Cream cake roll

1. Separate the egg yolk and egg white, and place them separately in oil-free and anhydrous containers. Add a few drops of lemon juice to the egg white, add 65 grams of sugar, and beat until wet and foamy.

Add 2.25g butter to 55ml of water and heat until the butter melts.

3. After cooling, add egg yolk and sieve in low gluten flour.

4. Stir the egg mixture evenly, the more evenly the better, until there is no dry powder.

5. Mix one-third of the protein cream and egg yolk mixture evenly.

6. Pour the mixed cake batter into the remaining protein cream and stir evenly.

7. Pour the mixed cake batter into a non stick baking tray (the baking tray is 28 * 28), gently shake it a few times, and then shake it vigorously a few more times to create large bubbles. Put it into the preheated middle layer of the oven, heat it up and down to 150 degrees Celsius for 40 minutes.

8. After baking, put on insulated gloves and take out the baking tray. Flip it back onto the grill, cool it down, and then demold it onto an oil paper.

9. Apply whipped cream, with a little extra in the middle and as thin as possible on both sides.

10. Use a rolling pin to roll up the cake, wrap it in oil paper, and refrigerate it for 30 minutes to set.

11. Remove and cut open for consumption.

12. Cake rolls can be rolled in both directions.

13. Finished product drawings.