1, ingredients: milk 175g, salad oil 70g, condensed milk 38g, vanilla extract 5g, low gluten flour 120g, corn starch 59g, egg white 360g, powdered sugar 112g, seaweed sugar 82g, meringue powder 2g, light cream 450g, sugar 22g, cherry brandy 4g, pistachio crushed 10g.

2, milk, salad oil, condensed milk, vanilla extract, low gluten flour and 45g cornstarch mix, knead well.

3. 14g cornstarch, egg white, powdered sugar, 60g seaweed sugar and protein powder, mix well.

4. Pour in the batter and mix well.

5. Pour into the baking pan and smooth.

6: Bake in the oven at 160 degrees for 13 minutes.

7: Remove from the oven, let cool, and unmold.

8: Mix light cream, sugar, 22g seaweed sugar and cherry brandy, whip.

9: Cream both sides of the cake.

10: Roll up and refrigerate for 10 minutes.

11: Squeeze buttercream on top and sprinkle with chopped pistachios to finish.