1. 2 egg yolks + 10g white sugar, beat until the sugar melts
2. Add 40g of freshly squeezed juice and beat evenly
3. Add 30g salad oil and stir well
4. Sift in 40g low powder
5. Stir until there is no particles, a delicate batter, set aside
6. Add a little salt to the egg whites. After making coarse foam, add 25g sugar in 3 times and beat until the wet foam is long and curved.
7. Take half of the meringue and egg yolk paste and mix up and down evenly
8. Then put the egg yolk paste on top and pour it back into the remaining meringue bowl
9. Mix up and down evenly
10. Pour into 8-inch square plate
11. Put it in the preheated oven, middle level, 180 degrees for 15 minutes
12. Out of the oven downside down cooling
13. 80g whipped cream + 10g white sugar, whip, and spread on the cooled cake body
14. Roll it up, put it in the refrigerator for 1 hour before taking it out
15. ...
16. Tender and delicious!
Tips:1. This formula is suitable for 8-inch small bakeware.
2. If you like a lot of cream, you can apply a little more
3. Oven temperature for reference!
4. No juice, milk or water can be used
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