1. Add water, 10 grams of salad oil, and fine sugar to the egg yolk in the main ingredient, and use a manual whisk until the color becomes lighter and the volume becomes larger. The complete emulsification of the fat is beneficial to the uniform expansion of the cake body
2. Sift in the low-gluten flour and mix well into a delicate state, set aside
3. Add a few drops of lemon juice to the egg white in the auxiliary material to neutralize the alkalinity, use an electric whisk until the fish eyes are soaked, add 1/2 of the fine sugar in the auxiliary material, and continue to beat
4. Beat until the pattern is obvious, then add the remaining 1/2 of the fine sugar
5. After sending it to the big hook state
6. Mix it with egg yolk paste three times evenly
7. Pour into a gold plate covered with greased paper, and the surface is smoothed
8. Put it into the middle layer of the preheated oven, heat up and down, and bake at 140 degrees for about 15 minutes. The specific time and temperature should be increased or decreased according to different ovens and mold shapes as appropriate
9. Take it out after baking. The surface is as shown in the picture. If the surface is very dark and has a thick cake crust, it means that the firepower is too high and the color has been over.
10. Tear off the greased paper and put it on the drying net to cool
11. While the cake is cool, add the chilled whipped cream with fine sugar, and send it to the decorating state with obvious patterns
12. Put the cake body on oiled paper, spread a little light cream on the surface, quickly spread the chopped yellow peaches aside, and put a little cream on the left side of the yellow peach block in the picture to form a slope so that there will be no gaps after rolling
13. Roll the cake body from one end with yellow peach chunks to the other, with the interface facing down, put it in the refrigerator for a while
14. Uncover the greased paper and cut into pieces with a sharp knife
