How to make Marino cake rolls

• 1.Separate the egg whites and egg yolks into two water-free and oil-free basins
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  2. Add 20 grams of sugar to the egg yolks and beat with a manual egg beater until the sugar melts

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  3.Add salad oil, milk to egg yolks and mix well

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  4.Sift in the low flour and mix evenly until there is no dry powder or granules

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  5. Beat the egg whites, add a few drops of lemon juice to the egg whites and beat with an electric egg beater until the fish is frothy.Add one-third of the remaining sugar and continue beating

• 6.Continue to beat until the foam is fine, then add one-third of the sugar and continue to beat
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  7. Beat until texture appears, add the last third of sugar and continue beating

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  8. Beat the egg whites until they are wet and foamy.Lift the egg beater and there will be a beautiful little hook

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  9.Take one-third of the meringue into the egg yolk paste and mix evenly

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  10.Pour the evenly mixed egg yolk paste into the remaining meringue and mix evenly

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  11.Divide the cake batter into two portions

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  12.In one of Sift cocoa powder into the cake batter and mix evenly

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  13. Divide the two cake batters into Put into a piping bag

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  14. Line the baking sheet with baking paper, and squeeze the colors into the baking sheet alternately Medium, preheat the oven to 180 degrees, bake the middle and lower layers for 20 minutes on upper and lower heat

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  15. Cake baking After it is done, take it out and let it cool until there is no heat.Invert it onto the baking paper, tear off the bottom baking paper, and quickly turn it over so that the burnt side faces up

• 16. Apply jam and roll up the cake with the help of a rolling pin
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  17.Finished product picture

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  18.Finished product picture