Cooking Steps

1. 

   Step1:Prepare the materials. Put the egg white and yolk into the container without water or oil. The egg white cannot be mixed with the yolk.

2. 

   Step2:Put the yolk into a container without water or oil. Add 30g sugar. Mix well.

3. 

   Step3:Add salad oil and milk and mix well.

4. 

   Step4:Sift the low gluten powder and Matcha powder into the yolk paste. Mix well.

5. 

   Step5:Put the egg white into a container free of water and oil.

6. 

   Step6:Whisk until the fish's eye blebs disappear and the egg beater appears a small hook. Add 15g of sugar. Continue to whisk.

7. 

   Step7:Whisk until the egg beater reappears. Add 15g sugar. Continue to whisk.

8. 

   Step8:Add 15g of fine sugar. Beat until it doesn't fall.

9. 

   Step9:Add one third of the egg white to the yolk paste. Mix up and down (do not rotate).

10. 

    Step10:Add the remaining egg white to the yolk paste twice. Mix well.

11. 

    Step11:Pour the cake paste into the mould with oil absorption paper.

12. 

    Step12:Preheat the upper and lower tubes of the oven for 180 ° 5 minutes. Put in the cake paste and bake for 20 minutes.

13. 

    Step13:Take it out. Drop it 1520 cm from the table. Shake out the hot air. Buckle it upside down. Let it cool for standby.

14. 

    Step14:Whipped cream with 10g sugar.

15. 

    Step15:Spread the cream evenly on the cake, sprinkle it with raisins and roll it up.

16. 

    Step16:When finished, put it in the refrigerator for half an hour and then take it out and cut it.