Salty Cream Cake Roll
1.
Mix the milk, soybean oil and a part of sugar. Stir until the sugar dissolves.
2.
Add egg yolk and stir until uniform.
3.
Add sifted low-gluten flour and cornstarch, stir until smooth and no particles.
4.
Add the last part of sugar to the egg white and refrigerate for later use.
5.
Beat the refrigerated egg whites with an electric whisk until wet and foamy.
6.
Take one-third of the meringue, mix with the egg yolk paste, and mix well.
7.
Pour the evenly mixed batter into the meringue, mix and stir until there are no particles.
8.
After the evened batter, the baking pan is lined with greased paper, pour all into the golden baking pan, and smooth it with a spatula.
9.
Preheat the oven in advance, turn on the heat for 180 and lower for 150, and bake for 15 minutes.
10.
Add icing sugar and salt to whipped cream and refrigerate, beat with an electric whisk until dry foaming, set aside.
11.
Add crushed Oreo and mix well.
12.
Bring the cake base out of the oven and let cool, and smooth the four sides.
13.
Spread the whipped cream evenly on the cake base.
14.
Finally, roll up the cake from start to finish and put it in refrigeration for 2 hours
15.
Cut into pieces and you can eat it~~
Tips:
1. Use greased paper to help roll up the cake roll, push it forward with a rolling pin, and keep it in the refrigerator for half an hour before cutting.
2. The baked cake does not need to be inverted, just let it cool and pour it out.
