Exclusive Bamboo Charcoal Swiss Roll

Add 4 egg yolks to 50 grams of corn oil and 100 grams of milk, and mix evenly.

Sift the cake flour and add 90 grams of cake flour.

Add 10 grams of bamboo charcoal powder and then stir until the batter is free of granules.

Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.

Next, let's whip the egg whites. First, use an electric mixer at medium-low speed to beat the egg whites. Gradually add granulated sugar or caster sugar in three parts as follows: Step 1: Beat until coarse bubbles form and the mixture becomes white and slightly foamy. Step 2: Continue beating until the mixture is fine and has some slight streaks. When lifting the mixer, the egg whites should form a large hook shape; at this point, the whipping is complete. Key point: Do not whip at high speed. Although it saves time, the egg whites will be rough and unstable, easily collapsing like water, which causes the cake batter to deflate when mixed and results in a coarse cake texture when baked. Meanwhile, preheat my Galanz oven to 180 degrees.

Take one-third of the meringue and add it to the egg yolk batter. Use a whisk to fold it from the bottom up until evenly combined. Do not stir in circles, to avoid deflating it and preventing it from rising during baking.

Take another one-third of the meringue and add it to the egg yolk mixture, stirring from the bottom up with a whisk. Avoid stirring in circles to prevent deflating the mixture, which would prevent it from rising when baked.

Finally, pour all the egg yolk mixture into the egg white mixture, and use a whisk to fold it from the bottom up until evenly combined, avoiding stirring in circles.

Line the baking tray with parchment paper and pour in the cake batter. Gently shake to release air bubbles in the batter. Place it in a Galanz 42-liter oven, bake at 160 degrees with both top and bottom heat for 25 minutes. Each oven brand and size is different, so the temperature and time settings may vary.

Cool and remove the cake paper.

Whip the Anchor light cream until it is very stiff.

Evenly spread a layer of light cream on the surface of the cake.

Then roll it up from one end and refrigerate for half an hour.

Take it out, remove both ends, cut it into pieces, and start eating.

Finished product.