Walnut kernel cake roll

1. Separate the protein and egg yolk, beat the protein until it foams wet, and then disperse the egg yolk.

2. Add 60 grams of oil, sugar, and milk to the beaten egg yolk and stir well.

3. Sieve in low gluten powder and stir evenly.

4. Mix well with the beaten protein and stir evenly.

5. Lay tin foil on the baking tray, pour in the mixed cake batter, and spread it out.

6. Place it in a preheated oven at 180 degrees Celsius and heat up and down for about 15 minutes. After taking it out, open it and let it cool on the grill covered with tin foil.

7. Beat the cream until feathered and add 20 grams of sugar.

8. Put the peeled walnuts in a food bag and use a rolling pin to crush them, but do not crush them too much.

9. Mix the crushed walnuts with whipped light cream.

10. Apply it to the cooled cake preform.

11. Roll up with tin foil and refrigerate for half an hour for molding.

12. Cut open and install the plate.