# Fourth Baking Contest and is Love to Eat Festival#cake Rolls
1.
Prepare all the ingredients, sift the low powder and powdered sugar together to separate the egg whites and egg yolks. Beat the egg whites with a whisk, add sugar in three times, and beat until the egg whites are lifted into a straight triangle.
2.
Beat the egg yolks with a spatula, then add oil and water and mix well
3.
Add the sifted low powder and stir the powdered sugar up and down (do not stir clockwise or back and forth to avoid tendons)
4.
Add one-third of the egg whites and stir evenly
5.
Add the remaining egg whites and mix up and down, so that it becomes a cake batter. Spread greased paper on the baking tray, pour the cake batter evenly into the cake batter, smooth it with a spatula, and shake out bubbles. Put it in the oven at 165 degrees for 20 minutes,
6.
Shake it a few times after baking, buckle upside down on the grilling net, tear off the greased paper while it is hot, roll it up when it is not completely cold, keep it at room temperature or refrigerate for 20 minutes, and cut into sections
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