How to make Haraoka cake roll

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  1.Prepare the eggs first, separate the yolks from the whites, there should be no yolk in the whites, be careful not to break the yolks

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  2.Pour the sugar, salt, and cream of tartar into the egg whites one after another, and set them aside.

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  3. Put the water and oil into the egg yolk one after another and stir, then put the low-gluten flour and cornstarch into the egg yolk and stir again until It looks like silk when lifted up (if you like sugar, add 100g into the egg yolk and water)

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  4.After making the egg yolks, beat the egg whites,

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  5.Hit When done, add 1/3 of the egg whites to the egg yolks and stir, then add the stirred portion to the remaining egg whites and stir again until even.

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  6.Put it into the plate.After baking, put it in the oven and bake it for 45 minutes.(Because every oven is different, you can open the oven and press the cake with your hands.If the cake is pressed flat with your hands, After you take it away, it bounces back up and it's ready to go.The temperature depends on your oven.My oven temperature is 170 degrees Celsius and 150 degrees Celsius for reference.)

• 7. Let it cool and then make it into whatever you like