Floating Cloud Swiss Roll, sweet cream, soft cake, one bite of satisfaction.

6 eggs (about 50 grams each), separate the egg whites and yolks and set aside, freeze the egg whites for 10 minutes and set aside. Then sift together 70 grams of low-gluten flour and 10 grams of cornstarch to remove large particles.

Heat 50 grams of vegetable oil until it shimmers, with the temperature around 70°C, then add it to the flour and stir until smooth and free of lumps.

Add 60 grams of milk and continue to stir evenly.

Add 6 egg yolks.

Stir until silky smooth and free of lumps.

Take out 6 frozen egg whites, add 5 grams of lemon juice, and whip them slightly first.

Beat until large fish-eye bubbles appear.

50 grams of white sugar, added in three parts while whipping—add it during the coarse, medium, and fine foam stages.

Beat until lifting the beater forms small elastic peaks.

Take 1/3 of the egg white mixture and add it to the egg yolk mixture, then fold until well combined.

Then pour it all back into the egg white mixture.

Continue folding and mixing evenly.

Pour the batter into the mold from a height.

Shake the baking pan to let the batter spread evenly on its own. Then tap the pan twice to remove large air bubbles.

Preheat the oven to 160℃, and bake for 25-30 minutes (Note: The surface needs to be baked to a golden yellow color. The baking time and temperature should be slightly adjusted according to your oven's characteristics).

During baking, if large bubbles form, it may be caused by not mixing evenly, or by uneven heating due to high bottom heat. You can poke a small vent with a chopstick in the bulging area, and it will slowly flatten naturally.

After baking, tap it twice to release the heat inside the cake, then let it cool completely for later use.

Let it cool slightly, cover with a sheet of parchment paper, then turn it over and remove the parchment paper.

Then cut off the uneven edges.

Cut a 45° angle at the closing end, so it will roll up more smoothly.

Take 200 grams of cream and 20 grams of fine sugar, and whip until it reaches a relatively firm consistency.

First, evenly spread a layer of cream.

Then pile the remaining cream at the place where you started rolling, this makes it easier to roll.

Prepare a rolling pin, roll up the parchment paper, and slowly push it forward, using your hand to help shape it into a circle.

After rolling it up, use a scraper to tighten it again, then place it in the refrigerator to set for 1 hour. Finally, take out the set cake and cut it into small pieces.

Floating Cloud Swiss Roll, completed O(∩_∩)O

Sweet cream, melts in your mouth, soft cake, satisfying in every bite.

The texture when eaten is very light and fluffy.