Cream cake roll

First use an egg separator to separate the egg white and yolk for later use

Mix milk, salad oil and 24 grams of caster sugar together

Add egg yolk and mix well

Sift in low-gluten flour and cocoa powder, mix well and set aside

After the egg whites are foamed, add 48 grams of fine sugar and beat until stiff peaks

Take one-third of the beaten egg whites and cocoa batter and mix evenly with a silicone spatula

Then pour the cocoa batter part back into the remaining egg white part and mix evenly with a spatula

Pour the batter into a baking pan lined with greaseproof paper and spread it with a spatula

Smooth the surface of the batter, preheat the oven to 170 degrees, and place the baking sheet in the middle of the oven

Bake until the surface is slightly colored and there is no wet sticky matter on the toothpick when you pierce it with a toothpick.

After taking it out of the oven, place a piece of parchment paper the size of the cake embryo on the cooling rack, turn the cake embryo upside down on the paper, and tear off the bottom parchment paper

After it has cooled down and is not hot to the touch, turn the cake embryo over and place a clean parchment paper underneath it. Use a cake knife to make a few shallow cuts on the cake embryo

Spread cream on the embryo to make a filling, and you can spread your favorite fillings

Use a rolling pin to roll up the wax paper and roll the cake embryo in the opposite direction

Roll it up tightly and place it in the refrigerator to set, then take it out and cut it

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