Recipe of sesame coconut cake roll

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  1.Take two clean basins and separate the eggs.

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  2. Add milk and corn oil to the egg yolk and mix well.

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  3.Sift in low-gluten flour.

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  4.Use a spatula to stir evenly.

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  5.Add lemon juice and one-third of the sugar to the egg whites with an electric whisk Dismiss.

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  6. Beat the egg whites until fine bubbles appear and add one-third of the white sugar.

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  7.Continue to beat until lines appear and add the final sugar.

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  8. Continue to beat until you can lift the egg beater and pull out a short curved hook..

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  9.Put one-third of the meringue into the egg yolk paste, use a spatula from bottom to top Stir evenly.

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  10. Then pour the evenly mixed egg yolk paste into the meringue and use the same technique Mix well.

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  11. Pour the evenly mixed cake batter into the baking pan and smooth it out on the table Two upper shocks produced small bubbles.

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  12. Sprinkle an appropriate amount of coconut and black sesame seeds on the surface of the cake batter.Place in the middle rack of the preheated oven and bake at 150 degrees for 20-25 minutes.

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  13. Add powdered sugar to the whipping cream.

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  14.Use an electric egg beater to beat until small sharp corners can be drawn..

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  15. Take the baked cake out of the baking pan to dry for a minute, then take another Cover with parchment paper and flip over the baking sheet with your hands.

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  16. After turning it over, remove the baking sheet and tin foil.

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  17. Spread the whipped cream evenly.

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  18. Roll it up and put it in the refrigerator for an hour to set, then take it out and slice it to eat.

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  19.Rendering.

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  20.Rendering.