How to make papaya cake rolls

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  1.Prepare and weigh ingredients

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  2.Separate the eggs, beat the egg yolks into the yogurt and beat with an egg beater

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  3. Add in the sifted low-gluten flour and use a spatula to stir evenly and set aside

• 4. Add 3 drops of white vinegar to the egg whites, use an electric egg beater to beat until the fish is foamy, add sugar in three batches
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  5. Beat until there are lines that do not disappear, and there are sharp corners that do not drip when pulled up

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  6.Put 1/3 of the egg white into the egg yolk paste, and mix well using cutting and stirring techniques

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  7. Pour back the remaining egg whites and mix well using the same mixing and cutting techniques

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  8.Prepare papaya cubes and whipped cream

• 9.Then put the cake batter on the baking tray, and vibrate the bubbles to smooth the surface (the baking tray can be covered with tin foil or oil paper)

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  10.Place in a preheated 180-degree oven and bake on the middle shelf for 20 to 25 minutes

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  11.Pick it up onto the tin foil and place it on the grill to cool slightly

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  12. The cake is still warm to the touch.Apply a layer of light cream and sprinkle with chopped papaya

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  13.Use a rolling pin to roll the cake roll, wrap it in tin foil and refrigerate for half an hour

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  14.Tear off the wrapping paper and cut into pieces

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  15.Decorate the beautiful papaya cake roll