Ingredients

  • Eggs 4
  • Oil 40g
  • Milk 40g
  • Sugar 40g
  • Cucumber One
  • Ham One
  • Cheese A few slices
  • Pork floss A box
  • Salad dressing A bottle

Steps

Seaweed and meat floss cake roll

1. Cake ingredients are ready

Seaweed and meat floss cake roll

2. Separate the egg whites and yolks, and put the egg whites into an oil-free and water-free basin

Seaweed and meat floss cake roll

3. Add vegetable oil to the egg yolk liquid and beat with a whisk until combined

Seaweed and meat floss cake roll

4. Add milk and stir again until combined

Seaweed and Meat Floss Cake Roll

5. Add sugar to the egg whites in batches and beat until small hooks appear

Seaweed and meat floss cake roll

6. Mix the egg white and egg yolk paste evenly and pour it into a baking tray lined with greaseproof paper. Smooth the surface and shake out the air bubbles

Seaweed and meat floss cake roll

7. Place the baking sheet into the middle rack of the oven, bake at 180 degrees for 20 minutes, take it out of the oven, turn it upside down, and cover with oil paper to prevent the surface from drying out

Seaweed and meat floss cake roll

8. Prepare seaweed, meat floss, etc.

Seaweed and meat floss cake roll

9. When the cake is still slightly hot, you can roll it and place two pieces of seaweed under the cake slices

Seaweed and meat floss cake roll

10. Spread salad dressing on the surface of the cake

Seaweed and meat floss cake roll

11. Arrange cheese slices, cucumbers, ham, and meat floss in order

Seaweed and meat floss cake roll 12. Roll it up with oil paper and put it in the refrigerator to refrigerate

Seaweed and meat floss cake roll

13. Slice and serve

Seaweed and meat floss cake roll

14. So delicious

Tips

  1. Pay attention to three small details and the cake roll will never crack
  2. 1. Beat the egg whites until wet foam.
  3. 2. When the cake roll comes out of the oven, tear off the oil paper on the bottom and cover it on the surface immediately to prevent the water from evaporating during the cooling process and the surface from drying out.
  4. 3. Never wait until the cake slices are completely cool before rolling them, as they will definitely crack. Roll them up when they are not hot to the touch.