Ingredients: 2 eggs, 34 grams of low-gluten flour, salad oil 16 grams, fresh milk 16 grams, 24 grams of fine sugar (adding egg white), fine sugar 12 grams (adding egg yolk), and a proper amount of jam.

Baking: in the middle layer of the oven, fire up and down 175 degrees, about 15 minutes.

Methods/steps

1. Make the cake batter according to the method of making Qifeng cake. It should be noted that protein can be sent to wet foaming. Pour the cake paste into a 50-inch baking pan covered with oil paper.

2. Wipe the flat paste as much as possible.

3. Pick up the baking tray by hand and shake it vigorously twice to let the big bubbles in the cake paste run out.

4. Put the baking tray into the preheated oven, heat it up and down at 175 degrees, and bake it for about 15 minutes. Bake until the surface is golden yellow. After taking out the oven, demould and tear off the surrounding cake paper while it is hot.

5. After the cake cools slightly, peel off the oil paper from the whole cake, and then put the cake on the oil paper (don't wait until the cake is completely cooled before tearing it, otherwise the cake may be stained with oil paper, which is not easy to tear off). Then when the cake is cold, spread a layer of jam (strawberry jam I used) on the cold cake.

6. Take a rolling pin and wrap it with one end of oiled paper. When the oiled paper is rolled back on the rolling pin, push the cake forward by hand.

7. With the help of a rolling pin, the cake is easy to roll up.

8. The rolled cake roll will be wrapped in oil paper.

9. Twist both ends of the oiled paper into candy shape, and put the rolled cake roll in the refrigerator for more than 15 minutes to finalize the cake roll. Then you can tear the oiled paper into slices.