Lattice Cake

Lattice Cake

1. Separate white and egg yolk, add milk to egg yolk, mix well

2. Add corn oil, mix well,

3. Sift in low-gluten flour, mix well,

4. Add sugar to the egg whites and beat them until big hooks appear

5. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly, then pour all into the egg white, stir evenly,

6. Pour into a 28*28 gold plate, and scrape the surface with a spatula.

7. Preheat the oven, middle level, upper and lower fire, 160 degrees, bake for about 20 minutes,

8. Let out to cool, set aside,

9. Then use the same method to make matcha rolls, repeat step 1.2, and then sift in the low powder and matcha powder,

10. The subsequent steps are the same as 4.5.6.7.8,

11. Roll the biscuits with a rolling pin and set aside.

12. The cake rolls are cut into small strips of the same width and thickness,

13. Whip the whipped cream to non-wetting foaming,

14. Place the two cake bars alternately, spread a little whipped cream on the contact surface, and stick the cake bars together.

15. Finally, spread the whipped cream around the sides, then glue the biscuits and cut into pieces.

Tips:

The surface of the cake before baking must be flat, so that the cake cut out afterwards will be flat and beautifully assembled.
The oven temperature and time should be adjusted according to your actual situation.