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How to get multi-layer cakes
The practice of multi-layer cake rolls

Beat the egg whites with lemon juice until rough, and add sugar three times until hard (there is a small vertical sharp corner when lifting the eggbeater). Stir the egg yolk with sugar, corn oil and milk.

Sieve the flour into the egg yolk paste, and cut it irregularly or stir it evenly with a scraper. Then mix the egg white paste and egg yolk paste evenly. Spread tin foil on the baking tray, sprinkle cranberries and pour in the mixed egg liquid. Smooth. Shake the baking tray a few times to make big bubbles. Because the baking tray is very big, leveling is also a technical job. )

Preheat the oven in advance 150 degrees and bake slowly, counting the second time, 25 minutes. After taking it out, turn the oil paper over and take it out.

Let it cool for a while, roll it up, wrap it in uncovered oil paper and shape it for 5 minutes before cutting it. Or spread out after cooling, spread with cream jam, roll up and slice.