1. Line the baking tray with greased paper, and preheat the oven to 170 degrees.
2. Egg yolk paste: Mix egg yolk, oil and water.
3. Sift in low-gluten flour and sesame powder, and stir until there are no powder particles.
4. Meringue: Add lemon juice, salt to the egg whites, add fine sugar in three times, and beat until moist foaming (small curved hook).
5. Add the whipped egg whites to the egg yolk paste three times and mix well.
6. Pour the batter into the baking pan and smooth it with a spatula.
7. Tap the bottom of the baking pan to create large bubbles.
8. Put it into the middle of the oven and bake for 25-30 minutes until the surface is golden.
9. Add icing sugar and vanilla extract to the whipped cream and pass until 8 to distribute.
10. Spread the whipped cream evenly on the cake slices.
11. Use a rolling pin to help roll up the cake slices, and refrigerate the cake rolls for at least 4 hours before eating.
Tips:1. Fry the dried sesame seeds and then grind them into powder for better flavor.
