材料：
A：
4個 蛋黃
1/4杯 植物油
1/3杯 奶
1茶匙 呍呢嗱香油
B：
1/2杯 面粉（已過篩）
1/2杯 糖
1/2茶匙 鹽
1/2茶匙 發粉
1湯匙 原味朱古力粉
C：
4隻 蛋白
1/4茶匙 他他粉
Ingredients :-
A：
4 egg yolk
1/4cup vegetable oil
1/3cup full cream milk
1tsp vanilla essence
B：
1/2cup plain flour (sifted)
1/2 cup sugar
1/2tsp salt
1/2tsp baking powder
1 tbsp Dutch process chocolate powder
C：
4 egg white
1/4tsp cream of tartar
內饀：
300g 淡忌廉
3湯匙 蜜桃菓醬(做法如下
http://morningteasydney.blogspot.com/2014/01/yellow-peach-and-osmanthus-jamiced-tea.html）
Fillings :-
300g double cream
3tbsp peach jam (recipe for peach jam is here
http://morningteasydney.blogspot.com/2014/01/yellow-peach-and-osmanthus-jamiced-tea.html)
装饰：
1 湯匙糖霜
Decorate
1 tbsp icing sugar
做法：
1)先做饀料。把淡忌廉打至企身，蓋上保鲜膜放入雪柜備用。
1) whip double cream to stiff peak and cover with cling wrap and leave in frigge until ready to use.
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2) 先把A料打5分钟，分3次把B料篩入A料
2) Beat all ingredients in batter A. Sifted all ingredients of B and add into batter a 1/3 at a time. Beat until batter is smooth.
3) 把C料打至企身
3) Beat all ingredients of C until stiff peak.
4) 把1/3已打至企身C料放入A+B料裏輕輕拌匀。再把其余C料分2次放入。
4) Lightly fold into 1/3 of batter C into the mixture of A+B. Balance of C, can fold into the mixture in 2 times.
5) 拌匀的粉槳放入已放不沾纸的烤盆上，用刮刀盡量刮平。注意四角要有足够粉桨。
5) Pour finished batter into a lined tray. Use a flat scraper to level the surface as much as you could. Important to make sure all four corners are filled evenly.
6) 放入預熱160c(fan forced) 焗炉裏焗20-25一分。用手指輕按蛋糕面，如反彈至原位，蛋糕已熟。從焗盆取出放架上。把四邊不沾紙撕開待涼。
6)Put it in a preheated 160c( fan forced) oven to bake for 20-25 minutes. Use your gingers to lightly tap on top of the cake. If your cake is done, the finger mark should bounce back immediately. Take the cake out of the baking tray while it's still hot and peeled off the 4 sides baking paper to cool.
7) 蛋糕涼後把底纸撕去。
7) Once the cake is completely cool. Peel off the paper completely.
8）把淡忌廉打至企身，輕手拌入蜜桃酱。
8）beat the double cream to stiff peak and fold into the peach jam.
9)把蛋糕面的一面向上，塗上已打好的忌廉和蜜桃酱
9) having the upper surface up, spread the whipped cream on to the cake.
9）從短的一面慢慢卷起, 収口位向下用紙包好，放雪柜定形至少一小时。
9） roll it up slowly from the shorter side，having the end facing down and wrap it up with paper and refrigerate for at least an hour for it to set.
11) 吃前灑上糖霜。
11）dust icing sugar on top when serving.
