Strawberry jam cake roll
Overview
Spring is the season when strawberries are on the market in large quantities. The homemade strawberry jam is rolled into the cake roll, which is sour, sweet, nutritious and delicious.
Tags
Ingredients
Steps
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Separate the egg whites and yolks, and put the egg whites into a water-free and oil-free basin
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Add 10 grams of sugar, oil, and water to the egg yolks and mix well (because there is no milk at home temporarily, so I use water instead)
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Sift the flour into the mixed egg yolk liquid, and mix well using the stirring and cutting method. Do not mix in circles to avoid gluten
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Finely mixed egg yolk paste
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Squeeze lemon juice into the egg whites
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Add 30 grams of sugar to the egg whites in three additions. Beat the egg whites with a whisk until coarse and add one-third of the sugar
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When beating until fine, add one third of the sugar
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Beat the egg whites until they have obvious lines, add the remaining sugar
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Beat until the electrical appliance has a small short tip and it's ready
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Add one-third of the egg whites to the egg yolk liquid, mix quickly, and use the same mixing method
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Pour the mixed egg batter into the remaining egg whites and mix well
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Pour the egg batter into a baking pan pre-lined with greaseproof paper, smooth it out and shake it a few times to release air bubbles
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Put the baking sheet into the preheated oven and heat it up and down to 170 degrees for 15 minutes. The surface will be slightly brown
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Place a piece of oil paper on the baking sheet
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Take out the baked cake and immediately turn it upside down on the baking paper
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Unmold when it is warm and remove the parchment paper
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Spread the homemade strawberry jam evenly on about three-quarters of the area
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Roll up the rolled cake with oil paper and refrigerate it for 1 hour to set
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Take out the shaped cake roll and cut into pieces
