1. Put the egg whites in a basin without water and oil, and add white vinegar.
2. Add 40g white sugar in three times and beat until wet foaming.
3. Put the egg yolks in a large bowl, add vanilla extract, caramel syrup and corn oil.
4. After mixing well, sift in low-gluten flour.
5. Stir well.
6. Add one-third of the egg whites.
7. Stir evenly.
8. Pour the egg yolk paste into the remaining egg whites.
9. Stir evenly.
10. Pour the cake batter into a baking pan lined with greased paper or silicone mat and smooth it out.
11. Preheat the oven and fire up and down at 170 degrees for about 25 minutes.
12. Whip the light cream while baking the cake. Put the whipped cream in a large bowl and add 10g of white sugar.
13. Whisk whipped cream at high speed and distribute at 6, 7. (There is about 40g left, and decorate the surface for a while).
14. Spread the whipped cream on the warm cake.
15. Place the kiwi fruit.
16. Roll it up and put it in the refrigerator for about 1 hour, mainly to let the light cream set.
17. Take out the shaped cake and cut into pieces.
18. Squeeze the remaining whipped cream on the surface of the cake and rub a layer of chocolate chips.
19. The sweet kiwi cream cake roll is just fine.
20. Let's eat~
Tips:1. You can change the fruit in the cake roll to whatever you like.
2. The rolled cake must be put in the refrigerator to shape, mainly to let the light cream shape.
3. The oven settings are for reference only.
