1. Separate the egg yolk and egg white into two clean basins.
2. Add 10 grams of sugar to the egg yolk and stir well.
3. Add 45 grams of whipped cream to 120ml of milk.
4. Heat the creamy milk liquid on the stove until it boils off the fire.
5. Then pour the flow rate of the thin line of milk into the egg yolk, and pour it in while stirring.
6. Sift in low flour and mix well to form egg yolk paste.
7. The egg yolk paste sits in a hot water pot and stirs continuously while heating. The temperature must be controlled well. Don't cook the egg yolk until it becomes thick. Leave it until it becomes thick. Sit immediately in cold water and continue stirring until the temperature drops. Cover and set aside for later use.
8. Add a few drops of lemon juice or white vinegar to the egg white, add sugar in three times and beat it to 90% of the moist foam with hooks.
9. Mix the egg white and egg yolk paste and stir evenly.
10. Beat the mixed cake batter into a baking pan and smooth it out, shake it lightly. Preheat the oven to 160 degrees. (The bottom of the baking pan should be covered with grease paper)
11. Put it into the middle of the oven and bake it for about 30 minutes at 160 degrees. Adjust the temperature appropriately according to the coloring.
12. The baked cake was out of the oven and it was cool.
13. Turn the reverse side of the cake over and spread the jam you like. (The original recipe is cream frosting)
14. Turn the reverse side of the cake over and put on your favorite jam or butter frosting. (The original recipe is cream frosting)
15. Use a rolling pin to roll up to one end. The roll should be gentle, very tender, and it will break easily if you apply too much pressure. Put it in the refrigerator for 1 hour and then it will be OK.
16. Finished product.
17. Cut into pieces and enjoy afternoon tea.
Tips:The bottom of the bakeware must be covered with greased paper, otherwise, like I forgot to spread the greased paper, I have taken a lot of roads.
The temperature control is based on the personal oven.
The filling in the original recipe was cream frosting. I was too lazy to make cream frosting and changed it to the existing blueberry sauce in the refrigerator.
