1. So the ingredients are ready.
2. Separate the egg white and the yolk, add corn oil to the egg yolk, and stir the milk evenly.
3. Then sift in the low-gluten flour.
4. Put a few drops of lemon in the egg white and add the sugar in three times.
5. Put one-third of the beaten egg whites into the egg mixture and stir evenly.
6. Then pour the egg yolk liquid back into the egg whites and mix well.
7. Pour it into a mould covered with greased paper, preheat the oven at 170°C and bake it for 25 minutes.
8. Let it cool off from the oven, and then you can whip light cream.
9. Then spread a layer of whipped cream, sprinkle with honey beans, roll up and cut into pieces.
