Homemade sponge cake roll

Preparation of ingredients:

5 eggs, 50g of corn oil, 50g of milk, 50g of low-gluten flour, 20g of sugar, appropriate amount of floss and salad, and appropriate amount of lemon juice.

Detailed steps:

1. Corn oil and milk are mixed and fully stirred until emulsified.

2. Sift in the low-gluten flour and mix well with an egg beater until there are no particles.

3. Mix the separated egg yolk into the batter and stir evenly with the Z-shaped technique.

4. Pour the white sugar into the egg white, drop a few drops of lemon juice, and after the texture appears at high speed, turn to medium and low speed to make a small sharp corner.

5. Take one third of the meringue and mix it into the batter, and stir well.

6. Pour it back into the remaining meringue and continue to stir evenly.

7.28*28 Cover the baking tray with tarpaulin, pour it in and smooth it.

8. Sprinkle appropriate amount of meat floss and bake in the oven 145 degrees for 30 minutes.

9. Let it cool a little, turn it over, spread it with salad sauce, spread it with full floss, roll it up and cut it into pieces.