1. Separate the egg white and egg yolk first. Add 10 grams of fine sugar, corn oil, and milk to the egg yolks and beat them evenly, sift in low flour, and mix well.
2. Add salt to the egg white, add 30 grams of caster sugar in three times, beat until moist and foamy.
3. Mix the egg white and egg yolk paste.
4. Take a part of the cake batter and add cocoa powder, mix well, scoop it into a baking pan with a spoon, preheat the oven to 180 degrees, bake for 1 minute until the surface is dry, take it out.
5. Pour in the remaining cake batter, preheat the oven to 180 degrees, and bake the middle layer up and down for 20 minutes.
6. Put the baked cake upside down on the drying net, and remove the grease paper while it is hot to dissipate heat. Cover the cake with oil paper and wait for the cake to cool.
7. Add 15 grams of caster sugar to the whipped cream and beat.
8. Turn the cake over after cooling.
9. Spread light cream and place strawberries.
10. Roll it up with oiled paper, put it in the refrigerator for 1 hour, and cut into sections.
11. Yes, let's have a piece!
Tips:Clean it until it is wet and foamy. If it is blown too much, the cake roll will easily crack.
