1. Choose the ripe pineapple and squeeze the juice for later use
2. Pineapple juice ➕ corn oil, stir by hand
3. Stir well to emulsify
4. Sift in low powder and mix well
5. Add egg yolk and mix well
6. Divide egg whites 3 times ➕ beat with sugar
7. Sent to the hook state
8. The meringue is divided into 2 times➕ the egg yolk paste is stirred evenly
9. Pour into a baking pan lined with greased paper
10. Put it into the preheated oven, and bake at 150 degrees for about 25 minutes
11. The cake roll rests and cuts off the sides, smears whipped cream, and puts the pineapple pulp
12. Roll up, refrigerate for 30 minutes to set, squeeze cream on the surface
Tips:Cake rolls made with juice are very moist, easier to roll up, and not easy to crack. Oven temperature and time are for reference, please adjust according to the temperature of your own oven!
Pineapple juice is sweeter, and the amount of granulated sugar in the recipe is reduced
