Serves 1
Directions
- 1Separate egg whites and yolks
- 2Put egg whites in the freezer for 20 minutes
- 3Mix milk and corn oil until emulsified and white
- 4Sift in the cake flour and mix until there is no more dry flour
- 5Add the salt and egg yolks and mix well
- 6Add granulated sugar and lemon juice to the egg whites
- 7Beat at high speed until the sugar is completely melted, then beat at low speed
- 8Take a portion of the beaten egg whites and mix well with the egg yolk batter
- 9Pour the above back into the egg white batter and mix well with a whisk
- 10Finish with a spatula to mix the egg white batter from the bottom of the bowl
- 11Pour onto oiled baking sheet
- 12Bake at 150 degrees Celsius for 30 minutes
- 13Remove from the oven and let cool on a wire rack
- 14Cover with parchment paper and turn over
- 15Peel off the baking paper
- 16Use a rolling pin to lift the edge of the parchment paper and press down
- 17Roll the cake up
- 18Use a scraper to tighten
- 19Refrigerate for 20 minutes to set
- 20Cut with a hot knife for a smooth surface
Ingredients
- 5 piece eggs
- 50 g milk
- 60 g milk
- 65 g cake flour
- 40 g corn oil
- 45 g granulated sugar
- 1 g salt
- 2 g salt
- 3 g lemon juice
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