Original Cake Roll
Ingredients
- Eggs Five.
- Corn Oil 50g
- Milk 50g
- Sugar 50g
- Low gluten flour 50g
- Corn Flour 5g
- Lemon Juice A few pinches
- Light Cream 250g
- Sugar (added to light cream) 20g
Instructions
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Prepare the ingredients, eggs, separate egg whites and yolks. The basin should be free of oil and water. Chill the egg whites in the refrigerator for a while.
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Kiss the corn oil and milk. Whisk to a creamy consistency.
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Add in the sifted cornstarch, low gluten flour and mix well in a zigzag pattern.
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Add in the egg yolks and mix well in a zigzag pattern.
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Inside the egg whites, whisk a few drops of lemon to form large bubbles and add the sugar, which you put in three times.
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Mix on high speed first, after the sugar is released three times, mix on low speed until the egg whites are wet.
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Take 1/3 of the egg white and put it into the egg yolk mixture, mix it well by tossing, then pour it back into the remaining egg white and mix it well by tossing again.
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Pour into a 28×28 square pan from a high place, arrange flat and shake gently. Place in a preheated oven at 160 degrees for 26 minutes, turn on the hot air for the last 10 minutes and turn down to 180 degrees for the last two minutes, putting the door sucker on the whole time.
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250 grams of light cream, 20 grams of sugar. Weigh and mix with a whisk.
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Spread on the cake roll.
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Roll it up and it's done.
