✌️小四蛋糕卷～ 新手也容易记得住的松软蛋糕卷🍰
不用再找笔记📖📔，非常好记，好吃，松软，不易开裂的蛋糕卷食谱。
我家人口少，我把小四➗二变成了小二卷。 独乐乐，不如终乐乐， 一起试一下这个口碑极好的小四卷吧❤️
材料：（28cm x 28cm模具）
4粒蛋黄
40g玉米油
40g牛奶
40g低筋面粉
少许香草精
4粒蛋白柠檬汁几滴、
40g细砂糖
蛋糕表面：
日本海苔芝麻粉
蛋糕夹心馅料：
美乃滋
肉松
做法：
1）将鸡蛋分离在两个无水无油的干净碗里
2）蛋黄，牛奶，植物油，混合拌匀。筛入蛋糕粉，搅拌均匀至无颗粒。
3）蛋清分三次加入糖，打发到湿性发泡。
4）把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。
5）再倒入铺了蛋糕纸的烤盘里，然后轻轻把空气敲出。撒海苔粉在蛋糕糊表面
6）烤箱预热160度，(中层)烘烤大约20分钟。调上火烘5分钟上色
7） 蛋糕烘好后，立刻把蛋糕取把蛋糕纸撕掉。
8）烘烤后，取出蛋糕放在网架上，把纸撕掉四周撕开散热。放置一旁等稍微冷却把蛋糕纸整个撕掉。
9）蛋糕冷却后把它放在纸上，尾端斜切一刀。
10）涂上美乃滋，撒上肉松然后将蛋糕卷起收口往下。
11）放入冰箱内冷藏半小时后定型了切开，享用。
注： 我做两粒蛋用的烤盘 26cm x 17cm）烘20分钟
Ingredients:
40g cake flour
40g vegetable oil
4 egg yolks
40g milk
1/2tsp vanilla essence
40g egg whites
40g caster sugar
Topping Sprinkle:
Japanese rice seasoning
Filling:
Mayonnaise
Pork floss
Instructions
1)Preheat oven to 160C. Line a 28cm x 28cm swiss roll pan.
2)Separate egg yolks and whites.
3)Combine egg yolks, oil, milk and vanilla extract mix well. Sift in cake flour and mix well. Set aside.
4)To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and soft peak form.
5)Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared pan, scrap the top as level as possible. Gently tap the pan a few time to remove air bubbles .Sprinkle some rice seasoning on top of the batter.
6)Bake for 25minutes or until golden brown.
7)Peel the baking paper off and let the cake cool on the on wire rack.
8)Spread some Mayonnaise on the cake, and follow by pork floss.
9)Roll the cake up tightly to form a swiss roll. Wrap with cling wrap / baking paper and chill in the fridge for at least half an hour. Slice to serve.
