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Ingredients: salad oil: 32g, milk: 32g, refined sugar: 24g, eggs: 4g, refined sugar: 48g, low-gluten flour: 65g, cocoa powder: 8g.

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Output: 1. Use an egg separator to separate the egg whites from the yolk.

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2. Mix milk, salad oil and 24 grams of fine sugar together.

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3. Add the egg yolk and stir well.

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4. Sift in the low-gluten powder and cocoa powder and stir well for later use.

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5. After the egg white bubbles, add 48 grams of fine sugar to make it not easy to bubble.

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6. Take one third of the egg white and cocoa batter and mix them evenly with a silicone scraper.

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7. Pour the cocoa batter back and mix the remaining protein evenly with a scraper.

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8. Pour the batter into a baking tray covered with oil paper and wipe it with a scraper.

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9. Smooth the surface of the batter, preheat the oven to 170 degrees, and put the baking tray in the middle layer of the oven.

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10. Bake until the surface is slightly colored. Stick it in with a toothpick and take it out. When there is no wet glue on the toothpick, it can be taken out.

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12. After cooling, turn the cake embryo over, put a clean oiled paper under it, and make several shallow cuts on the cake embryo with a cake knife.

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13. spread cream on the embryo to make a sandwich, and you can also spread your favorite stuffing.

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14. Roll up the oiled paper with a rolling pin to drive the cake embryo to roll up in the opposite direction.

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15. Wrap it tightly, put it in the refrigerator, take it out and cut it off.