Materials

Low gluten flour 65g

Pure milk 55g

Corn oil 45g

Eggs 5

Sugar 50g

Light cream 200g

Caster sugar 20g

Steps

Practice Steps

1、Prepare the ingredients

2. Separate the egg whites and yolks. Separate the egg whites and yolks into a pot without water and oil. Yolks beaten

3, into the corn oil whisked evenly.

4, pour in the milk and mix well.

5. Put in the sifted cake house and turn it over evenly. Stand by.

6, egg whites whipped to fish-eye foam into one-third of the sugar. Continue whipping.

7, whipped until the egg white is small bubbles when one-third of the sugar, continue to whip. Whip until the egg white is fine without bubbles when the remaining sugar, continue to whip.

8, whipping until the meringue is lifted, a small hook state.

9: Add one-third of the meringue to the egg yolk batter and turn to coat evenly.

10, pour into the egg white. Turn evenly.

11: Lay a layer of greaseproof paper on the bottom of the cake mold.

12: Pour the batter into the baking pan, smooth it out and shake out the air bubbles.

13: Preheat the oven in advance. Bake in the oven at 175 degrees for about 15 minutes

14: Take out the batter, stick a layer of greaseproof paper on it, and invert it onto a cooling rack to cool.

15, tear off the greaseproof paper.

16, cut one side into 45 degrees diagonal.

17: Whip 200g of light cream with 20g of sugar.

18: Put it in the top center.

19. Roll it up and put it in the fridge for a while to set.

20: Cut into pieces and enjoy.

21. Finish