Walnut Torte Cake Roll

Overview

It's rare to be at home, with good sunshine, and all my daughter's wishes are fulfilled.

Separate the egg yolks from the egg whites, beat the egg whites until they become wet and foamy, and beat the egg yolks into pieces.
Add oil, 60 grams of sugar, and milk to the beaten egg yolks, and stir evenly.
Sift in the low-gluten flour and stir evenly.
Mix with the beaten egg whites and stir evenly.
Line a baking sheet with tin foil, pour the mixed cake batter and spread it out.
Put in the preheated oven, 180 degrees, heat up and down, about 15 minutes. Take it out and place it on a grill lined with tin foil to cool.
Whip the cream until feathery and add 20 grams of sugar.
Put the peeled walnut kernels in a food bag and smash them with a rolling pin. Of course, don't break them too much.
Mix chopped walnuts with whipped cream.
Spread on the cooled cake base.
Roll up in tin foil and refrigerate for half an hour to take shape.
Cut and serve.
The whole picture of today’s lunch😊