Cuisine and efficacy: dessert/snack recipe for invigorating spleen and appetizing: sweetness technology: baking lemon cake roll. Ingredients: egg yolk 85g, egg white 17g and wheat flour 85g; Accessories: 2g of milk, 2g of baking powder, 1g of cream. Seasoning: 15g of sugar, 1g of salt, 4g of salad oil, 5g of lemon juice and 15g of dried tangerine peel. 2. Add salad oil, milk, low-gluten flour and baking powder respectively, sieve, add and mix well to form egg yolk batter; 3. Add lemon juice to the egg white and stir until it bubbles; 4. Add fine sugar (85g) in several times, beat until wet and dry, and foam into protein batter; 5. Add some protein batter to the egg yolk batter and stir well; 6. Add the remaining batter and stir evenly, then gently add lemon peel to form a cake batter; 7. Take the baking tray, spread a layer of cake paper on the inner bottom layer, pour the cake paste and smooth it, and bake it in the oven at 19 for about 2 minutes; 8. Take out the baked cake and buckle it upside down on the cake paper. Tear off the cake paper at the bottom and let the beautiful side face down; 9. Spread lemon cream sauce on the other side, cut it about 2cm at the beginning (don't break it), and then roll it up with a rolling pin with a cake roll; 1. Evenly spread appropriate amount of cream sauce on the surface of the prepared lemon omelet, and then sprinkle appropriate amount of lemon peel powder for decoration.

Tips for making lemon cake rolls: Lemon cream sauce: Mix the foaming cream in lemon sauce with lemon sauce to make lemon fresh oil sauce for later use. Tip: Egg yolk: Egg yolk should not be eaten with brown sugar, saccharin, soybean milk and rabbit meat. Egg white: Egg white should not be eaten with saccharin, soybean milk and rabbit meat.