-
1
Separate egg white and yolk. -
2
Add milk and corn oil into the egg yolk basin. -
3
Stir until completely combined. -
4
Add cake mix. -
5
Stir into a very fine paste. -
6
Add lemon juice to egg whites. -
7
Beat it into meringue until the egg whites are pulled out into small hook shapes. -
8
Scoop out 1/3 of the egg whites and put it into the egg yolk paste. -
9
Stir evenly. -
10
Fold the egg yolk paste into the egg whites. -
11
Continue to stir evenly. -
12
Prepare 28 square cake pans. -
13
Pour in cake batter. -
14
Bake in the oven at 160 degrees for 25 minutes. -
15
After the surface is evenly colored, cover the surface with tin foil. -
16
The time is up and it’s out. -
17
Cut off the upper and lower corners. -
18
Use basketberry jam as filling. -
19
Apply to the surface of the cake. 
20
Roll up from the bottom.-
21
After rolling, place it in the refrigerator for 1 hour. -
22
Take out and cut into pieces. -
23
Finished product. The sun is warm and the breeze is not dry, let’s enjoy a wonderful afternoon tea!
Tips
Cake mix contains sugar, so no sugar is added.