1. Add the egg yolk to the oil and beat with a whisk until the egg yolk is a bit whitish
2. Add water and stir well. Sift in the low powder, and mix it evenly with a zigzag by hand
3. Add two drops of lemon juice to the egg whites, and then add 1 gram of salt. When there are small bubbles, add one-half sugar. When the egg whites are more delicate, add the second sugar. Beat until the egg whites have small hooks.
4. Add 1/3 of the egg white to the egg yolk paste, add 3 drops of pandanin, cut and mix, and mix well. Pour in all the egg whites and mix well
5. Pour into the gold plate covered with oil cloth and shake it a few times. Big bubbles are produced
6. Bake in the middle of a preheated 160 degree oven for 16 minutes
7. Give it a shake, and it will be knocked out in a few minutes. When unmolding, put a piece of oiled paper on the baking mesh, and the cake is directly inverted on the oiled paper. (If you put the greased paper, you can shake it out of the oven. Remove the entire greased paper from the baking tray and leave it on the grill for a few minutes. After a few minutes, cover it with a new greased paper, and then buckle it when it is completely cold, so that it is not easy to stick to the skin.)
8. 250 grams of whipped cream and 20 grams of sugar are whipped until the cream is not runny and hard enough. Spread the cream on the cake slice, spread the beginning and both sides of the cake, thicker the beginning, thinner at the end, and leave the end 3 cm away. Sprinkle with 50 grams of honey beans
9. Use a rolling pin to roll up and put in the refrigerator for 30 minutes
Tips:Just hit the cake rolls until the egg whites have small hooks
