1. Prepare the ingredients, sift the cake mix, separate the egg whites and egg yolks, beat 4 egg yolks and 1 whole egg in a basin
2. Put the rice oil in the pot and heat it until bubbling, quickly pour in the sieved cake flour, and stir quickly evenly
3. Add the milk in 3 times, each time you need to stir evenly before adding the next time
4. Add the egg yolk liquid in batches, and mix well each time, then add the next time, and finally mix the batter; cover the egg yolk paste container with a cloth and let it stand for 10-15 minutes
5. Beat the egg whites first, add fine sugar in 3 times, beat the egg whites from slow to fast until there are small hooks.
6. Take 1/3 of the meringue and put it in the egg yolk paste
7. Cut and mix evenly and pour into the meringue
8. Stir the meringue and egg yolk paste evenly
9. Pour the well-mixed batter into a baking pan lined with greased paper; smooth the surface with a scraper
10. Put the baking tray into the preheated 155 degree oven, middle level, bake for 20-25 minutes
11. At that time, take out the baking tray, put the cake on the grill and let cool, cover the surface with oily paper to avoid dry and cracked skin
12. Put whipped cream, cream cheese, and powdered sugar in a mixing bowl and beat with a whisk until thick
13. Turn over the cake that is warm to your hand, tear off the oily paper, put light cream on it, and spread it evenly with a spatula
14. The inwardly rolled end has a slightly thicker cream, leaving a little bit at the end not to be smeared with cream; roll up the cake roll with oily paper, and put it in the refrigerator for at least one hour.
15. Just take out the slices
Tips:The temperature of the oven is determined according to the temperament of the respective oven, and the rice oil can be butter or other odorless oil.
