Exclusive Yellow Peach Jam Cake Roll

Separate the egg yolks and egg whites. The bowl for the egg whites should be free of oil and water. Put the egg yolks together with the sugar and rice bran oil.

Mix the egg yolks, white sugar, and rice bran oil until emulsified.

Pour in the milk.

Stir evenly.

Sift in the low-gluten flour.

Use a whisk to stir the egg yolk mixture into a fluid consistency with irregular motions.

Add a few drops of white vinegar to the egg whites, and start whipping with an electric mixer on low speed until small fish-eye bubbles appear. Then add one-third of the granulated sugar into the container, increase the mixer to medium-high speed, and move it in circles inside the mixing bowl, making sure not to ignore the sides of the container. When the bubbles in the egg whites become finer, pour in another third of the sugar. Continue to whip on high speed until the egg whites show slight streaks, then add the final third of the sugar. Continue whipping until soft peaks form, turn off the mixer, and lift the beaters to form a large hooked peak, as shown in the picture.

Take one-third of the egg white foam and put it into the egg yolk batter.

Mix using an irregular method.

Fold back into the meringue and mix with an irregular motion.

Pour it into a square pan lined with oiled paper, smooth it as much as possible, and tap a few times to remove large air bubbles.

Place in the preheated oven, top heat 140°C, bottom heat 150°C, for 25 minutes.

The baked cake is out of the oven.

Invert onto the rack, tear off the parchment paper, and then place it over the cake.

Flip the cake while it's warm and spread yellow peach jam on it.

Roll it up with a rolling pin and refrigerate to set for one hour.

Cut into small pieces.