1. Egg yolk paste: 4 egg yolks, 30 g soft white sugar, 50 g corn oil, 70 g strawberry yogurt, 85 g low-gluten flour Protein paste: 4 egg whites, 30 g sugar Cream: 40 g light cream, 10 g soft white sugar, yellow Two canned peaches
2. Add sugar to egg yolks, beat until the sugar melts;
3. Add salad oil and stir evenly;
4. Then add strawberry yogurt and mix well;
5. Add the low-gluten flour after sieving the noodles, and add a small amount several times to make it easier to mix evenly;
6. Add white sugar to the egg whites three times and beat them to small corners;
7. Take 1/3 of the egg white and add it to the egg yolk paste, use a spatula to cut and mix evenly in irregular directions, then pour all the mixed batter into the egg white paste, and cut and mix evenly in the same way;
8. Pour the mixed batter into the baking pan and scrape the surface smoothly;
9. Put it in a preheated 175 degree oven, middle layer, bake for 20 minutes, take it out;
10. Whip whipped cream with soft sugar;
11. Spread evenly on the finished cake;
12. Cut the yellow peach into small pieces and place them on top of the cream. Use a rolling pin to slowly roll up the cake, and slice it when eating.
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