1.

Pour the whipped cream milk into a dish, add 10g sugar and stir until the sugar dissolves.

2.

Sieve in a low-powder scraper and stir well.

3.

Add three egg yolks in three times and mix well.

4.

Add 40 grams of sugar and a few drops of white vinegar to the egg whites of three eggs.

5.

Beat until wet and foaming, that is, lift the egg whites of the eggbeater with a small vertical hook.

6.

Mix the egg white cream with the egg yolk paste. First, scoop 2 portions of 1 egg white cream into the egg yolk paste pan and stir evenly (at this time, the oven is preheated 135 degrees).

7.

Pour the white cake paste back into the frosting pan and stir well.

8.

Pour the cake paste into the baking tray covered with oil paper and smooth it.

9.

Bake in a pre-heated oven 135℃ for 23 minutes, then put on a baking net, tear off all sides of oily paper, air-cool and roll it up, or coat it with whipped cream or jam, and refrigerate it 1 hour before eating.