Coffee ice cream cake roll

1. Separate egg white and egg yolk.

2. Melt butter over water and mix with water for later use.

3. Add 3 drops of white vinegar to the egg whites, then add sugar in 3 portions and beat until firm and frothy. (Protein cream with small pointed corners)

4. Pour in the egg yolk and stir evenly in 1st gear.

5. Sift in low gluten flour and stir until no dry flour is visible.

6. Use a small spoon to scoop out 2 spoons of batter and mix well in a butter bowl. Preheat the oven and heat it up and down to 180 degrees.

7. Pour the mixed batter back into the large bowl and stir evenly.

8. Place oiled paper on the baking tray, pour in the cake batter, and smooth the surface. Put it into the preheated oven, in the middle layer, and bake for about 20 minutes.

9. First, pour the baked cake onto another piece of oiled paper, tear off the oiled paper while it is still hot, then flip the cake upside down and place it on the grill to cool.

10. Let the coffee ice cream melt at room temperature until it's easy to scoop.

11. Place the back of the cake facing up and evenly spread ice cream on it.

12. Slowly use oil paper to help roll up the cake.

13. Wrap another layer of tin foil and freeze in the refrigerator for at least 3 hours before slicing.