Peanut Sesame Cake Roll

Flavor: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Moderate.

Detailed Steps for Making Peanut Sesame Cake Roll

Separate egg whites and yolks. Beat egg yolks, milk, and corn oil until well mixed, sift in low-gluten flour to make egg yolk batter, set aside.

Use an electric mixer to beat egg whites, add lemon juice, gradually add granulated sugar in 3 portions, beat until stiff peaks form, i.e., the peaks of the egg whites on the mixer are long and slightly bend, forming soft peaks in the bowl.

Combine 1/3 of the egg whites with the egg yolk batter, fold gently with a rubber spatula until well mixed.

Pour the mixed batter into the remaining 2/3 of the egg white mixture, fold gently until the egg white and egg yolk batters are fully combined.

Take a 10-inch square baking pan, line the bottom with parchment paper, pour the cake batter into the pan, smooth the batter with a spatula, tap the pan on the counter a few times to remove large air bubbles. Preheat the oven to 130 degrees Celsius, bake on the middle rack with both top and bottom heat for 25 minutes (exact time and temperature may vary depending on your oven).

Remove the baking pan from the oven, lift the cake out of the pan by holding the parchment paper on both sides, place the cake on a cooling rack, carefully peel off the parchment paper from the sides, place another piece of parchment paper on another cooling rack, invert the cake onto the new parchment paper, and peel off the original parchment paper.

Use a knife to make 3-4 shallow cuts at the starting point of the cake roll, this helps prevent the center from cracking when rolling. Spread the peanut sesame filling evenly on the surface of the cake.

Roll up the cake with the parchment paper using a rolling pin, let it set for 10 minutes.

The cake roll is now set and ready.

Slice and enjoy.