Roll cake｜Qiong Cooking's recipe transcript

Put milk and oil in a bowl and mix with a whipper.
Sift the cake flour into the bowl and mix with a whipper.
Crack the eggs and add the yolks to the bowl and mix.
Put the egg whites in another container.

Add lemon juice to the egg whites in a separate container from step 1.
Mix with a whisk (medium to high speed).
Add the sugar (for the dough) in 1/3 of the container and mix with a whisk.

Add 1/3 of the meringue from 2 to the dough from 1 and mix.
Add the remaining meringue and mix.

Pour the batter from step 3 into a cake mold lined with a grease sheet.
Spread the dough out into a cake tin so that it is evenly distributed.
Bake in the oven at 160°C for about 30 minutes.
Remove the dough from the cake mold, cover with parchment paper, and cool at room temperature.

Add sugar (for cream) and whipped cream to the container.
Mix with a whisk.

Remove the grease sheet from the baked dough of 4.
Cut the edges of the dough at 45 degrees.
Spread the cream on the dough.
Use a rolling pin to roll the batter onto the parchment paper so that it covers the cream.
Shape and chill in the refrigerator for 1 hour.

Remove the parchment paper.
Cut into bite-sized pieces with a knife.
Place it on a plate and it's done.