1. Prepare all ingredients in advance.
2. Separate egg yolk and egg white, salad oil and milk ready.
3. Stir the egg yolk, salad oil and milk well.
4. Sift the low-gluten flour and pour it into the egg yolk paste.
5. Pour the confectioner's sugar into the egg whites twice, and then beat them at high speed.
6. When the whisk is lifted, the egg white can be pulled out of the soft hook as shown in the figure to stop.
7. Take one third of the egg whites and mix well with the previous egg yolk paste.
8. Then pour the egg yolk paste into the remaining meringue and mix well.
9. The mixed egg yolk paste is delicate and smooth.
10. Put oil paper in the mold and then pour the cake batter.
11. Preheat the oven at 175 degrees, and bake for 20 minutes.
12. Immediately demould after being out of the oven, and tear off the greased paper to dissipate heat.
13. Whip the whipped cream with powdered sugar.
14. Spread the whipped cream on the reverse side of the cake (that is, the side that is in contact with the oily paper) with more and less on the other side.
15. Roll up the cake, wrap it in greased paper, and send it to refrigeration for at least two hours to set.
16. Cut off the ends and enjoy.
17. It's very yummy.
Tips:1: When mixing the meringue into the egg yolk paste, do not stir in a circular motion. Use the cutting and mixing method, which is very similar to the cooking method.
2: The baking time is related to the temperature of the oven, and you need to make appropriate adjustments according to your own oven when making.
3: I use Arowana low-gluten flour, which is very soft.
