Cake roll How to make

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  1.Prepare the ingredients and weigh them p>

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  2.After separating the egg yolk and egg white, process the egg yolk first.Add corn oil and milk to the egg yolks, stir evenly until there are no separate layers, and set aside.

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  3.Put one-third of the sugar into the egg whites and beat with an electric whisk until foamy.Appear.

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  4. After the first pass, add the remaining half of the white sugar and beat.Until lines appear.

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  5. After the second whipping, add the remaining white sugar and whip until the texture is clear and visible., with sharp corners.

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  6. Then add corn starch and beat for another half minute.

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  7. In the previously prepared egg yolk liquid, sift the low-gluten flour and stir it up and down evenly.It becomes batter.

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  8.Add half of the beaten egg whites and stir up and down! Then add the remaining beaten egg whites and mix up and down until even.

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  9. (I added a little matcha powder at the end, you can choose according to your own taste, If you want to make matcha cake rolls, add matcha powder in the step of beating cornstarch and beat them together)

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  10. Spread evenly on a baking sheet.

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  11. Enter the middle layer of the oven, bake up and down, 180 degrees, bake for about 15 minutes and then take it out out.Roll it up while it's hot.

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  12. Finally, cut the cake rolls into evenly sized cake rolls for presentation!