.
8. After being out of the oven, it will be demoulded and moved to the drying net.
9. Tear off the oil cloth, put a piece of oil paper underneath, put the cheese slices in the cake, spread a little salad dressing, and sprinkle some pork floss.
10. Roll the cake, wrap it in greased paper, and put it in the refrigerator for setting.
Tips:1. The amount of cheese slices is determined according to your preference.
2. The salad dressing can be applied before the cheese slices, and can be omitted.
