The cake that becomes more and more convenient--cake roll

Overview

I remember that the first time I made cake rolls, I couldn’t get it to work no matter what I did. Cracking was the biggest problem. Then I used this recipe and no more cracking. What I got was a soft texture. It’s worth a try

Tags

• baking
• baking powder
• egg
• low gluten flour
• milk or water
• oil
• sugar (egg white)
• sugar (egg yolk)

Ingredients

Steps

1. 1 Add sugar to the egg yolks

   

2. 2 Use a whisk to beat until thick

   

3. 3 Add oil in portions, stirring well after each addition

   

4. 4 Add water or milk and mix well

   

5. 5 Sift baking powder and flour, mix well

   

6. 6 Beat the egg whites, add sugar in batches, beat until wet peaks form, and pull out a curved tip

   

7. 7 First put 1/3 of the egg white into the egg yolk, cut and mix evenly

   

8. 8 Pour the mixed egg yolk batter into the egg white batter and mix evenly

   

9. 9 Pour into the mold, knock out any bubbles, and place in the oven at 180 degrees for about 20 minutes

   

10. 10 After baking, take another baking sheet and line it with oil paper, turn the cake upside down, and brush the surface with salad dressing and meat floss. If you like sweetness, you can brush jam, fruit, etc.

    

11. 11 Use a rolling pin to help roll up