The cake is soft and delicate, and it's really sweet, and it's really sweet to the heart.

WHAT YOU NEED

Ingredients

Three eggs.
45 grams of protein with fine sugar
15 grams of egg yolk with fine sugar
70 grams of cake flour
35 grams of milk
30 grams of corn oil
1 gram of salt
250 ml of cream
40 grams of sweet cream with fine sugar

How TO MADE Cream and butter cake rolls

Steps 1 to 4

1. The cake is ready.

2. Milk corn oil mixed evenly

3. Add 15 grams of fine sugar and mix evenly

4. Protein and egg yolk separated in advance; add egg yolk and stir evenly

Steps 5 to 8

5. Screening the cake powder

6. Mix evenly, without flour particles, as a backup

7. The protein is placed in a water-free, oil-free egg-making bowl, and the electric egg-making machine releases tiny bubbles, which are placed in 15 grams of fine sugar, and continue to be sent at high speed.

8. When it's white, add 15 grams of fine sugar and continue at high speed.

Steps 9 to 12

9. Add the remaining 15 grams of refined sugar when visible patterns appear

10. When lifted, the protein is pointed but slightly curved, i.e. close to hard foam.

11. Take one-third of the protein and put it in the egg yolk and stir gently up and down evenly.

12. Add one-third of the protein to the egg yolk paste, stir evenly, pour back into the protein paste bowl, and continue to stir evenly to form a smooth, delicate cake paste.

Steps 13 to 16

13. The cake paste is poured into a baking tray covered with oil paper, the surface is flattened with a scraper, and the air bubbles are created by lightly shaking it twice.

14. In a preheated oven, medium layer, 180 degrees, heat up and down, about 15 minutes, surface golden yellow

15. After cooking, remove from the pan and place on a drying rack, covering the surface with a clean oil paper

16. After 5 minutes, flip the cake over and remove the oil paper from the bottom to cover the surface of the cake.

Steps 17 to 20

17. Light cream, white sugar ready.

18. In the bowl, let's go.

19. Spread the cream evenly over the cake.

20. After rolling, wrap the oil paper and refrigerate for 40 minutes.

Steps 21 to 24

21. Cut for eating

Handy cooking tips

　　1. the cake rolls should be covered with oil paper, to prevent the water from evaporating too quickly and breaking; 2. the protein should not be distributed to 10, but only to 9; 3. the cake slices should be distributed at the same time as the hand temperature, and the cream should be applied to the cake slices, so that it is easier to roll; 4. do not use a doughnut stick or a knife to make small marks, you can roll the perfect cake roll a few more times; 5. you must have a good knife, I cut it with a nine-hole sushi knife, or it does not look neat; 6.