Small Four Volumes
1.
Cut the baking silicone oil paper and put it in the baking tray for later use
2.
Add powdered sugar to the egg yolk and set aside
3.
Add a few drops of lemon juice and a few drops of vanilla extract to the egg whites.
4.
Beat until thick foam, add fine sugar in batches and beat until the wetness is harder. Put it in the refrigerator and keep it for later use.
5.
Add sugar to the egg yolk and beat with a whisk until the yolk is white and the sugar melts
6.
Add oil and continue to stir evenly
7.
Add water and stir well
8.
Sift in low powder, mix slightly with a spatula, and beat well with an electric whisk. The time is about tens of seconds.
9.
Take 1/3 of the egg white and add the egg yolk paste, cut and mix evenly.
10.
Pour in all the egg whites, cut and mix evenly.
11.
Pour into the abrasive tool, shake it a few times, and bake it in the middle layer of the preheated 180 degree oven for 18 minutes.
12.
Give it a shake, and it will be knocked out in a few minutes.
13.
When unmolding, put a piece of oiled paper on the baking mesh, and the cake is directly inverted on the oiled paper.
14.
Spread the custard sauce on the cake slices, spread the beginning and both sides of the cake, thicker the beginning, thinner at the end, and leave it 3 cm away from the end. Roll up with the help of a rolling pin.
15.
Wrap the cake in greased paper, wrap it tightly and refrigerate for half an hour to shape. When eating, take it out and slice it.
