Materials

2 egg yolks, 10g of sugar, 60g of low gluten flour, 37.5ml of water, 37.5ml of vegetable oil, 2 egg whites, 40g of sugar, 3 or 4 drops of white vinegar, and jam

Methods<

1. beat the egg white until coarse foam, add sugar in small batches, and continue to beat until all the sugar is dissolved (electric beater use first gear);

2. drop white vinegar, electric beater to second gear and beat until the egg white foam is fine;

3. electric beater to third gear, and beat until the egg white is wet foams (watery). electric beater to four gears, beat until the egg white stiff foam (watery lines do not disappear, state like whipped cream, can insert chopsticks do not fall, lift the beater, appear short sharp corner, and the sharp corner will not bend)

5. After whipping the egg whites, whip the egg yolks and sugar in another large bowl, beating until the sugar dissolves in the egg yolks and the yolks are thick and white.

6. Add the water and oil, and mix with a hand whisk until the liquid in the bowl is completely blended and emulsified.

7. Sift in the low-flour mixture in small batches, and mix quickly until the batter is free of particles (switch to a hand whisk, and no longer use an electric whisk for this step).

8. Take one-third of the egg white and mix it with the batter (the action must be light, but you have to be fast, otherwise the egg white will not be able to develop the cake).

9. Pour step 8 back into the egg white bowl, and quickly mix all the ingredients together until there are no particles (the mixing technique is the same as 8).

10. Pour the cake batter into a container.

11. Preheat ACA oven to 150 degrees and bake for 25 minutes.

12. Remove from the oven and lower the temperature a little, spread the top of the cake with jam;

13. Together with the greaseproof paper, roll the cake like a sushi roll and press it firmly to let it cool.

Tips

Best to use an electric whisk ah, or your home has a vigorously male brand of manual can also.