Cream Cake Roll

Cream Cake Roll

1. Prepare all the ingredients, and then separate the egg whites and yolks, and put them in separate containers.

2. Put the egg yolk, milk, sugar, and oil together.

3. After mixing, beat with a manual whisk until emulsified.

4. Add the low powder (forgot to take the picture) and stir well.

5. Stir well and set aside.

6. Add lemon juice and sugar to egg yolks.

7. Send it to a hard state.

8. Put one-third of the egg whites into the egg yolk paste and mix well (I forgot to take pictures here) and pour into the remaining egg whites.

9. Stir evenly (be sure to stir, don't draw circles, avoid defoaming).

10. Spread oiled paper and pour into cake batter.

11. Preheat at 160 degrees, 20 minutes for the middle layer, and bake out.

12. Keep it cool on the grill, and tear off the greased paper when it is warm.

13. Whip the cake while it is cold, and whip light cream ➕ icing sugar.

14. Keep in the refrigerator for later use.

15. Go to the sides of the cake.

16. Sprinkle the icing sugar on the greased paper (so that the surface of the cake will not be stained, I didn't spread it, so it stained a lot), flip it over and apply the cream.

17. Roll it up and wrap it in oil paper and put it in the refrigerator.

18. Sprinkle icing sugar before eating, cut into pieces, and start enjoying the food.

19. Finished picture.

Tips:

1. It is best to beat the egg yolk until it is emulsified, so that the cake tastes good.
2. When mixing the egg yolk paste and egg whites, do not stir in circles to avoid defoaming.
3. Remove the four sides before rolling so that it is more beautiful.
4. Sprinkle frosting on the oil paper before turning the cake so that the cake crust will not stick to the oil paper and affect the appearance.
4. Sprinkle another layer of icing before eating, which is beautiful and delicious.