Butter Cake Roll

Ingredients

5 eggs, 50g milk

50g corn oil, 50g fine sugar

60g low-gluten flour 180g light cream

18g fine sugar (whipped cream)

Method

1. Stir milk + corn oil until emulsified

2. Sift in low-gluten flour, stir evenly in a Z-shape, add egg yolk and stir evenly into a fine batter

3. Add a few drops of lemon juice to the egg whites, beat at high speed until fish-eye bubbles appear, add half of it White sugar, continue to beat until it becomes white and swollen, add the remaining white sugar, beat until lines appear, then turn to low speed and beat until wet foam, lift it up with a large curved hook

4. Take 1/3 of the egg whites Frost into the egg yolk batter, cut and mix evenly, then pour it back into the meringue, cut and mix evenly

5. Line the baking sheet with oil paper in advance, pour the cake batter from a high position, and shake the baking sheet to let the cake When the batter flows to every corner, tap the bottom of the baking pan with your hands to pop out big bubbles

6. Put it in the preheated oven and bake at 160 degrees for 30 minutes

7. Take out the baking pan, separate the surrounding sides with a stripper knife, hold the parchment paper on both sides, and place the cake slices on a rack to cool. Tear off the parchment paper around them to dissipate heat. When it is cool to hand temperature, cut the cake slices into 45-degree beveled edges < /p>

8. Take a larger piece of oil paper, turn the cake piece upside down on it, peel off the oil paper. When the cake is cool, spread the whipped cream on the cake piece, and set it aside close to the body. Two centimeters, spread the cream evenly from thick to thin, finally roll it up with a rolling pin, and put it in the refrigerator for 30 minutes