1. Separate the white and egg yolk, put corn oil in the egg yolk, and stir well.
2. Use a food processor to puree the dragon fruit, add it to the egg yolk paste, and stir well.
3. Sift in low-gluten flour, cut and mix evenly.
4. Put the egg whites in a water-free and oil-free basin, and add one-third of the sugar after the fish-eye bubbles are formed.
5. Pass until the lines appear, add the second sugar, and add the third sugar after the lines become obvious.
6. It can be sent to the state of wet foaming.
7. Take one-third of the egg white and add it to the egg yolk paste, cut and mix evenly.
8. Add the remaining meringue to the egg yolk paste, cut and mix evenly.
9. Spread a tarp on the baking pan, and pour the batter about 20 cm away from the baking pan.
10. Use a spatula to flatten the batter, shake out large bubbles, preheat the oven to 150 degrees, and heat the middle layer up and down for about 20 minutes.
11. The baked cake slices are buckled on the drying net, after removing the tarp, cover with a piece of greased paper, and let dry until warm.
12. Turn over the dried cake slices and smear yellow plum sauce.
13. Roll up the cake with the help of a rolling pin, put it in the refrigerator for half an hour and shape it around, then take out the slices.
Tips:1. Be careful when cutting and mixing to avoid defoaming;
2. The baking time and temperature should be adjusted according to the temper of your own oven, don’t stay the same~
