Ingredients

Cake roll: 4 eggs | 40g low-gluten flour | 40g milk | 40g corn oil | 40g fine sugar

Cream: 200 grams of whipping cream | 5-8 grams of fine sugar

Steps

1. Mix corn oil and milk and stir until emulsified.

2. Sift in the low flour and stir evenly in a Z-shape.

3. Separate the egg yolk and egg white, add the egg yolk to the batter, and stir evenly in a Z-shape.

4. Add a few drops of lemon juice or white vinegar to the egg whites, beat until coarse foam, add the first sugar, beat until fine foam, add the second sugar, beat until slightly textured, add the third sugar, Beat until there are large curved hooks and the egg whites are fine and shiny.

5. Mix 1/3 of the egg whites and egg yolk paste evenly, then pour all the egg yolk paste into the egg whites, stir and mix evenly.

Prepare a 6 to 28×28 square baking pan with oil paper or oilcloth. Pour the cake batter into the baking pan and shake it gently a few times to remove any large air bubbles.

7. Preheat the oven in advance, place the baking sheet in the middle and lower layers, and bake at 160°C for 30 minutes. The oven temperature and time can be adjusted according to the actual conditions of your oven.

8. After taking out the egg yolk roll, take it out of the baking pan, let it cool to hand temperature, cover it with a piece of oil paper, turn it back and tear off the oil cloth, cut one side of the cake at a 45° angle, and place the side of the cake on a 45° angle. On the wall to prevent slipping when rolling.

9. Beat the light cream with fine sugar, spread it on the cake, roll it up slowly with the help of a rolling pin (as shown in the picture), tighten the cake roll, secure both sides with clamps, and put it in the refrigerator .