1. Prepare the required materials, sift low powder
2. Put egg yolk, milk and vegetable oil in the pot,
3. Beat at high speed with a whisk until it is emulsified
4. Sift in low powder, cut and mix evenly and set aside
5. Add a few drops of lemon juice to the egg white, use a whisk to make a coarse bubble, add fine sugar in 3 times to make a big hook
6. Take 1/3 of the meringue into the egg yolk paste, cut and mix evenly, then pour the egg yolk paste back into the remaining meringue
7. Pour the evenly cut batter into a non-stick baking pan, roughly flatten the surface
8. Put the baking tray into the middle layer of the preheated oven; the upper heat is 180 degrees, the lower heat is 170 degrees, and bake for 15 minutes
9. When the time comes, take out the baking tray, shake it on the counter a few times, and let it cool on the inverted grid
10. Pour the whipped cream into a bowl, add an appropriate amount of pumpkin filling (fried by yourself),
11. Beat until the cream has lines
12. Put the warm cake out of the baking tray, with the baking surface facing up, smear an appropriate amount of pumpkin cream (the remaining cream decorates the surface),
13. Roll up the cake with oil paper and rolling pin and put it in the refrigerator for about an hour
14. Put the remaining cream in a piping bag and squeeze it on the cake roll
Tips:1. The baking pan before entering the oven should be shaken on the counter for a few times to shake out the bubbles in the batter. I omitted this step, and you will see bubbles after cutting.
2. When taking out the bakeware, shake it a few times on the countertop to make it easier for the cake to leave the bakeware without sticking
3. If you roll the baked noodles outside, you need to spread grease paper on the grill when inverted, so that the surface of the cake will be smooth.
