Chiffon Cake Roll

1. Separate the egg yolk and egg white into two bowls

2. Add milk and corn oil to the egg yolk, mix well

3. Add low flour and mix well

4. Add sugar to the egg whites and beat them with an egg beater

5. Make it like this

6. Pour into the egg yolk basin and mix well

7. Stir fry like mixture

8. Pour into the baking tray and place oil absorbing paper on top

9. Bake for 15 minutes. Because the oven is different, everyone should control the timing themselves. Don't burn it on top and don't do anything else. Otherwise, there is a possibility of redoing it

10. After taking out and letting it cool, remove the original paper and place new paper on the other side to prepare the roll. Apply cream. I forgot to take a photo because it was left to cool for a long time. Roll it up after applying. Put it in the refrigerator.

11. Breakfast the next day, isn't it good