Cooking Steps

1. 

   Step1:Prepare all the ingredients. Two clean basins without water and oil. Separate the yolk from the egg white. Add the yolk to the corn oil milk.

2. 

   Step2:Stir to emulsion.

3. 

   Step3:Sift in low gluten flour and stir until it is free of particles.

4. 

   Step4:Stir until the scraper yolk paste drips continuously. This kind of yolk paste is just right.

5. 

   Step5:White granulated sugar is added in three times. Protein cream. Add lemon juice and beat until the fish's eyes are blistered. Add the first white granulated sugar.

6. 

   Step6:Add the second white sugar and continue to beat.

7. 

   Step7:Add the third white sugar and beat at a low speed. (it's about time to preheat the oven. Preheat for 5 minutes at 180 ℃

8. 

   Step8:Mix 1 / 3 of the egg white cream into the yolk paste evenly (use the method of mixing

9. 

   Step9:Pour the yolk paste back into the 2 / 3 protein cream and mix evenly (using the method of turning).

10. 

    Step10:Pour in the prepared 23 * 23 cm baking tra

11. 

    Step11:Put it in the pre heated oven. Bake it at 180 ℃ for 20 minutes (everyone's oven temperature is different. You have to master this by yourself

12. 

    Step12:Move it to the net plate to cool it after it is out of the oven.

13. 

    Step13:Turn the cake over. Spread the whipped cream on it.

14. 

    Step14:With the help of a rolling pin, roll it up, seal it and put it in the refrigerator. Refrigerate it for an hour and then take it out.

15. 

    Step15:Cream the cake roll and decorate it with strawberries. Then the cake roll is ready.

16. 

    Step16:The cake roll can't be separated from the refrigerator. Because of the animal cream, it should be refrigerated after cutting