Sugar (add to egg whites) 55g

Sugar (add to yolks) 20g

Sunflower oil (or corn oil) 50g

Low-gluten flour 80g

Water 50g

Baking powder 1/2 tsp (2.5 ml)

Meat floss Moderate (add to the extent that you like)

Put the sugar into the bowl of egg yolks, and beat with a whisk until the volume of the volume, the state of the thick, light color

Add the sunflower oil in 3 times, each time you add a well beat before the second home. You can't pour it in all at once to prevent the water and oil from separating

Add the sunflower oil to the egg yolks in a thick state

Add the water and gently whisk to combine

Sift the low gluten flour and baking powder into the egg yolk batter

Use a rubber spatula to invert the mix and set it aside for later

Scrub the beaters to ensure that they are free of water and oil and then beat the egg whites

Beat the egg whites until the fish eye of the fish eye is clear

The whites are very pale in color and have no oil.

Pour the mixture into the remaining egg whites, and turn from the bottom to the top to make the chiffon cake batter

Pour the cake batter into a lined baking pan, smooth it out with a rubber spatula, and shake it vigorously to remove any large air bubbles. Bake in the middle of a preheated 175 degree oven for about 18 minutes (temperature and time adjusted according to your oven), until the top is golden brown

Prepare a new sheet of greaseproof paper or tinfoil, invert the baked cake onto it, and then remove the tinfoil while it's still hot. Remove the foil while it's still hot, but with the bottom side up

When the cake has cooled, turn it over and spread a layer of salad dressing on top, then a layer of meat loaf

Before you're ready to roll it up, gently cut a line with a knife a centimeter from the edge of the cake, but not all the way through

Then slowly roll up the cake, and wrap it up tightly in the tinfoil like a candy cane.

Place the cake in the fridge for half an hour or more to set, then remove and cut