How to make honey cake rolls

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  1.Separate the egg white and egg yolk, add 10 grams of salad oil, 10 grams of sugar, and 100 grams of milk to the egg yolk liquid and stir evenly with a mixer

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  2.Sift flour into the milk and egg yolk liquid that is stirred evenly

• 3.Separate the egg whites into a clean, water-free and oil-free container, add 20 grams of sugar, stir until stiff peaks form and set aside

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  4.Pour half of the beaten egg whites into the egg yolk liquid and stir evenly (do not stir in circles)

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  5. Then pour the other half of the beaten egg white into the egg yolk with half of the egg white, and stir evenly

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  6. Line a baking sheet with oiled paper, pour in the mixed cake liquid, shake it twice to remove the air inside, and put it in the oven

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  7.Preheat the oven to 170℃ for 10 minutes, place the cake tray in the oven and bake at 170℃ for 18 minutes

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  8.Each oven has its own characteristics.The most important thing is to look at the characteristics of your own oven and cake.The situation depends on when it was baked (if you don’t know if it’s cooked or not, insert a toothpick and pull it out.If the toothpick comes out clean, it’s cooked.Otherwise, continue baking)

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  9. Turn the freshly baked cake upside down on a vessel lined with greaseproof paper to unmold it.Pull off the greaseproof paper on the baking sheet while it is hot, and let the cake cool while it is still warm.Coat the layers with honey, wrap the cake with oil paper and roll it up like candy.Do not open the rolled cake and put it in the refrigerator to set

• 10.When the cake is completely cold, take it out, unpack and slice it