Cooking Steps

1. 

   Step1:Prepare the material. Separate the egg white from the yolk.

2. 

   Step2:Pour the milk and salad oil into the yolk. Set aside.

3. 

   Step3:Send the egg white. First of all, use low speed to start to beat. Until a small sharp hook appears on the eggbeater, 20g white sugar can be added. Turn high speed to continue to beat. Until a small sharp hook appears on the eggbeater, add 20g white sugar. Turn low speed to continue to beat. Finally, add 20g white sugar and corn starch. After that, let it stand for 23 minutes.

4. 

   Step4:Preheat the upper and lower tubes of the oven at 160 ℃ for 5 minutes.

5. 

   Step5:Sift the low gluten powder into the yolk. Stir well.

6. 

   Step6:Pour the mayonnaise into the batter. Stir well.

7. 

   Step7:Add a third of the cream and pour into the yolk paste. Stir well.

8. 

   Step8:Add the remaining protein cream into the yolk paste twice. Stir well until you can't see the protein cream.

9. 

   Step9:Pour the cake paste into the mould with oil absorption paper. Drop the mould from the table top to a height of 1520cm. Shake out the air bubble. Then put it into the oven. Bake the upper and lower tubes at 160 degrees for 35 minutes.

10. 

    Step10:Pour 10g of sugar into the cream. Beat in ice water.

11. 

    Step11:Take it out after baking. Fall from the table 1520cm high again. Shake out the hot air and buckle it upside down. Let it cool.

12. 

    Step12:When the cake is cool, spread the whipped cream.

13. 

    Step13:Roll up.

14. 

    Step14:Cut. Done.