2, first separated from the egg white and egg yolk, pay attention to the egg white basin must be free of oil and water, the separation process can not be mixed into the egg yolk.
3, take a clean pot, add milk, corn oil, and sugar 20 grams. Use a hand pump to whisk quickly and evenly.
4. Sift in the black rice flour and low flour. Hand pump zigzag until the batter is fine and grain-free.
5. Add egg yolks in three batches.
6, mix well each time before adding the next.
7, egg white add appropriate amount of lemon juice into the sugar 30 grams in three times, beat until the whisk is lifted to the tip of the small curved angle.
8, first 1/3 of the meringue into the egg yolk batter. Cut and stir, mix well.
9. Pour the mixed batter back into the meringue bowl. Continue to cut and toss, mixing well.
10: Pour the mixed batter into the pan, scrape with a spatula and shake the mold twice.
11, into the dongling baking cubic electric oven, upper tube 155 degrees lower tube 150 degrees, baking about 20 minutes. (Time and temperature according to their own oven to adjust the actual situation)
12, out of the mold shock, after a few minutes when the surface of the cake is not too hot, in the baking net pad a piece of clean greaseproof paper, the cake will be directly inverted on the greaseproof paper.
13, light cream add 10 grams of whole milk powder and 10 grams of sugar whipped.
14, spread the cream on the surface of the cake, slightly thicker at the beginning, slightly thinner at the end and leave 2-3 centimeters without cream, put the strawberries.
15: With the help of a rolling pin, roll up the cake and put it in the refrigerator with greaseproof paper for more than 30 minutes.
16: Take out the cake at the end of shaping, and you can cut the pieces to serve.