Chocolate Pork Floss Cake Roll

Separate the egg whites and yolks, using a bowl that is free of water and oil.

Melt and stir the cocoa powder with hot water, pour in the corn oil and stir thoroughly to avoid oil and water separation, pour in the sifted low-gluten flour and stir in a zigzag motion, and finally add the egg yolks and stir together.

When whipping the egg whites, preheat the oven to 150 degrees for ten minutes. Add two drops of lemon juice to the egg whites and use a whisk to beat at high speed until large bubbles form, then add the first portion of sugar. When small bubbles appear, add the second portion of sugar. When streaks appear, add the third portion of sugar. At this point, reduce the whisk to low speed until the egg whites form small peaks.

Divide the beaten egg whites into two portions and fully blend them with the egg yolk mixture, using a folding motion or a Z-shaped stirring method to avoid deflating the mixture.

Pour the cake batter into a baking pan lined with parchment paper, sprinkle meat floss on top, tap the pan a few times to release air bubbles, bake in the oven at 130°C for 30 minutes, then at 150°C for 10 minutes.

Turn the baked cake upside down to cool, then spread salad dressing on the side of the cake without the meat floss.

Sprinkle a thick layer of pork floss, then roll it up, and refrigerate it for a while to make it easier to shape and cut.

Cut it into the size and shape you want, and this delicious cake roll is ready. If you don't like mayonnaise, you can use cream. I just used what I had on hand—there was only mayonnaise at home.