份量~12寸 x 12寸烤盘（抹油铺纸备用）
材料:
♦ A蛋黄 5粒
♦ 幼糖 20g
♦ 玉米油 40g
♦ 鲜奶或清水 60mI
♦ 低筋面粉 95g（与竹炭粉一起过筛）
♦ 竹炭粉 3g
♦ 黑芝麻粉 1 1/2大匙（不必过筛）
♦ A蛋白5粒
♦ 塔塔粉1/4tsp
♦ 幼糖 60g
内陷：
♦ 植物性鲜奶油 100g（打发后加入1汤匙的黑芝麻粉拌均）
1、将蛋黄和幼糖拌均，然后加入玉米油和鲜奶拌勻，再将粉类加入拌勻。
2、将蛋白打至粗泡，加入塔塔粉，再分两次加入幼糖打发至湿性发泡。
3、将1/3的蛋白霜拌入蛋黄糊中，再倒回剩余的蛋白霜中翻拌均勻。（切勿过度搅拌）
4、将面糊倒入模（有多的面糊我另倒入了3个纸杯来烤），轻敲以震出气泡，再稍微抹平，放入烤箱底层以150度烤35~40分钟。（时间与温度都只供参考）
5、将蛋糕倒扣，除去烘焙纸待凉，然后塗抹内陷卷起，再冷藏定型即可切片享用。
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