Main Ingredients

Corn Oil 40g, Eggs 4, Caster Sugar 60g, Milk 52g, Low Gluten Powder 52g

Supplementary Ingredients

Fine Sugar 15g, Light Cream 150g

1, Prepare the ingredients.

2, egg white add 60 grams of granulated sugar in batches, whipped. At the same time the oven 230 degrees began to preheat.

3, whipped to wet dry foam, lift the beating head is a small curved hook state.

4, egg yolks add milk, salad oil, mix well.

5. Then sift in the low-flour flour and mix until no particles.

6. Mix the egg yolk paste and egg white, cut and mix well.

7. Brush a triple-energy square baking pan with oil, then pour in the cake batter, shake out the air bubbles, and smooth the surface. Bake in the middle of a preheated oven at 210 degrees for 30 minutes.

8. While the rolls are baking, whip the light cream until stiff peaks form, then store in the refrigerator.

9, the cake body out of the oven without inverted, directly in the baking dish to cool, know that can be rolled when (warm state) before inverted out, and then flip. Spread with light cream.

10, roll up, put the freezer layer in the refrigerator to set 10 minutes, take out the slices or put the fresh layer to set an hour or more before slicing.

11, not fall out of the skin of the cake roll is so made.

Tips

1, baking temperature and time is the key. High temperature for a long time to get out the old skin, so as not to connect the skin. But not too long, or all the moisture is lost, the cake is dry and cracked.

2, out of the oven, do not rush to invert, cool to warm before inverted, and then turned and smeared with light cream, rolled and then sliced after the stereotypes.