Angel Cake Roll Recipe

Whisk five egg whites into a clean, dry container and set aside.

Combine milk, corn oil, cake flour, milk powder, and vanilla extract in a bowl and mix well with an electric mixer.

First, beat the egg whites until large bubbles form.

Add all the granulated sugar and beat until it reaches the consistency shown in the picture.

Pour the mixed milk mixture into the meringue.

Mix well, do not overmix.

Pour the cake batter into a 28-inch baking pan lined with parchment paper from a height.

Smooth the surface, then drop it twice from a distance of 15 centimeters to release large air bubbles.

Preheat oven to 150°C (300°F) with both top and bottom heat. Bake on the middle rack for 34-36 minutes. ♥ Adjust time and temperature according to your oven!

After the cake roll comes out of the oven, drop the baking pan twice from a height of 15 cm to release the hot air. Then, unmold the cake roll and peel off the parchment paper.

Cover the surface of the cake roll with parchment paper and let it cool to room temperature.

Add the granulated sugar to the heavy cream and whip until stiff peaks form as shown in the picture. ♥ Refrigerate the heavy cream for at least 24 hours. Chill the whisk and container beforehand. The room temperature should be low when whipping the cream; place an ice pack under the container while whipping. ♥ Use an electric mixer to whip the cream at low speed with only one attachment throughout.

Spread a layer of cream on the cake slice

Pipe a cylindrical thick layer of cream onto one end of the cake slice.

Spread it evenly slightly

Lift one end of the cake roll and press down on the cylindrical cream part.

Lift it up again and roll it up completely forward.

Tighten the rolled cake roll with a scraper

Place in a setting container and refrigerate to set.

Cut the shaped cake roll into equal portions