1Separate the yolk from the egg white, then add 30 grams of sugar into the yolk.
2Add low-gluten powder and tea powder into the yolk and stir it up again.
3Add 30 grams of sugar to the egg white
4Whisk the egg white with an electric mixer until froth.
5Add the egg white foam into the egg yolk tea mixture three times and stir it up and down with a soft blade.
6Pour the reconciled egg yolk and egg white liquid into the baking pan. The baking pan needs to touch some oil beforehand, then spread the oil paper flat in the baking pan. Finally, pour the reconciled cake liquid into the baking pan. The cake liquid must be stabilized and the bubbles float up (the oven needs to be preheated for 7 minutes, 160 C first).
7Place the baking tray in the middle, up and down 160 C for one or tow centimeters.
8Quickly separate the grease paper from the cake and pour it on a fresh-keeping film.
9Cover the cake with plastic wrap and cool it quickly with a wet towel.
10Spread the cream and the remaining sugar into foam paste.
11Spread light cream evenly on the cake
12Roll up the cake and put it in the refrigerator for 10 minutes.
