Preparation: spread the oiled paper on the cake pan (I just cut a knife at four right angles and folded the cut corners back and forth so that the cake paper can cover the baking pan)

Make a sandwich filling first.

1. Heat the whipped cream in a pot, boil it and add the white chocolate.

2. After the white chocolate and whipped cream are completely melted, put them in ice water to cool, and put them in the refrigerator for further cooling (because I put them in the freezer immediately).

These two steps should be done before making the cake, so that the chocolate cream can be fully cooled and easily sent away.

Whole egg cake body:

Put the eggs and sugar into the eggbeater, heat them with warm water (about 60 degrees, hotter than the water we use for bathing), and send them away with electric egg beater. Pick up the beaten egg liquid with an eggbeater and write six words on the egg paste. The handwriting stays for a long time, which means it is enough.

Add milk and mix well with an egg beater.

Sift in the low-gluten flour twice and mix well (the book uses an egg beater to stir, but I am not afraid of defoaming, so I use a rubber scraper to stir).

Pour the batter evenly into the baking pan.

6. Preheat the oven in advance 190 degrees, and bake for about 12 minutes (consider the time according to your oven temper, just touch it with your hands and feel elastic, and baking for too long will easily lead to cracking and drying of the cake).

Take the chocolate cream out of the refrigerator and put it in ice water. This may take a little longer than usual. Don't worry, you can send it away as long as it is fully cooled. The appearance is very delicate and shiny.

Spread the filling on the surface of the cake (the cream at the beginning of the roll can be slightly thicker and the tail slightly thinner), roll it up, gently press it with your hand, and tighten the cake roll to make it more compact. After rolling, tighten the oiled paper at both ends, wrap it in a fresh-keeping bag and put it in the refrigerator for refrigeration. At least 1 hour.

I hope I can help you!