Ingredients: eggs, 4 milks, 50ml baking powder 1 seasoning spoon salt 0.5, seasoning spoon sugar 80- 100G (according to

Divide 2 portions of low-gluten flour 100G salad oil (or melted butter) for 45ML.

1. Egg yolk, egg white, egg yolk, add 30G sugar and beat with a straight beater until the sugar is completely dissolved.

Milky yellow state

2. Add salad oil (or butter) one teaspoon at a time for three times, stir gently and quickly, and then add one teaspoon.

3. Add milk in the same way as in 2.

4. 100G low-gluten flour is sieved once, then salt and baking powder are added and stirred evenly.

5. Sift the low-gluten flour into the egg yolk for three times and stir quickly and evenly. Don't push, don't circle, and avoid gluten.

6. Add 2-3 drops of white vinegar or lemon juice to the egg white. After beating with electric egg beater for 30 seconds, add sugar three times.

Beat the egg white with electric egg beater until it is difficult to foam (the egg white expands 2-3 times, and the egg plate will not be beaten upside down.

Liquid outflow)

7. Add the egg white into the yolk paste for three times, and stir quickly and gently, without circling, so as not to harden.

8. Cut the tin foil, spread it on the oven tray, and pour the cake paste into the tray (oiled paper can also be used instead).

9. Preheat the oven 170 degrees, and heat the upper and lower tubes. Bake the middle layer of the oven at 170 degrees 15 minutes, and then adjust it to 160 degrees.

10- 15 minutes (be sure to look at the cake in the last 5- 10 minutes to avoid baking the hard shell for too long).

According to the time, it will take about 23-28 minutes! You can put a toothpick in the bottom of the cake and take it out if it is clean.

It means that the cake is baked and can be taken out!

10. When the cake is a little cold, you can tear off the tin foil, cut off the other edges, quickly roll it up and wrap it with plastic wrap to shape it.

1 1. After the cake is shaped, cut it into pieces and enjoy it.

I didn't cut the piece, so I rolled it up, set it and cut off the edge. Let's do it according to our own preferences! When rolling

Roll it while it's hot, it feels like rolling a towel quilt, and the cake is fluffy and fun:)

You can also add cream or jam according to the crowd and roll it again. I'm afraid of wasting materials, because I'm not successful, so

I made a basic cake roll, and now it's successful. My confidence has greatly increased. I'm going to make a harder one next time!

Cooking well can not only exercise skills and increase knowledge, but also the happiest thing is to see your family eat delicious food.

An excited expression. Nothing can replace this satisfaction.