1. Add salad oil and water to the egg yolk and mix until fully emulsified. Sift in the low-gluten flour, mix well and set aside
2. Add the egg whites and lemon juice, add the fine sugar in two or three times, until the moist foaming is harder, that is, the hook is pulled out.
3. Add the beaten egg white to the egg yolk paste three times and mix well
4. Put it into a baking pan covered with greased paper, smooth it, and heat the middle layer of the preheated oven up and down, about 160 degrees, about 12 minutes
5. After baking, take out the greased paper, buckle it upside down on the greased paper drying net, and tear off the greased paper at the bottom and around. After letting cool, tear off the skin on one side and cut off the excess edges. Because the rounded rectangular mold I used, if it is a right-angle mold such as a gold plate, you don’t need to cut it.
6. While the cake is in the air, cut the puff pastry into a suitable size, put it in the middle of the oven, and bake at 170 degrees for about 10 minutes. The specific time should be increased or decreased according to the actual oven temperature of different ovens and the thickness of the pastry
7. Whipped cream and icing sugar until it is decorated
8. Spread a thin layer on the cake roll
9. Place a piece of toasted pastry face down, apply a little cream, and roll it up carefully. So that the interface is below, put it in the refrigerator for a while
10. Spread a thin layer of cream on the surface of the cake roll and sprinkle a little crumbed puff pastry to decorate.
