1. Beat two eggs into a bowl, separate the egg white and the yolk, add 20 grams of sugar to the egg yolk and mix well.
2. Add 20 grams of corn oil.
3. Add 30 grams of milk.
4. Dry in 40 grams of low powder.
5. The mixing system has no particles.
6. Use an electric whisk to make small bubbles for the egg whites.
7. Add 30 grams of sugar in three times.
8. Dismiss the rigidity and put in the chopsticks.
9. Add the beaten egg white to the egg yolk paste three times and mix well.
10. Put them in four bowls.
11. Add a few drops of food coloring separately and mix well.
12. They are packed in four piping bags.
13. Cover the baking tray with greased paper, and squeeze the cake batter onto the baking tray as shown in the figure.
14. Preheat the oven in advance and bake at 180° for 25 minutes.
15. Let cool and demould.
16. Take an appropriate amount of whipped cream and put it into the container, add an appropriate amount of sugar, and beat the hard with an electric whisk.
17. Spread light cream on the cake.
18. Roll it up and put it in the refrigerator for an hour.
19. Cut into small pieces and put them on the plate.
Buy on JD
Buy on Amazon