1 Eggs warm up and egg whites and yolks separate. Beat the egg yolk, add oil in several times and stir well, then pour in lemonade and stir well, sift in flour and salt three times, and cross and stir well to form batter for later use.

2 Add sugar to the egg white for three times and beat until it is dry and foamed.

3 Take one third of the egg white and add it to the yolk paste.

four

Cross and stir well, then pour the paste into the remaining egg whites.

five

Cross or mix well from bottom to top. Do not draw circles.

six

Pour the batter into the baking pan covered with oil paper and smooth the surface as much as possible.

seven

Drop the baking tray several times from a height, shattering big bubbles. Preheat in oven 175℃ and put in baking tray, 15 minutes.

eight

Invert the cake on the baking net, let it cool a little, and then tear off the oil paper.

nine

Spread your favorite cream on the casual side.

10

Roll it up with oil paper and set it.

1 1

Slice after shaping.