Blueberry Cake Roll

Overview

Today I’m making a cake roll, a snack that even a novice oven user can bake perfectly! I really like to eat cakes, especially cake rolls. They are soft and delicate and really melt in the mouth. On the first day of the short holiday, after baking at noon, two classmates came over to play at home (actually just to see if there was anything to eat...). They took it out and cut it. I only tasted one piece and the plate was empty. Although I didn't eat it, I felt more happy when I saw that my friend liked us, O(∩_∩)O~

Tags

• baking
• corn starch
• egg
• low gluten flour
• salad oil
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Separate the egg yolk and egg white. The egg white should be cut in a bowl without water or oil so that the egg yolk does not get stuck on it;

   

2. 2 Add 15g of white sugar to the egg yolks and beat evenly;

   

3. 3 Add milk and oil and beat evenly;

   

4. 4 Mix the flour and cornstarch, sift and add to the egg yolk paste;

   

5. 5 Mix well and set aside;

   

6. 6 After the egg whites are foamed, drop in white vinegar and 5g of white sugar, and continue to beat;

   

7. 7 Add the remaining sugar to the protein paste in two batches and beat until wet peaks form (lift the egg beater and a small drooping hook will appear);

   

8. 8 Take 1/3 of the egg white batter and add it to the egg yolk batter, mix well, then add the mixed egg yolk batter into the egg white batter bowl, mix well;

   

9. 9 Mix evenly and pour into a baking pan lined with greaseproof paper. Pump it a few times to release big bubbles;

   

10. 10 Preheat the oven to 175℃ for five minutes, 12min;

    

11. 11 After taking it out, turn it upside down and let it cool. While it's still hot, tear off the oil paper and cover it lightly;

    

12. 12 Turn it over and spread blueberry jam on the front, roll it up, wrap it in oil paper and put it in the refrigerator for about 45 minutes to set;

    

13. 13 After shaping, slice and enjoy!