Ingredients:
– 1 sheet of nori
3. Separate the eggs, ensuring the container for the egg whites is completely free of oil and water.
4. Lightly beat the egg whites with a whisk, then add 1/3 of the powdered sugar and continue beating. 5. Beat until slightly thickened, then add another 1/3 of the powdered sugar and continue beating. 6. Beat until the meringue forms soft peaks that hold a drooping triangle when the whisk is lifted (be careful not to overbeat). 7. In a separate bowl, combine the egg yolks, vegetable oil, soy milk, and the remaining 1/3 of powdered sugar, and whisk until smooth. 8. Sift in the cake flour. 9. Gently fold the mixture with a rubber spatula (do not stir in circles; fold by lifting and turning the mixture from the bottom to the top, similar to stir-frying). 10. Scoop 1/2 of the meringue into the egg yolk batter. 11. Gently fold until combined (do not stir in circles; fold by lifting and turning the mixture from the bottom to the top, similar to stir-frying).12. Pour in the remaining 1/2 of the meringue.
13. Gently fold until uniform in color (do not stir in circles). 14. Pour the batter into a baking pan lined with parchment paper, smooth the surface with a rubber spatula, lift and tap the pan a few times to release large air bubbles, then bake in a preheated oven at 160°C (middle rack) for about 20 minutes (adjust based on your oven). 15. Once baked, immediately remove and invert onto a cooling rack, peeling off the parchment paper while hot. 16. After cooling, spread a thin layer of salad dressing on both sides. 17. Place seaweed on one side. 18. Tightly roll up the cake, pulling the seaweed gently but firmly. 19. Wrap the roll in parchment paper and let it set for at least 1 hour. 20. Slice and serve.
