Cream Cake Roll

Cream Cake Roll

1. The eggs are taken out of the refrigerator in advance and the room temperature warms up.

2. Separate the egg white and egg yolk, and put the egg white into a clean container without water and oil. Add 20 grams of sugar to the egg yolk and stir well.

3. Add corn oil and stir to make the oil evenly distributed.

4. Sift in the low flour and mix.

5. Mix the egg yolk paste well and set aside.

6. Use a whisk to make fish-eye bubbles, then add 20 grams of sugar and continue to beat. After the foam becomes dense, add the remaining 20 grams of sugar in two separate portions until the egg whites are beaten to a stiff foam. Lift the whisk. The protein triangle at the top does not collapse.

7. Add egg yolk paste to the egg white paste in portions.

8. Stir evenly, shake the mixed cake a few more times, and the big bubbles disappear. The oven can be preheated at this time.

9. Spread greased paper on the baking tray and pour the cake batter to smooth the surface as much as possible.

10. Bake at 150 degrees for about 20 minutes.

11. The surface of the cake is golden yellow, and the toothpick is inserted into it without impurities, and then it is turned upside down immediately. Take off the oily paper at the bottom while it is hot, and place it on the oily paper to let cool.

12. Add 10 grams of sugar to the whipped cream. Use a whisk to beat to eight. Lift the whisk. The triangle at the top will bend slightly after a few seconds. The whipped cream is placed in the refrigerator for later use.

13. Let the cake cool to a temperature that is not hot and apply a layer of cream.

14. Roll the cake slices into a roll.

15. Slice and eat.