Egg whites (60 grams of eggs) 4

Sugar (10 grams with egg yolks. 30 grams with egg whites) 40 grams

Corn oil 40 grams

Low-gluten flour 40 grams

Egg yolks 4

Milk 40 grams

Leavened animal milk 250 grams

Sugar ( Add light cream) 25g

Swiss rolls

White egg whites beat until coarse peaks, add sugar in small batches and beat until wet and stiff, put in the refrigerator to chill until ready to use.

Egg yolks with sugar with a whisk until the yolks are white and the sugar is melted

Add corn oil and continue to mix well

Add milk and mix well

Sift in the low-gluten flour, and mix with a hang to slightly and then beat well with an electric whisk.

Remove the egg whites from the refrigerator and beat them with a hand whisk a few times until smooth

Take 1/3 of the egg whites and add them to the egg yolk mixture and cut well, then pour in all the egg whites and mix well.

Pour into a greased mold, shake a few times, and bake in a preheated 180 degree oven on medium-high or low heat for about 18 minutes. (Time and temperature adjusted according to their own oven, each oven temperament is not the same, pay attention to the color after observation, think the color is appropriate can be removed)

Out of the oven after shaking a few times, the whole even with the greaseproof paper out of the baking tray, placed on the baking sheet to cool for a few minutes, completely cooled down after the cover of a piece of greaseproof paper inverted buckle.

Whisk 250g of light cream with 25g of sugar until the cream is not runny and stiff enough for laminating.

Spread the buttercream on the cake slices, start and sides full, thicker at the start, thinner at the beginning and end, 3cm at the end, and roll up with the help of a rolling pin.

Place the cake in the refrigerator for half an hour to set.

Remove the greaseproof paper, cut off the ends and enjoy.