1. Mix milk and corn oil
2. Separate the eggs, divide the yolks in a basin of water and oil
3. Add 50 grams of white sugar to the egg whites in 3 times to beat until wet foaming
4. Whip the egg yolk and water and oil mixture to emulsify
5. Sift in low-gluten flour
6. well mixed
7. Add one-third of the meringue to the egg yolk and mix well
8. Pour the mixed cake batter back into the egg white basin
9. Stir evenly with a spatula
10. Pour it into a baking tray lined with greased paper and shake it vigorously a few times
11. Put it in the lower part of the preheated oven and heat up and down at 110 degrees, and bake for 20 minutes
12. Come out immediately after evenly colored
13. Move it to the grilling net, tear off the oily paper around it to cool
14. Let the cake cool down and buckle the cake upside down on a piece of greased paper
15. Spread a layer of blueberry puree evenly on the surface
16. Roll up with the help of a rolling pin
17. After cooling, you can cut into pieces and enjoy a few woody fruits and blueberry sauce, the child's eye guard!
Tips:1. The egg whites can be beaten to wet foaming\n2. The surface is dried and it is not easy to peel off\n3. Adjust the baking temperature according to the attributes of each individual's oven\n4. The blueberry puree does not contain preservatives. After opening, put it in the refrigerator, as soon as possible edible
