Xiangfei Cake Roll

Prepare the ingredients.

Separate the egg yolk and the egg white.

Add milk to the corn oil and stir evenly until there are no oil specks, emulsifying.

Add the egg yolk and mix evenly.

Sift in the cake flour and stir in a zigzag motion until there is no dry flour.

It should be in a flowing state, like a beaten egg yolk.

Use a whisk to beat the egg whites, add a little lemon juice to remove the fishy smell, and add the sugar in three portions.

Beat until there are textures.

The whole process takes about 6 to 7 minutes.

When it comes to a whisk, having a firm inverted triangle is enough; the meringue will be fine.

Take 1/3 of the meringue and fold it into the egg yolk mixture.

Fold and mix evenly, do not stir in circles.

Pour all of the mixed batter into the meringue.

Quickly fold and mix evenly, also avoid stirring in circles to prevent deflating, and the cake batter is ready.

Pour into a baking pan (20 cm) and level it.

Squeeze on diamond-shaped ◇ salsa.

Sprinkle with shredded coconut.

Place it in a preheated oven, middle rack, 150°C, bake for 25 minutes (oven temperature and time can be adjusted according to your own oven), you can cover with aluminum foil midway to prevent it from browning too much.

Alright.

Freshly baked.

Invert, tear off the parchment paper, and let it cool.

Cut the edges at a 45-degree angle, making it easy to roll, and spread with salad dressing.

Put the shredded pork on top.

Using a rolling pin, roll it up and put it in the refrigerator to chill for half an hour to set its shape.

After the time is up, take out the cake roll and cut it into pieces.

Finished product image.

Finished product image.

Finished product image.

Finished product image.