Exclusive Cream Swiss Roll

Add 4 egg yolks to 50 grams of corn oil and 60 grams of milk, and mix evenly.

Sift the cake flour, then pour it into the egg yolk mixture.

Then stir until the batter is smooth and free of lumps, and set aside.

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 40 grams of egg yolk batter, add 100 grams of egg white batter and 10 grams of bamboo charcoal powder, and mix evenly. Line the baking tray with cake paper, then pour the mixed batter into a piping bag and then pipe it irregularly into the baking tray.

Put it in the oven, bake at 180 degrees with both top and bottom heat for 10 minutes. Take it out; if the batter does not leak at all, it means it is baked.

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 pan with parchment paper and pour in the cake batter. Gently shake to release the air bubbles in the batter.

For the Galanz 42-liter oven, set both upper and lower heat to 160 degrees and bake for 25 minutes. Since every household's oven brand and size are different, the set temperature and time may vary.

Cool the cake.

Lay a piece of cake paper on the surface.

Spread a layer of light cream evenly.

Roll it up and refrigerate for 1 hour.

Remove both ends and cut off.

Remove both ends and cut off.

Finished product.

Eat chilled.