Egg Yolk: 4 pieces
Cake Flour: 70 grams
Baking Powder
1g 1. Separate the egg white and yolk. Ensure the bowl is free of oil and water. 2. Add powdered sugar to the egg yolk and mix until smooth. 3. Add milk. 4. Add oil and mix until well combined. 5. Sift cake flour and baking powder into the egg yolk mixture. 6. Press the sifted flour with a rubber spatula and quickly mix into an egg yolk batter. During mixing, use a pressing or cross-cutting motion; avoid circular stirring to prevent gluten formation. 7. Add a pinch of salt to the egg white. Ensure the bowl is completely free of oil and water. 8. Use a Qihe egg beater at low speed to beat briefly until large bubbles form. 9. Add powdered sugar in two additions.10. Continue whipping the egg whites using a Qihe mixer. Gradually increase the speed as the egg whites turn white and increase in volume.
11. Whip until reaching the ‘soft peak’ stage, where the peaks are soft and curl over. 12. Transfer half of the whipped egg whites into the egg yolk batter. 13. Mix gently and evenly. Pay attention to the technique: use a rubber spatula to fold the batter by lifting from the bottom and turning it over, or use a cross-cutting motion. Avoid stirring in a circular motion. 14. Pour the mixed half of the cake batter into the remaining half of the whipped egg whites. 15. Mix using the same technique as before. Work quickly to prevent the batter from deflating. 16. Ensure the cake batter is thoroughly and evenly mixed. 17. Pour the cake batter into a baking pan lined with parchment paper. Lift the pan a few centimeters and gently drop it to release air bubbles from the batter. Place it in the preheated oven and bake at 160°C (middle rack) for 25 minutes. Do not open the oven door during baking. 18. Once baked, invert the cake onto a cooling rack. Remove the parchment paper while the cake is still warm.19. When the cake base is warm and cool, turn it over, and evenly spread jam on the side with the cooling rack marks.
20. Trim off the excess edges from both sides, roll it up with parchment paper, secure it, refrigerate for 1 hour, then take it out. 21. Evenly spread jam on the surface of the cake roll, then cut it into 2-3 cm thick slices. 22. Evenly coat each surface with desiccated coconut.
