1. Cake ingredients are ready
2. After the corn oil and water are thoroughly mixed, put the four egg yolks in it; put the egg whites into an oil-free and water-free egg beater
3. Mix the egg yolk and corn oil solution thoroughly, add 15 grams of sugar, and then sift into the cake flour after mixing
4. Stir until there are no dry powder particles
5. Use an electric whisk to beat the egg whites into coarse bubbles, and pour the sugar in three times. When the sugar makes coarse bubbles, fine bubbles, and obvious lines,
6. Lift the egg beater, the egg white presents a larger hook, this is a wet foam, and it is enough to make a cake roll to this extent.
7. Take one-third of the egg white paste into the egg yolk paste and mix evenly
8. Pour the mixed batter back into the meringue bowl
9. Stir evenly to form a delicate and shiny cake batter; now start to preheat the oven 180 degrees
10. Spread greased paper on the baking tray in advance, pour the cake batter into the baking tray, use a scraper to smooth the surface, then lift the baking tray, and drop it a few times from a height of 20 cm to shake out the large bubbles inside.
11. Put the baking pan into the middle layer of the preheated oven, 180 degrees, up and down, for about 20 minutes, wait until the cake body rises, then fall back to the baking pan and it can be out of the oven
12. After it is out of the oven, shake it a few times to generate excess heat, quickly drag the cake body from the baking tray to the drying rack, and tear off the oily paper around it, which is good for heat dissipation.
13. Cover the surface with a clean greased paper to prevent the moisture from evaporating too quickly
14. When the cake is dried to warm, you can turn over the cake body, tear off the oily paper underneath, and then cover it again; when the cake is dried to hand temperature, spread the peach sauce evenly on the surface, leaving a blank at the end
15. Roll up the cake with bare hands or with a rolling pin, and then gently press to make the cakes more comfortable
16. Wrap with greased paper, seal on both sides, put in the refrigerator for 30 minutes, then cut into pieces
17. Looks very beautiful, right
18. I can still see the chunks of peach flesh
Tips:1. The egg whites can be beaten to wet foaming, and the dry foaming will easily make the cake body too dry and cause cracks when rolling;
2. Spread the jam when the hand is warm or after it is completely cold, you can use a knife to make a few strokes at the beginning, but don't cut the cake, it is better to roll it up;
3. The rolled cake roll can be gently pressed for a few times, which is more conducive to compliance;
4. Roll the cake into the refrigerator and keep it for more than 30 minutes before taking it out and cutting it into pieces. One is easy to cut, and the other is delicious.
5. Please adjust the baking time and temperature according to your own oven.
