Step 1

Preparation: Separate the egg whites and egg whites into two clean, oil- and water-free containers, and sift the low-gluten flour twice

Step 2

Add 10 grams of sugar and milk to the egg yolks and beat them with a whisk

Step 3

Then add the salad oil and mix well

Step 4

Add sifted low-gluten flour

Step 5

Mix well with a rubber spatula

Step 6

Use an electric whisk to beat the egg whites to thick foam, add lemon juice, and add 45 grams of sugar in three times to beat the egg whites to wet foam. This is the meringue

Step 7

First add 1/3 of the meringue to the egg yolk paste and mix evenly

Step 8

Pour it back into the remaining meringue

Step 9

Stir and mix evenly. When mixing the cake batter, pay attention to cutting and mixing, just like cutting vegetables to mix well, or use from the bottom up to mix well. Be careful not to defoam.

Step 10

Cover the baking tray with baking paper, pour the cake batter onto the baking tray, shake it a few times

Step 11

Put the baking tray into the middle layer of the preheated oven at 170 degrees and bake for 18 minutes until the surface of the cake is golden. Put the baked cake roll on the baking net, tear off the baking paper while it is hot, and put it back to the original baking Let the paper cool

Step 12

When the cake is at room temperature, place the cake on another piece of new baking paper, spread the salad dressing, and evenly sprinkle the pork floss

Step 13

Roll the cake, wrap it in oil paper and set for 30 minutes

Step 14

Brush the salad dressing evenly on the cake roll

Step 15

Sprinkle with Shanghai moss powder and then slice