Ingredients
250 g eggs, cake flour, and Hami melon jam.
Seasonings
150 g white sugar, 25 g vegetable oil, 15 g cake emulsifier, 15 g milk, and a pinch of shredded coconut.
Steps
1. Crack the eggs into a mixer, add white sugar and cake emulsifier, and beat until the sugar dissolves. Then add sifted cake flour and beat on high speed until fluffy. Slowly pour in milk and vegetable oil, mixing into a smooth cake batter.
2. Pour the cake batter into a baking sheet, spread it evenly, then bake at 170°C (340°F) for about 10 minutes until done. Remove from the oven and let cool to form the cake base.
3. Spread Hami melon jam on one side of the cake base, roll it into a cake roll, spread Hami melon jam on the surface, and sprinkle with a little shredded coconut to finish.