1
![](doupload/caipu/12/11/13/20121113013042134.jpg)
四个蛋黄加20g糖,搅打均匀至出泡
2
![](doupload/caipu/12/11/13/20121113013042952.jpg)
分次加入油,搅打至完全融合,蛋黄液变浅
3
![](doupload/caipu/12/11/13/20121113013043836.jpg)
加入水(或牛奶),搅打均匀
4
![](doupload/caipu/12/11/13/20121113013043667.jpg)
将低筋面粉,淀粉,泡打粉筛入蛋黄液
5
![](doupload/caipu/12/11/13/20121113013043829.jpg)
搅匀成无颗粒的面粉糊
6
![](doupload/caipu/12/11/13/20121113013043407.jpg)
盐和剩余的糖,分次加入到四个蛋清中,将蛋清打发至倒扣不掉的状态(打发蛋清,工具器皿要无油无水)
7
![](doupload/caipu/12/11/13/20121113013043755.jpg)
取1/3的蛋清到面粉糊中翻拌均匀
8
![](doupload/caipu/12/11/13/20121113013043413.jpg)
将剩余蛋清全部倒入面粉糊,快速翻拌均匀(刮刀由下至上快速翻版,不要搅拌,以防消泡)
9
![](doupload/caipu/12/11/13/20121113013043115.jpg)
将拌好的蛋糕糊倒入铺好油纸的烤盘中,抹均匀
10
![](doupload/caipu/12/11/13/20121113013043314.jpg)
一手端起烤盘,另一只手大力拍打烤盘底部,震出较大气泡
11
![](doupload/caipu/12/11/13/20121113013043989.jpg)
撒上适量芝麻和燕麦(可不加),放入预热好的烤箱中层170度15分钟
12
![](doupload/caipu/12/11/13/20121113013043988.jpg)
蛋糕烤好,倒扣在烤架上,掀开油纸喷上少许水,再将油纸盖回,防止蛋糕变干,卷时开裂
13
![](doupload/caipu/12/11/13/20121113013043726.jpg)
抹上千岛酱,撒上肉松,再挤上少许沙拉酱
14
![](doupload/caipu/12/11/13/20121113013043855.jpg)
蛋糕温热时,抹上千岛酱,撒上肉松,再挤上少许沙拉酱
15
![](doupload/caipu/12/11/13/20121113013044325.jpg)
借助油纸卷好蛋糕卷,并放置半小时左右定型
16
![](doupload/caipu/12/11/13/20121113013044138.jpg)
最后用刀切成段