1. Put light cheese, light cream, powdered sugar and lemon juice in a clean basin.
2. Use a whisk to stir evenly.
3. Mix the cocoa powder and 10 grams of salad oil well and set aside
4. Separate the egg whites from the egg yolks and put them in a water-free and oil-free basin, without egg yolks in the whites.
5. Add 10g sugar, 40g milk, and 40g salad oil to the egg yolk
6. Stir evenly with a portable whisk
7. Then sift the low-gluten flour into a sieve, stir well and let stand.
8. The egg whites are lightly beaten, and 60g of granulated sugar is added in three times.
9. Add one-third of the meringue to the egg yolk and stir well
10. Then add the egg yolk batter to the meringue and stir well
11. Add a little cake batter to the cocoa powder and mix well.
12. Put greased paper in the gold plate, and squeeze the cocoa batter onto the greased paper with a squeeze bag.
13. Put it in the oven and bake for 1 minute to set the shape, but not dry. Pour the cake batter and spread it out.
14. Put it into the bottom layer of the oven (33e) and bake, the upper tube is 180 degrees, and the lower tube is 160 degrees, for about 25 minutes.
15. Put the baked cake in the air and put the cheese filling on it. Roll the cake into a roll and put it in the refrigerator for more than 1 hour.
Tips:I use Dongling K-33E electric oven
