1. 1. Making egg white cream: Add 4 egg whites and 2 drops of white vinegar to an egg beater and beat with electric egg beater at low speed until thick bubbles appear.

2. Add 35g white sugar in three times and beat until it is in the middle of dry and wet foaming. Don't push too hard, or the cake roll will crack easily.

3. Take another dozen eggs, add water, corn oil, refined salt, 5 grams of sugar and 4 egg yolks.

4. Stir quickly and evenly with the egg beater just now.

5. Sieve in low-gluten flour and corn starch,

6. Stir quickly and evenly. The faster the operation, the less likely it is to produce gluten.

7. Mix the egg white cream and egg yolk paste for three times and stir evenly with a spatula.

8. Add honey red beans and stir several times.

9. Pour the cake paste into a square golden baking tray with a silicone pad, and pat the bottom with your palm to shake out bubbles.

10. Put it in a preheated oven at the middle level, 160℃, bake for 25 minutes, and then stew for 10 minutes.

1 1. Take out the cake and bake it on the grill 10 minutes.

12. When the crust is not hot, demould it, remove the silica gel pad at the bottom, roll it up, and cut it into pieces after it is completely cooled.