1. Prepare all materials
2. Separate egg yolks and egg whites in two bowls, add egg yolks, milk and peanut oil to separate them with a manual whisk, and stir evenly
3. Mix the low powder and cocoa powder well, sift it into the egg yolk paste, mix it up and down, do not make a circle, add 70 grams of white sugar to the egg whites, add the egg whites in three times to beat, and then add the next time after each addition!
4. For the beaten egg whites, first add one third of the egg yolk to the cocoa paste and mix well. Stir up and down without making a circle to prevent the egg whites from defoaming. After stirring, pour all into the remaining 2/3 of the egg white paste and mix well. ! At this time, the oven is preheated to 160 degrees
5. Pour the mixed paste into a baking dish lined with greased paper, and then use a spatula to push it to the four sides, as much as possible to flatten it evenly!
6. After making it evenly, shake it on the table a few times, and see that there are big bubbles coming out, put it in the middle of the oven, adjust the time and start baking!
7. Take out the baked cake immediately, put it aside, then go to whip the cream, add a few drops of rum to the cream (you can add a few drops of rum), and beat the cream and sugar to 90%, lift the whisk, and the cream Delicate without dripping!
8. Spread the cream evenly on top of the cake with a knife, then roll it up, wrap it tightly with oiled paper, and refrigerate it for about an hour!
9. Pack Dove white chocolate in a piping bag, melt it with hot water, cut a hole and mount it on the shaped cake roll, in a cross pattern! It's finished! If you like any fruit, you can add it by your imagination!
