2. Send egg whites and add a few drops of white vinegar to start foaming and add sugar three times.
Grain state appears after the second addition.
The third time, I was sent to lift the bottom of the eggbeater and stand upright, but its tip was a little bent, which was a soft feeling.
3. Add the beaten egg whites into the batter three times, and do not stir hard, but stir up and down.
4. Then pour it into the mold (mine is a 28*28 gold plate). The picture was not taken with a scraper, and then it was scraped flat with a scraper. Tap a few times to shake out the big bubbles, and at the same time preheat the oven150 c for 30 minutes.
5. Take it out of the oven and put it on a shelf to cool 15 ~ 20 minutes. Tear off the oil paper on all sides, I think it is warm and curly.
6. Roll the cake roll: cover it with a piece of oily paper big enough, turn it over and remove the original oily paper, which is a little dry on both sides. Let's cut it off.
At this time, the cake is a little warm and not easy to crack. I put something in front of it to block it. I used a rolling pin, then pressed the edge of the cake with my fingers and walked forward with paper in my hand. Roll up at the beginning and follow naturally at the back.
7. You can add cream in this step, but I didn't add mine. You can make the rolled part from the beginning, let it face down, and set it better. Refrigerate it 15 ~ 20 minutes.