Sea Salt Milk Foam Cake Roll (Made with French Chef Steaming and Baking Oven)

First, separate the eggs, placing the egg whites into a clean mixing bowl, which must be free of oil and water, and put the yolks into another bowl.

Mix the milk and corn oil together, and use a manual whisk to beat and stir until fully combined, mixing until there is no separation of oil and water.

Sift in the low-gluten flour, and use a manual whisk to mix the low-gluten flour until there is no dry flour left.

Pour the egg yolks into a bowl and use a manual whisk to mix them evenly until they become a flowing egg yolk batter.

Whip the egg whites until foamy, then add one-third of the granulated sugar and whip until slightly finer bubbles form.

Then add another one-third of the fine granulated sugar and whip until it forms a smooth foam.

Then add the remaining one-third of the fine sugar and cornstarch, and whip the egg whites at low speed until soft peaks form.

Take one-third of the beaten egg whites and add it to the egg yolk mixture. Use a spatula to fold it in with a cutting and folding motion from bottom to top until the batter is evenly combined and the egg whites are no longer visible.

Pour the batter that was just mixed back into the egg whites, mix the cake batter evenly, just mix until uniform. The mixed batter should be fluid.

Use a 28cm baking pan, first line it with oiled paper or parchment paper.

Then slowly pour the batter into the golden pan from a height of 20 centimeters above the table, spreading the batter evenly in the pan.

Preheat the Fashuai steam oven first. Set the steam oven to 150°C with both upper and lower heat, and preheat for 10 minutes. After preheating, put the cake batter into the steam oven and bake at 150°C with both upper and lower heat for 28 minutes.

When the time is up, take it out after baking, and shake it twice from a height of 20 centimeters to release the hot air inside.

Then immediately remove the cake slices from the golden tray, place them on a cooling rack, tear off the parchment underneath, cover the surface with a sheet of parchment, and let the cake cool completely before using.

Add granulated sugar to the light cream and whisk with an electric mixer at medium speed until it has very distinct texture lines.

After letting the cake slices cool, cut them into 4 strips and spread cream on each.

Roll the remaining two into cylindrical shapes.

Whip the light cream with 1 gram of sea salt and granulated sugar until it reaches about 60% whipped, with a slightly textured and fluid consistency.

Add the yogurt and mix evenly.

Then drizzle the cream over the surface of the cake roll, decorate with strawberries, blueberries, and mango, and finally sift some anti-caking powdered sugar on top.