1. Mix corn oil, water and 20 grams of sugar.
2. Divide the egg yolk into the oil and water basin when separating the eggs.
3. Add 60 grams of sugar to the egg whites in 3 times and beat them until moist foaming.
4. Stir the egg yolk liquid evenly with an electric whisk.
5. Sift in low-gluten flour.
6. Stir evenly with an electric whisk.
7. Add one-third of the meringue to the egg yolk paste and stir evenly with a spatula.
8. Pour the mixed cake batter back into the egg white bowl.
9. Stir well.
10. Pour it into a baking dish lined with greased paper, smooth the surface, and shake it vigorously.
11. Put it into the preheated air furnace at 150 degrees for 20 minutes.
12. After the surface is evenly colored, it can be out of the oven. Move the cake from the baking tray to the cooling net, and tear off the oily paper around it.
13. Slightly cool down and buckle on a piece of greased paper, and tear off the surface greased paper.
14. Mix honey and coconut.
15. Stir well.
16. Spread evenly on the cake.
17. Roll it up with a rolling pin, and cut it into pieces when it is completely cooled.
18. Finished picture.
19. Finished picture.
20. Finished picture.
21. Finished picture.
Tips:1. The cake should be cooled to hand temperature before rolling. If it is too hot, the roll will be firm and not fluffy enough.
2. Cut into pieces after being completely cooled, it is not easy to be deformed.
3. Adjust the baking temperature according to the attributes of each individual's oven.
4. Only 2 dishes (28x28 cm baking pan) can be made here.
