Visual, Taste, and Fresh - Kumquat Cake Roll

1. Cut the kumquat in half and remove the pulp.

2. Remove the pulp from the kumquat and chop it into small pieces.

3. Beat the egg whites and pour in fine sugar in three portions. When lifting the egg beater, the egg whites can pull out an upright pointed corner, which can be bent on top. Put the beaten protein in the refrigerator and refrigerate it

4. Add 5 egg yolks to 30 grams of fine sugar and break them up. Add 40 grams of milk and 40 grams of salad oil in sequence, stir well. Add the sifted flour and gently stir with a rubber scraper until evenly mixed. Do not over mix to prevent the flour from glutening.

5. Add crushed kumquats and stir well.

6. Pour 1/3 of the protein into the egg yolk batter. Gently stir with a rubber scraper. After stirring evenly, pour all the egg yolk batter into a bowl filled with protein and stir evenly until the protein and egg yolk batter are fully mixed. Be careful to mix up and down, do not draw circles to avoid protein defoaming.

7. Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it vigorously on the table twice to remove the atmospheric bubbles inside.

8. Place it in a preheated oven at 160 degrees Celsius for about 20 minutes

9. Mix light milk with fine sugar.

10. Spread beaten cream on the cooled cake slices, roll them up, and refrigerate them for slicing before consumption.