Beautiful and delicious cake roll

Overview

It’s beautiful and delicious. It’s very comfortable and comfortable to have one during your leisure time~

Use A4 white paper to draw your favorite pattern and cover it with baking paper. (Picture 1) 2. Use the chiffon cake method on page P to make cake roll batter. Just beat the egg whites until they are wet and foamy. The other steps are the same.
Divide some batter, adjust the colors separately, and put into a round mouth piping bag. (Figure 2)
Draw a pattern on oil paper and refrigerate until slightly hardened, then take it out and place it on a baking sheet. (Figure 3)
Pour the remaining plain batter into the baking pan, shake it a few times and smooth the surface. (Picture 4) 6. Preheat the oven to 180° for 19 minutes on the middle rack.
Immediately after taking it out of the oven, place it upside down on the baking grid, tear off the oil paper while it is hot, cover it, and let it dry until it is warm to your hands. (Picture 5) 8. Beat 200g of light cream and 20g of fine sugar.
Turn the cake over and spread the whipped cream on top, as shown in the picture. Lift the parchment paper and gently roll up the cake. (Figure 6)
Tighten both ends of the parchment paper and refrigerate for about 30 minutes until finalized. (Figure 7)