Eggs: 5
Cake flour: 50g
Corn oil: 45g
Pistachio paste: 30g
Milk: 40g (45g for convection oven)
Lemon Juice 3g
White Sugar 50g
Separate egg yolks and egg whites.
Pour corn oil into a bowl, add pistachio paste, and stir until evenly combined.
Add milk and emulsify thoroughly.
Emulsified liquid.
Add cake flour and stir until evenly combined.
Evenly mixed state.
Add egg yolks and stir until evenly combined.
Add lemon juice and white sugar to the egg whites.
Whip until a large hook shape forms.
Fold one-third of the meringue into the egg yolk batter until evenly combined.
The batter after folding until evenly combined.
Pour it back into the remaining meringue and fold until evenly combined.
Begin folding.
The finished cake batter after folding.
Pour into a baking pan and tap to release air bubbles.
Bake in an oven with top and bottom heat at 150°C for 30 minutes (preheat a convection oven at 140°C, then bake at 135°C for 30 minutes after placing inside).
Tap the pan upon removal from the oven (please ignore the small hole in the corner; the handle of the bread knife was poked into it 😄).
Cool on a wire rack to cool completely.
Rolled cake roll. Cut into slices. Fine texture and smooth mouthfeel.
