Italian cream cake rolls

WHAT YOU NEED

Ingredients

Eggs 160 grams
60 grams of sugar
35 grams of milk
35 grams of sesame oil
Low flour 60 grams
100 grams of butter
40 g of white sugar
40 grams of protein
12 grams of water
Half a lemon

How TO MADE Italian cream cake rolls

Steps 1 to 4

1. The body of the cake, the protein, and the egg yolk are mixed evenly, then poured into a pan with oil paper, and baked in the oven at 165 degrees for 20 minutes.

2. After baking, refrigerate for use.

3. Butter softening reserve

4. Below is the cream.

Steps 5 to 8

5. First use a small pot to boil 20 g of sugar and water to 121 degrees, do this while moistening the protein with 20 g of sugar, then immediately pour into 121 degrees of sugar water, stir the protein at high speed, reach the temperature of the pan to normal temperature, add softened butter, continue to stir, until the cream is fine, finally squeeze the lemon water into the stirred cream and continue to stir until absorbed

6. The whipped cream is applied to the cake and pressed into a cake roll with a noodle stick.

7. It's a good shape.

8. You can cut it right away, but it's better to put it in the fridge and wait for the cake to form.

9. Finished product