1. Separate the egg white and egg yolk first. Note that the egg white basin must be oil-free and water-free, and the egg yolk must not be mixed in during the separation process.
2. Add 10 grams of milk, corn oil, and sugar to the egg yolk.
3. Use your hands to pump quickly and beat evenly.
4. Sift in 40g of low powder, hand-pump it in a zigzag shape until the batter is fine and without particles.
5. Add an appropriate amount of lemon juice to the egg whites and beat in 30 grams of granulated sugar three times, until the whisk is lifted to form a sharp corner.
6. First put 1/3 of the meringue into the egg yolk paste, and drip into the bicolor.
7. Cut and mix, mix well, mix well.
8. Pour the mixed batter back into the meringue basin. Continue to cut and stir, and mix well.
9. Pour the mixed batter into the greased paper pan, use a spatula to flatten it slightly, and shake the lower mold twice.
10. Put it in the Dongling cube electric oven, the upper tube is 150 degrees and the lower tube is 130 degrees, and bake for about 20 minutes. (Please adjust the time and temperature according to the actual situation of your own oven)
11. After the oven is out, shake the mold and pull the oil paper to take out the cake body and wait for it to cool (after it has cooled slightly, it can be covered with a piece of oil paper to prevent the surface of the cake from drying out).
12. After the cake body has completely cooled down, turn the cake over and tear off the oily paper at the bottom. If the towel rolls outside, turn the cake over and place it on a clean oily paper. Add 10 grams of whole milk powder and 10 grams of sugar to the whipped cream. Spread it on the surface of the cake. The beginning is slightly thicker and the tail is slightly thinner. Leave 2-3 cm. Do not apply cream. Put strawberries on top.
13. Roll the cake with the help of a rolling pin, roll it up with oiled paper and put it in the refrigerator to set for 30 minutes.
14. Began to eat
Tips:The amount of bicolor determines the color of the cake, but after all, it is an edible flavor. It is not recommended to add too much and eat frequently.
