Cream Cake Roll

Separate the egg whites from the yolks.

Mix the egg yolks with granulated sugar, salt, water, and vegetable oil evenly.

Sift in the low-gluten flour.

Use a manual egg beater to stir in a figure-eight motion until well combined.

Beat the egg whites with lemon juice on medium speed with an electric mixer until they form small bubbles. Add one-third of the granulated sugar.

After the bubbles become finer, add one-third of the granulated sugar and continue whipping. Once it reaches soft peaks, add the remaining granulated sugar.

Whip until stiff peaks form.

Take one-third of the meringue and mix it evenly into the egg yolk batter.

Fold back into the remaining meringue.

Mix well.

Pour into a clean chiffon cake mold, gently tap a few times to release large air bubbles.

Place it in an oven preheated to 140 degrees and bake for about 60 minutes. After baking, immediately tap the mold a few times and invert it to cool.

Wait until it has completely cooled before unmolding, otherwise the cake will definitely shrink.