1. Prepare two oil-free and water-free basins to separate the egg white and the yolk.
2. Add milk and vegetable oil to the egg yolk and mix well.
3. Add milk and vegetable oil to the egg yolk and mix well.
4. Sift in low powder.
5. Sift in low powder.
6. Stir well.
7. Stir well.
8. Add a few drops of lemon juice to the egg whites and start to beat.
9. Add a few drops of lemon juice to the egg whites and start to beat.
10. Add sugar in three times during the process of passing, and finally beat it to a state where small sharp corners can be pulled out.
11. Add sugar in three times during the process of passing, and finally beat it to a state where small sharp corners can be pulled out.
12. Scoop one-third of the egg whites into the egg yolk paste, and mix up and down evenly.
13. Scoop one-third of the egg whites into the egg yolk paste, and mix up and down evenly.
14. Pour the whole paste of step 7 into a basin of meringue.
15. Pour the whole paste of step 7 into a basin of meringue.
16. Stir up and down evenly, do not stir in circular motions to avoid defoaming.
17. Stir up and down evenly, do not stir in circular motions to avoid defoaming.
18. Spread a layer of greased paper on the baking pan, pour the cake batter into the baking pan and smooth it.
19. Spread a layer of greased paper on the baking pan, pour the cake batter into the baking pan and smooth it.
20. Put it into the preheated oven and heat up and down at 175 degrees for 20 minutes.
21. Put it into the preheated oven and heat up and down at 175 degrees for 20 minutes.
22. Take it out of the oven and let it cool down for some demoulding.
23. Take it out of the oven and let it cool down for some demoulding.
24. Turn the cake over, place it on greased paper, and spread a layer of strawberry jam.
25. Turn the cake over, place it on greased paper, and spread a layer of strawberry jam.
26. Roll up the cake slices with the help of oil paper.
27. Roll up the cake slices with the help of oil paper.
28. Put it in the refrigerator and freeze for 20 minutes. Take it out and open the oil paper.
29. Put it in the refrigerator and freeze for 20 minutes. Take it out and open the oil paper.
30. Cut into sections.
31. Cut into sections.
32. Serve it on the plate.
33. Serve it on the plate.
34. Come to beautify it again.
35. Come to beautify it again.
Tips:1. The mixing method must be correct, it must be up and down, and not circled to avoid defoaming. 2. The baking time and temperature are adjusted according to the temperament of the own oven, and can be controlled flexibly. 3. The question of which side is facing up and which side is facing down when rolling, I use the top inside when I bake, and the bottom outside when I bake, so it's relatively flat.
