Cake Roll Covered With Baked Almond Slices
Vegetable oil 40g
Cake flour 50g
Lemon juice a few drops
In a bowl, mix vegetable oil and milk, sift in cake flour, salt, five egg yolks, and mix well. In another bowl, beat egg white with lemon juice, use a hand mixer; beat while add in sugar in three times until it forms soft peaks. Mix egg white and batter, pour into the baking pan. (use a parchment paper or an non-stick baking mat). Preheat the oven to 160℃(320℉), bake for 28 minutes.
Heavy cream (room temperature) 180g
In a bowl, use a hand mixer, beat butter, sugar and salt until smooth. Add in heavy cream gradually in three times, beat until thicken.
Almond Slices 50g
Spread the almond slices over the baking pan. Preheat the oven to 150℃(302℉), bake for 10 minutes.
Cool the cake on the cooling rack. Cover it with cream, use a rolling pin to roll it into a cake roll. Use an icing spatula to cover the cake roll with cream. Put the baked almond slices on the cake roll to cover it. And it is ready to serve.