1. After the egg yolk and egg white are separated, add corn oil to the egg yolk and mix well.
2. Add milk and mix well.
3. Add coffee powder, stir well to melt.
4. Sift in low-gluten flour, quickly Z-shaped with egg cream and stir until there are no particles, set aside.
5. Put the egg whites in a water-free and oil-free basin, add fine sugar in three times, and beat until small hooks of the whisk appear.
6. Add one-third of the meringue to the egg yolk paste, cut and mix evenly.
7. Pour the egg yolk paste into the remaining meringue, cut and mix evenly.
8. Spread a high-temperature tarp on the baking pan, pour the batter into the flat, knock the baking pan on the table a few times to shake out bubbles.
9. Preheat the oven, middle level, up and down, 165 degrees, about 25 minutes, use a toothpick to insert it to not stick, after baking, tear off the silicone pad.
10. Turn the cake over and spread the whipped cream.
11. Use a rolling pin to gently roll it up from one end, wrap it in greased paper, and put it in the refrigerator to set the shape.
Tips:1. The baking time and temperature should be adjusted according to your own oven.
2. The amount of whipped cream can be increased according to your preference.
