A few days ago, there was a little cream left over from the birthday cake, and it happened to be used to make cake rolls today to avoid waste.
- four eggs
- Corn oil 40g
- 40 grams of milk
- 40 grams of low-gluten flour
- Sugar 40g+10g
⭐First break the eggs into an oil-free and water-free bowl to separate the egg yolks from the egg whites. Let's process the egg yolks first and set aside for later use.
⭐Pour the oil into the egg yolks, mix them evenly with egg whisk, and mix well until there is no oil.
⭐Pour in the milk, mix well, then sift in the low-gluten flour and draw a Z shape to mix them into a silky batter until there are no flour particles. Set aside for later use.
⭐ Preheat the oven to 160 degrees Celsius on the upper heat and 150 degrees Celsius on the lower heat.
⭐Then start to beat the protein, add a few drops of lemon juice if there is any, forget it. Turn the eggbeater from low speed to medium to high speed, and then gradually back to low speed. Add sugar three times in the middle, until a large hook appears when the eggbeater is lifted.
⭐Take one-third of the protein, add it to the egg yolk batter, mix well like a stir-fry, then pour the well-mixed batter into the remaining protein and continue to mix well.
⭐Pour from a height of 20 cm into a baking tray lined with baking paper, and use a scraper to smooth out the cake batter.
⭐Put it in the preheated oven and bake for 25 minutes, shake the air bubbles when you take it out. Let cool on a rack along with the baking paper. Peel off the parchment paper and the towel side comes out.
⭐Take 150 grams of cream, add the remaining 10 grams of sugar, and beat it with a mixer. Because the cream is a sandwich, it can be beaten harder, which is a little bit more than the decoration.
⭐Cut off some sides of the cake, spread the cream on the non-towel side, then roll up the cake with a rolling pin and press it tightly.
⭐Wrap with baking paper and plastic wrap, put in the refrigerator for a few hours, slice and eat!