Step 1

50 grams of milk and 50 grams of cooking oil are stirred together to form an emulsified state

Step 2

Stir well

Step 3

Sift in 60 g of low-gluten flour

Step 4

Stir well

Step 5

Add the five egg yolks and stir well

Step 6

Take a basin without water and oil, put five egg whites, add one drop or two of white vinegar and add sugar

Step 7

Put the sugar into the egg whites three times and beat it into a picture

Step 8

1/3 egg white is put into the egg yolk paste and cut and mixed evenly, then poured into the egg white in turn, and mixed evenly

Step 9

Preheat the oven 180 degrees in advance, ten minutes, pour into the model

Step 10

Shake twice, shake out bubbles, and smooth it

Step 11

Heat the oven at 150 degrees, bake for half an hour, don’t open it directly and simmer for ten minutes, then open it, buckle it out and put it on the grill to cool, take a bottle of whipped cream, put sugar, whip it and spread it on the cake blank, roll it into a Swiss roll and cut it