Preparation

• step 1

  Separate each egg white from the yolk. The bowl for egg whites should be free of water and oil

• step 2

  Add the whole liquid of 1 egg, 40g corn oil and 52g milk into 3 egg yolks and fully mix them

• step 3

  Add 52g sieved low gluten flour, stir the yolk batter in a zigzag manner into non-granular batter, and preheat the oven to 160℃

• step 4

  Place a dry whisk and put the egg whites of 3 eggs, 60g white sugar and 10g lemon juice into the clean oil-free mixing bowl

• step 5

  Without the measuring cup, whip the ingredients at 2min/REV4

• step 6

  Scrape the egg white to the bottom of the mixing bowl with a scraper, and whip the ingredients at 1min/REV4 until the egg white has big bends when being pulled up

• step 7

  Stir and mix the egg whites with the batter in 3 to 4 times, and clean the mixing bowl

• step 8

  Pour the cake batter into a baking tray with the side length of 28cm and oil paper spread, and bake the cake in the oven for about 18min

• step 9

  Take out the cake upside down, remove the oil paper, then put the cake upside down again, and cover it with a piece of oil paper to cool it

• step 10

  Place a whisk and put 250g cream and 20g powdered sugar into the clean oil-free mixing bowl at room temperature

• step 11

  Without the measuring cup, whip the cream at 1.5min/REV4, while observing the state of the cream and adjusting the whipping time according to the actual situation

• step 12

  Spread the cream over the cooled cake slices, thickening the starting side and thinning the ending side, and roll them up and cool them in the refrigerator for 30min

• step 13

  Ready for enjoyment