1. The yolk protein is separated and put into oil-free and water-free containers. Add 10 grams of caster sugar to the egg yolks and gently beat them with a manual whisk.
2. Add sunflower oil and stir until fully incorporated.
3. Add milk and mix well.
4. Add the sieved low powder.
5. Use a whisk irregularly to mix into a particle-free egg yolk paste, put the mixed egg yolk batter aside and set aside.
6. Add a few drops of lemon juice to the egg whites, and add sugar in 3 times to beat the egg whites to the level of wet foaming.
7. Put 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming)
8. Pour the mixed egg yolk paste back into the remaining 2/3 of the egg white.
9. Use the same method to turn up and down and mix well until the egg white and egg yolk paste are well mixed.
10. Mix the cake batter, pour it into the baking tray and smooth it out. Vigorously shake the bakeware on the table a few times to shake out the large bubbles inside.
11. 175°. The middle layer is 18-20 minutes, depending on the temperature of your own oven. Tear off the grease paper from the cake while it is hot.
12. Add 200 grams of whipped cream to 20 grams of caster sugar, and whip in a basin of ice water.
13. After letting cool a little, spread whipped cream and sprinkle with kiwi fruit.
14. Roll it up, wrap it in greased paper and put it in the refrigerator for about an hour to set.
15. Squeeze some cream on the surface and garnish with kiwi fruit.
Tips:The joint of the roll is placed downward.
