1. Separate 4 egg yolks and place 5 egg whites in 2 clean pots.
2. Add salt, white vinegar to the egg white, add 30 grams of sugar in batches and beat until hard foaming.
3. Add 35 grams of white sugar to the egg yolks, beat them up, add corn oil in portions, and beat them well with 50 grams of water.
4. Sift in low powder.
5. Mix well.
6. Add 1/3 of the beaten egg white and mix well.
7. Pour the mixed batter into the remaining egg whites.
8. Stir evenly.
9. Pour it into a baking tray lined with greased paper and shake it to shake off the large bubbles.
10. Preheat the oven to 160 degrees, put the baking tray in the middle layer, and bake on the top and bottom for 15 to 20 minutes.
11. Light cream with cocoa powder, 20 grams of sugar.
12. Whip whipped cream.
13. The baked cake is upside down on the greased paper.
14. Tear off the greased paper while it's hot, let it warm up, and make a few strokes.
15. Spread light cream.
16. Roll up.
17. Let the cake cool and cut it open.
18. Set it up.
19. Spread light cream on the surface.
20. Use a bamboo stick to mark the texture of the bark, sprinkle with sugar beads, sprinkle with coarse granulated sugar and a little powdered sugar for decoration.
21. Merry Christmas!
Tips:The color I made is a bit lighter, you can increase the amount of cocoa powder and darken the color of the whipped cream.
