1. Stir oil and water (or milk) until the oil and water are mixed and emulsified.
2. Add the egg yolk and mix well.
3. Sift in the flour and mix until there are no particles. (I used ordinary all-purpose flour this time, and the baked product is as delicate as the finished product)
4. Put the egg whites into a clean, water-free and oil-free container, pour in white vinegar and sugar, and beat until moist and foamy. (When you lift the egg beater, the egg whites are like a big bend. I put the sugar all at once.)
5. Put 1/3 of the egg whites into the egg yolk paste and mix well.
6. Pour back into the remaining 2/3 egg whites, mix and cut evenly.
7. Pour it into a baking pan lined with greased paper and smooth it out. (My baking tray is 35x27cm)
8. Put it in the preheated oven and bake at 350F/180C for 20 minutes.
9. After baking, take it out and buckle it upside down on the baking net. Immediately tear off the greased paper. The greased paper should cover the cake to prevent it from drying out. (I use the bottom as the noodles, so I invert it directly on the baking net. If you want to use the cake noodles as the noodles, you need to invert the greased paper, remove the greased paper from the bottom, and then turn it over and let it cool.
10. When baking the cake, beat the whipped cream with sugar until stiff foaming, and put it in the refrigerator for later use.
11. Wash the strawberries, cut off the stalks, and soak up the water with kitchen paper.
12. Spread the whipped cream on the cake slice and arrange the strawberries on the side.
13. Cover the strawberries with a layer of light cream.
14. Roll it up like a sushi roll, seal on both sides, put it in the refrigerator for half an hour to set. (I used the greased paper used to bake the cake. Don't learn from me. It's better to use new greased paper. Because the old greased paper will become soft and there will be creases on the cake after rolling.)
15. After setting, it can be sliced and eaten.
16. The body of the cake made with ordinary flour is also very delicate.
