Cooking Steps

1. 

   Step1:Separate the egg white from the yolk. Add 15g sugar to the yolk, mix well and melt. Add 30g milk, mix well. Add 30g salad oil and mix well.

2. 

   Step2:Sift the low gluten powder, cornstarch, baking powder and salt into 1 egg yolk liquid in turn. Stir wel

3. 

   Step3:Add Tata powder to the egg white. Add the remaining fine sugar in three times. Beat with the beater until nine times are distributed

4. 

   Step4:Put oil paper on the inside of the oven. Preheat the oven to 160

5. 

   Step5:Add the egg white paste into the egg yolk paste in three times. Mix it gently and quickly. Pour it into the baking tray. Knock it gently for several times to let out the bubbles. Wipe the batter with a scraper

6. 

   Step6:Bake the upper and middle layers of the oven for more than 15 minutes until the surface turns yellow. Turn off the heat and take out the skin without touching it. Put it on another piece of oiled paper and turn the cake over. Spread the sauce (strawberry, blueberry and cream) you like evenly on the surface

7. 

   Step7:Roll up the cake from one end. Roll it into a roll. Roll it with plastic wrap and put it in the refrigerator for more than half an hour. Take it out and eat it