1. Prepare all the ingredients and preheat the oven to 170 degrees
2. Separate egg white and egg yolk, set aside
3. Add milk to corn oil to fully emulsify
4. Add the sifted low-gluten flour into step 3 in batches, and mix well with a Z-shape, and it will be ready if there is no dry powder
5. Add the egg yolks, also draw a Z-shape and mix well
6. The mixed egg yolk batter is set aside
7. To make meringue, add sugar in three portions. The electric whisk makes a large number of fish-eye bubbles at high speed, add 1/3 fine sugar
8. Continue to beat the egg whites, the egg whites will become slightly thinner, add half of the remaining fine sugar
9. There are obvious lines in the place where the whisk has been beaten, add all the remaining fine sugar, and after the fine sugar is fully absorbed, sort the meringue at a low speed
10. The whipped meringue is smooth and delicate, and can be pulled out of the hook
11. Whipped meringue, stir it with egg yolk paste twice, and pour it into the baking pan
12. Smooth it with a spatula, shake it twice, put it in the preheated oven, bake for about 20 minutes, take it out and let cool
13. Unmold the cake base and cut off both ends
14. Take an appropriate amount of jam and spread it on the whole cake base
15. Roll it up gently, put it in the refrigerator and set it in shape.
Tips:1. Full emulsification of oil and water is the key to the success of the cake.
2. Mix the egg yolk paste with Z-shape and mix well, do not stir in a circle to avoid gluten
3. To judge whether the cake embryos are mature or not, when the coloring is good and the time is about the same, turn on the oven and tap the cake embryos. The rustle indicates that you need to bake a few more minutes, and the bang indicates that the cake embryo has been baked.
4. Just add jam or honey according to personal taste.
