Scallion Cake Roll

Preheat the oven with the top heat at 190°C and the bottom heat at 150°C. Emulsify the corn oil and milk, and stir until small droplets of oil appear.

Sift in the low-gluten flour and mix until there is no dry flour left.

Separate the egg whites from the yolks.

Mix the egg yolk and batter evenly until it becomes yogurt-like.

Add salt and a few drops of vinegar to the egg white.

Use a hand mixer to beat at high speed until large bubbles appear, then add the sugar in three separate parts.

Pound to a large curved hook and wet foam.

Fold the meringue into the egg batter in three additions, mixing until combined, but do not stir in circles.

The mixed cake batter is smooth and delicate.

Pour onto a baking tray lined with wax paper, gently shake to remove bubbles, and sprinkle with chopped green onions and pork floss.

Put it into the oven, bake at 190°C on the top heat and 120°C on the bottom heat for 10 minutes, then adjust to 150°C for both top and bottom heat for about 20 minutes.

Remove the heat after coming out of the oven.

Invert it on the drying rack and tear off the parchment paper.

When it cools to a warm temperature, turn the cake slices over, front side up, cut off one thousand from the top at an angle, and squeeze on some salad dressing.

Use a rolling pin to roll up the cake slices, and place them in the refrigerator to chill for more than half an hour to set.

Enjoy it sliced.

Finished product image.