Cake Roll
Serves 1
Directions
- 1Separate egg whites and yolks
- 2Separate egg whites and yolks
- 3Separate egg whites and yolks
- 4Put egg whites in the freezer for 20 minutes
- 5Put egg whites in the freezer for 20 minutes
- 6Put egg whites in the freezer for 20 minutes
- 7Mix milk and corn oil until emulsified and white
- 8Mix milk and corn oil until emulsified and white
- 9Mix milk and corn oil until emulsified and white
- 10Sift in the cake flour and mix until there is no more dry flour
- 11Sift in the cake flour and mix until there is no more dry flour
- 12Sift in the cake flour and mix until there is no more dry flour
- 13Add the salt and egg yolks and mix well
- 14Add the salt and egg yolks and mix well
- 15Add the salt and egg yolks and mix well
- 16Add granulated sugar and lemon juice to the egg whites
- 17Add granulated sugar and lemon juice to the egg whites
- 18Add granulated sugar and lemon juice to the egg whites
- 19Beat at high speed until the sugar is completely melted, then beat at low speed
- 20Beat at high speed until the sugar is completely melted, then beat at low speed
- 21Beat at high speed until the sugar is completely melted, then beat at low speed
- 22Take a portion of the beaten egg whites and mix well with the egg yolk batter
- 23Take a portion of the beaten egg whites and mix well with the egg yolk batter
- 24Take a portion of the beaten egg whites and mix well with the egg yolk batter
- 25Pour the above back into the egg white batter and mix well with a whisk
- 26Pour the above back into the egg white batter and mix well with a whisk
- 27Pour the above back into the egg white batter and mix well with a whisk
- 28Finish with a spatula to mix the egg white batter from the bottom of the bowl
- 29Finish with a spatula to mix the egg white batter from the bottom of the bowl
- 30Finish with a spatula to mix the egg white batter from the bottom of the bowl
- 31Pour onto oiled baking sheet
- 32Pour onto oiled baking sheet
- 33Pour onto oiled baking sheet
- 34Bake at 150 degrees Celsius for 30 minutes
- 35Bake at 150 degrees Celsius for 30 minutes
- 36Bake at 150 degrees Celsius for 30 minutes
- 37Remove from the oven and let cool on a wire rack
- 38Remove from the oven and let cool on a wire rack
- 39Remove from the oven and let cool on a wire rack
- 40Cover with parchment paper and turn over
- 41Cover with parchment paper and turn over
- 42Cover with parchment paper and turn over
- 43Peel off the baking paper
- 44Peel off the baking paper
- 45Peel off the baking paper
- 46Use a rolling pin to lift the edge of the parchment paper and press down
- 47Use a rolling pin to lift the edge of the parchment paper and press down
- 48Use a rolling pin to lift the edge of the parchment paper and press down
- 49Roll the cake up
- 50Roll the cake up
- 51Roll the cake up
- 52Use a scraper to tighten
- 53Use a scraper to tighten
- 54Use a scraper to tighten
- 55Refrigerate for 20 minutes to set
- 56Refrigerate for 20 minutes to set
- 57Refrigerate for 20 minutes to set
- 58Cut with a hot knife for a smooth surface
- 59Cut with a hot knife for a smooth surface
- 60Cut with a hot knife for a smooth surface
Ingredients
- 5 piece eggs
- 5 piece eggs
- 5 piece eggs
- 50 g milk
- 50 g milk
- 50 g milk
- 60 g milk
- 60 g milk
- 60 g milk
- 65 g cake flour
- 65 g cake flour
- 65 g cake flour
- 40 g corn oil
- 40 g corn oil
- 40 g corn oil
- 45 g granulated sugar
- 45 g granulated sugar
- 45 g granulated sugar
- 1 g salt
- 1 g salt
- 1 g salt
- 2 g salt
- 2 g salt
- 2 g salt
- 3 g lemon juice
- 3 g lemon juice
- 3 g lemon juice