How to make banana cake roll

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  1.Ingredients preparation.

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  2. Separate the egg white and egg yolk in a water-free and oil-free basin.

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  3. Mix the egg yolks and sugar together and stir until the sugar melts.

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  4. Pour in the corn oil and stir evenly.
  
  

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  5.Pour in the banana, crush it into a puree and mix Mix well.

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  6. Pour in the milk and stir evenly.

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  7.Add low-gluten flour and stir until there are no powder particles.

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  8. Add five drops of lemon juice to the egg whites and mix evenly.When the egg whites become fish-eye bubbles, add one-third of the sugar and beat; when you see the egg whites are fine, add one-third of the sugar and beat with a whisk; when you see the egg whites are enlarged and have lines, add the rest of granulated sugar, continue beating at low speed until wet peaks form.Just pull up the meringue with a hook.

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  9.Put one-third of the meringue into the egg yolk paste and mix evenly.Add another third of the meringue into the egg yolk batter and mix evenly.Finally, pour the egg yolk paste into the meringue and mix into a uniform batter.

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  10. Preheat the oven for 5 minutes.Pour the batter into a baking pan lined with greaseproof paper, smooth it out and pop the air bubbles into the oven.Bake up and down at 170°C for 25 minutes.

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  11.The time is up and the quality is good.You can use a toothpick to judge whether the cake is baked.If the toothpick is inserted and then lifted up, if no flour sticks to it, it is baked.

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  12. Turn upside down on the drying rack and gently tear off the oil paper.

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  13. Roll into a roll, wrap it in oil paper and put it in the refrigerator for 20 minutes.

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  14. Cut into pieces and enjoy beautifully.