Simple Roll Cake

Simple Roll Cake

1. Prepare materials, all utensils must be oil and water free.

2. Separate egg whites and yolks

3. Pour the milk and corn oil together, mix well, pour into the beaten egg yolk, mix well

4. Stuff the flour and put it in the egg yolk (forgot to take a picture at this step), stir evenly with a spatula, and set aside

5. At this time, the egg whites are bubbled with a whisk, and one third of the sugar is added (the sugar is divided into three times)

6. The egg whites are more delicate and put the second time with sugar

7. The egg white is thick, put the sugar for the third time, and add a few drops of vinegar (or a few drops of lemon juice) at the same time

8. Beat the egg whites and just stand up on a hard tip

9. Take one third of the egg whites and put it in the other half, add the beaten egg whites in three times and beat them evenly

10. The upper and lower tubes of the oven are heated, and preheat at 180 degrees for 10 minutes

11. Spread greased paper on the baking tray, pour the adjusted batter, smooth it with a spatula, put it in the preheated oven, 170 degrees for 18 minutes (the oven may be different)

12. The cake is ready to be baked, roll it up and cool down before cutting (not sticky knife, easier to cut)

13. I have done it a few times successfully

14. Finished product

15. Loading

Tips:

The egg whites must be beaten well. The key to the cake is to bake for too long and it will easily crack when rolled, indicating that the moisture is too dry.