1. Mix the milk, soybean oil and a part of sugar. Stir until the sugar dissolves.
2. Add egg yolk and stir until uniform.
3. Add the sifted low-gluten flour and stir until smooth and no particles.
4. Beat the egg whites, egg whites + fine sugar
5. Use an electric whisk to beat until wet foaming.
6. Take one-third of the meringue, mix with the egg yolk paste, and mix well.
7. Pour the evenly mixed batter into the meringue, mix and stir until there are no particles.
8. Stir in the even batter, pour all into a baking pan lined with greased paper, and smooth it with a spatula.
9. Preheat the oven in advance, heat it to 170 degrees, and bake for 20 minutes. After the oven is out, remove the grease paper and let it cool for later use.
10. Add the refrigerated whipped cream, add the powdered sugar, mix and stir, and use an electric whisk to beat to 80% hair.
11. Put greased paper on the bottom of the cake body and trim the edges neatly.
12. Spread the cream evenly on the surface of the cake base, roll it up from the bottom with a rolling dough, and put it in the refrigerator for 1 hour to set.
13. Simply decorate the shaped cake rolls to make them beautiful
