1. Material preparation.
2. Separate the eggs in two clean bowls without water and oil.
3. Salad oil, milk, 10 grams of white sugar (contained in the total amount of 40 grams) in a bowl and stir.
4. Beat until the color becomes lighter and the sugar melts.
5. Sift in low powder and mix well.
6. Add egg yolks in portions and mix well.
7. The mixed egg yolk batter.
8. Add a few drops of white vinegar to the egg whites and beat them until fisheye-like.
9. Add sugar in three batches and beat until dry and foamy.
10. Take one-third of the egg white foam into the egg yolk batter and stir evenly.
11. Pour the mixed batter into the remaining egg white foam and stir evenly.
12. Pour the mixed batter into the oil-papered mold and shake it a few times. Put it into the preheated oven, 160 degrees for 25 minutes. (The specific time and temperature depend on each oven)
13. Bake and take out and let cool.
14. Add 15 grams of caster sugar to the whipped cream and whip the whipped cream.
15. Spread the whipped cream on the cake, leaving 2 centimeters not to be wiped.
16. Use a rolling pin to roll the cake roll and put it in the refrigerator for 30 minutes. slice.
17. Appreciation of the finished product.
18. Appreciation of the finished product.
19. Appreciation of the finished product.
20. Appreciation of the finished product.
21. Appreciation of the finished product.
22. Appreciation of the finished product.
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