Cake Roll

Cake Roll

1. Egg yolk and egg white separation

2. Mix butterfly pea flower water and oil, add 20 grams of sugar

3. Sift in the flour

4. Mix well

5. Add the egg yolk in three portions

6. Stir evenly (maybe the egg yolk I bought is relatively yellow, and somehow it turns green after mixing it with butterfly pea flower water)

7. Add 30 grams of sugar to the egg white in two times and beat

8. Add it to the egg batter twice

9. Cut and mix evenly

10. Put it in a baking tray lined with greased paper at the bottom, shake out bubbles

11. Bake at 150 degrees for 20 minutes in the oven

12. Take it out, buckle upside down on the greased paper, and tear off the bottom greased paper

13. Let it cool and put on the whipped cream

14. Roll it up and wrap it in oil paper to shape

15. Cut open and eat.