How to make cream cake roll

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  1. Separate egg yolks and egg whites,

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  2.Add milk and corn oil to the egg yolk , white sugar, stir thoroughly to emulsify.

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  3.Sift in the low-gluten flour and mix until there are no particles.

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  4. Add a few drops of lemon juice to the egg whites, add sugar in three times, and use an ACA egg beater Dismiss.

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  5. Beat until there is a large hook when you lift the egg beater.

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  6. Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly.

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  7. Pour the egg yolk paste into the meringue and stir evenly.

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  8. Line a baking sheet with oiled paper, pour the cake batter into it, smooth it out, and put it in Preheat the oven to 160 degrees and bake for 20 minutes.

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  9. Add sugar to the whipping cream.

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  10. Use an ACA egg beater to beat at high speed until the volume is obviously larger and the texture is clear.Just don’t disappear.

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  11.Tear off the parchment paper from the cake, spread butter on it, and leave the top part slightly less.Roll up the cake, wrap it in parchment paper, and place it in the refrigerator to set.

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  12. After the cake roll is shaped, cut it into pieces.