How to make cream cake rolls

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  1. Prepare the cake Roll ingredients, egg yolks, and egg whites to separate.

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  2.Add sugar to egg yolk and beat with egg beater.

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  3. Add oil and milk, mix well, and add sifted low-gluten flour.

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  4. Add a little lemon juice and tartar powder to the egg whites, and beat with an electric egg beater.

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  5. Beat it into sharp corners without falling off, and just have texture.

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  6. Add the egg whites to the egg yolk paste in three batches, stir evenly and place in the oven.

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  7.The oven is 180 degrees, with upper and lower heat, and bake for 18 minutes.

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  8. Add a little sugar to the light cream and beat with ice water.

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  9. Wait until about 2 minutes.

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  10.After the cake is dry, spread the butter evenly, roll it up and put it in the refrigerator for 30 minutes.

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  11. Take it out of the refrigerator and cut it into 2-inch wide egg rolls.