Mold: 28*28cm cake pan.

The production method is as follows:

Step 1

Beat the egg whites until they are thick and foamy, then add fine sugar in batches and beat until they are wet and hard. Place in the refrigerator to chill until ready to use. You can add a few drops of vanilla extract to the egg whites when whipping. ps, some friends in the group got the big hook, and the result was perfect.

Step 2

Add sugar to the egg yolks and beat with a whisk until the egg yolks turn white and the sugar melts.

Step 3

Add oil and continue stirring evenly.

Step 4

Add water and stir evenly.

Step 5

Sift in the flour, stir briefly with a spatula and then beat evenly with an electric egg beater. The time is about tens of seconds.

Step 6

Take the egg whites out of the refrigerator and beat them with a hand spindle a few times until they become smooth.

Step 7

Add 1/3 of the egg whites to the egg yolk paste and mix evenly. Pour in all the egg whites and mix evenly. Pour into the grinder and shake a few times.

Step 8

Put it into the preheated oven and bake at 180 degrees for 15 minutes. Adjust the heat time according to your own oven. Pay attention after coloring and take it out when the color is suitable. . PS, for gold plates, put oiled paper or oilcloth on the bottom. You can leave it alone. The dipped baking sheet must be lined with oiled paper or oilcloth. After the cake is out of the oven, drop the baking pan on the table from a height of 30cm to release the heat from the bottom. ?

Then you can place it upside down on the baking mesh immediately. Place oily paper on the baking mesh and tear off the oilcloth. Fold it upside down again, cover it with a piece of oil paper and let it cool. How to let it cool depends on whether you want to roll it forward or backward. I rolled it forward, so I let it cool with the front side on top.

Step 9

Add 200 grams of whipping cream and 20 grams of sugar and whip until the cream is not flowing and stiff enough. I used the blue windmill. The cream can be increased to 250 grams, which will make the curls more beautiful.

Step 10

Spread the cream on the cake piece, covering the starting end and both sides. The starting end should be thicker, the ending end should be thinner, and the 3 cm at the end should not be applied. Roll up with the help of a rolling pin.

Step 11

Put it in the refrigerator for half an hour to set. I froze it for 10 minutes and then took it out.

Step 12

Take off the parchment paper, cut off both ends, and enjoy.

Step 13

Regarding the method of making egg yolk paste, I later tried the post-egg method, which is to add 10 grams of sugar to the liquid and mix well, then add low-gluten flour and mix well, then add egg yolks Mix well and the egg yolk paste will be very fine. Next, beat the egg whites and mix evenly with the egg yolk paste twice so that the egg whites do not need to be refrigerated. In short, just find a method that suits you.