Steps:

1. Separate the yolk from the egg whites.

2. Add 20 grams of sugar to the egg yolk and stir until the color becomes lighter and the sugar melts.

3. Add milk and mix well.

4. Add salad oil and stir well.

5. Sieve all the powders except cocoa powder, add them together and mix them evenly.

6. Add salt and lemon juice to the protein, then add 35g sugar in three times, and stir until it is wet and bubbly.

7. Mix the beaten egg whites with the egg yolk paste and cut evenly.

8. Put a proper amount of batter into a piping bag with round piping, spread oil paper on the baking tray, evenly squeeze it into dots on the oil paper (round piping can be selected according to your own needs), and bake it in the oven 170 for 3 or 4 minutes until it is basically shaped.

9. Add cocoa powder to the remaining batter and mix well.

10. Take out the baking tray from the oven.

1 1 .. pour the cocoa batter on it.

12. Scrape the surface with a scraper, bake the board rashly, shake out bubbles, and bake in the middle oven 170 15~20 minutes. If necessary, add baking net and tin foil to the bottom of the oven to prevent the bottom surface from being too dark.

13. Take out the baked cake blank immediately. Conversely, remove the oily paper while it is hot and let it cool.

At this time, make mocha-flavored cream sandwiches: light cream+sugar, one tablespoon of instant coffee+one tablespoon of boiling water, and mix the two.

14. spread a white newspaper on the chopping board, with the wavy side of the cake blank facing down, and the same color side coated with coffee cream, which is thicker near yourself.

15. Roll it up from one end with the help of a rolling pin and press it gently while walking. After all rolled up, fold the white newspaper in half and fix it, put it in the refrigerator for 2 or 3 hours, and then cut it open.