Main Ingredients

Eggs

5

Low Gluten Flour

115g

Powdered Sugar

70g

Corn Oil

50g

Side Ingredients

Lemon Juice

Measurement

Cubi Salad Dressing

Amount

White Vinegar

5 Drops

Hot Water

85g

Steps

1.A big collection of ingredients

2.Separate the egg whites from the yolks, and in the yolks, add 20g of powdered sugar, mix well

3.Add the corn oil to the 85g of hot water, and stir to dissolve

4.

4. Pour the oil-water mixture into the whisked egg yolk mixture and mix well

5. Add low-gluten flour

6. Stir well

7. Beat the egg whites in three steps until they reach dry peaks, and the whisk lifts up into an upright pointy corner

8. Stir the whipped egg whites and egg yolks into the cross in two steps and mix well

9. Pour them into a baking tray lined with parchment paper, and place in a 170-degree oven. The baking sheet lined with greaseproof paper, put into the 170 degrees preheated oven

10. 15 minutes after the cake color, cover with tinfoil and continue to bake for 20 minutes, *** count 35 minutes

11. baked cake take out a little bit cooler after tearing off the paper and brushing with Cuban salad dressing

12. rolled and wrapped in greaseproof paper and put into the refrigerator to cool for 30 minutes, then take out the slices can be

Source: haodou.com/recipe/391382/