Original Cream Cake Roll

Separate the egg whites and egg yolks; put the egg whites in an oil-free and water-free container, add fine sugar in three batches, and beat until wet foam (lift the egg beater, the egg whites can pull out curved sharp corners, which means wet foam).

Add caster sugar, salad oil and milk to the egg yolks, and stir evenly with an electric whisk.

Sift low-gluten flour into egg yolks and mix evenly with a rubber spatula.

Add 1/3 of the beaten egg whites into the egg yolk batter and mix evenly with a rubber spatula.

Pour all the mixed batter into the remaining egg whites and mix evenly.

Line a baking pan with oiled paper, pour the batter into it, scrape it evenly with a scraper, and shake it a few times to knock out big bubbles.

Preheat the oven to 175°C, middle rack, and bake for 15 minutes until the surface is golden brown. After the cake is out of the oven, take it out of the baking pan and tear off the parchment paper around it while it's still hot.

After the cake has cooled slightly, put a new piece of parchment paper on top; hold the upper and lower parchment paper at the same time with your hands, turn the cake over, and tear off the bottom parchment paper entirely from the cake.

Place the cake again on the parchment paper, right side up; wait until the cake cools and spread a layer of whipped cream on the surface.

Take a rolling pin and wrap one end of the parchment paper around the rolling pin. While the parchment paper is rolling back on the rolling pin, push the cake forward with your hands. With the help of a rolling pin, the cake can be rolled up easily.

Wrap the rolled cake roll in oil paper, twist both ends into candy shapes, and put it in the refrigerator for more than 15 minutes. After the cake roll is set, it can be sliced.

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