Take a spatula and add the meringue to the egg yolk paste. Use a whisk to mix evenly and mix evenly. It doesn’t matter what technique you use in this step. You can use a spatula to assist while stirring.

Pour in the remaining meringue in two batches, and mix quickly with the egg yolk paste evenly. How to make light cream cake rolls Step 6: Pour the cake batter from a slightly higher position into the baking pan. The baking sheet can be lined with greaseproof paper or oilcloth, and the three-function gold plate can be lined with nothing. Shake a few times to spread the batter on the baking pan, then shake a few times to remove any big air bubbles. How to make light cream cake rolls: Bake the upper layer in step 7 at 180 degrees for 15 minutes. When baking, pay attention to the coloring on the surface of the cake. If the color is insufficient, bake more. Adjust the heat time according to the temperament of your oven. Add orange slices or orange juice on top.

After taking out the oven, drop the baking pan on the table from a height of 30 cm to shake out the heat. Let it cool for about two minutes. The cake will shrink a little and separate from the baking pan on all sides. Use a demoulding knife on all sides. Score it, then place the baking mesh with oiled paper, and turn the cake roll upside down on the oiled paper. How to make light cream cake rolls, just roll them up while they are hot. To make the light cream cake roll, just cut off both ends, and try to roll it as tightly as possible to look better.