How to make cake rolls

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  1.Get ready All materials

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  2.Put milk, egg yolk, corn oil and 10 grams of sugar in a basin , then sift the low-gluten flour into the egg yolk liquid, then stir evenly until there are no particles

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  3. Add a few drops of white vinegar (preferably lemon juice) to the egg whites, pour 30g of fine sugar into the egg whites in two batches, and then beat until it is between wet foam and hard foam, that is, when you lift the egg beater, Don't make a curved hook shape (as shown in the picture) too dry, otherwise the cake roll will crack

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  4.Take about a quarter of the egg whites and stir evenly up and down.It is best not to defoam.A little bit is fine

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  5.Pour the mixed egg yolk paste into the beaten egg whites, and then stir it up and down to prevent defoaming

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  6.Preheat the oven to 150 degrees for 5 minutes, then pour the mixed cake batter into the golden baking pan, shake out the big bubbles, and put it in the oven.Finally, set the oven to 170 degrees and bake for 20 minutes.Yes

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  7. Take it out of the oven, invert it for two minutes, unmold it, roll it up while it is hot, and put it in the refrigerator Refrigerate for 15 minutes

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  8.At this time, you can whip the whipped cream.When the cake roll is cool, unroll it.Whipping cream, of course you can also use jam

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  9. After refrigeration and setting for 30 minutes, take out and cut into individual pieces Just choose the width you like!