Cherry cake roll

Overview

Because of the cherry's fault. Don't be greedy for anything. Too many cherries are picked in the spring and they become stale when frozen. Also wasting energy just making jam. I kept making snacks and fillings. Cake rolls are also made in the evening. I woke up early in the morning and took a quick photo of the finished product. In the end, only a cut piece was left for breakfast. Then pack it up and take it to the children directly. The kids said: The taste and appearance can compete with takeout. Haha. So happy to hear that. Indeed the texture of the cake is very delicate. The taste is very good, with the sweet and sour cherry sauce. You can eat until you have no friends:)

Tags

• baking
• children
• cake
• breakfast
• fast food
• cake flour
• egg
• salad oil
• sugar
• milk

Ingredients

Steps

1. 1 Put the milk, sugar, oil and egg yolk liquid together and stir evenly to form an egg yolk liquid

   

2. 2 Beat the egg whites in a container that is oil-free and water-free. During the beating process, add sugar twice to make the egg whites form big bubbles. The second time, the egg whites are slightly thicker. Add sugar and beat until there is a small tip on the egg beater, which is flat and not bent

   

3. 3 Add the beaten egg whites several times to the egg yolk liquid and turn it up and down until the color is even

   

4. 4 Grease a baking pan, pour in the mixed egg batter, and shake gently

   

5. 5 Preheat the oven to 180 degrees, put the baking sheet in and adjust the temperature to about 140 degrees for about 15 minutes

   

6. 6 Remove from the oven, flip it upside down, remove the parchment paper, cut off the four sides and score several equal portions with a shallow knife

   

7. 7 When the cake is cooled, spread it with cherry jam

   

8. 8 Roll it up and wrap it in new oil paper to set it up