Cherry cake roll

Overview

This is a cake roll I was learning to make. I forgot to read the teacher's order of operations. I was used to processing the egg yolks first and then beating the egg whites. I found that the order was wrong, so I temporarily modified the recipe. The original recipe did not have salad oil and milk. This recipe added 20g of salad oil and milk. It is also a blessing in disguise. I feel that the cake rolls turned out are very good. They are so easy to roll and the effect is definitely beyond my imagination.

Tags

• baking
• children
• old man
• cake
• afternoon tea
• cake roll
• cake flour
• egg
• salad oil
• white sugar
• cherry jam
• milk

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Egg white and yolk separation

   

3. 3 Beat the egg yolks, add 30g of sugar, and sift in the cake flour

   

4. 4 I found that I could almost knead it into a dough, so I temporarily added salad oil and milk to dilute it. It was my first time trying this recipe, but I didn’t dare to add more. I looked at the egg yolk paste and it was still a bit dry

   

5. 5 Add the remaining sugar to the egg whites in three batches and beat until stiff peaks

   

6. 6 Add one-third of the meringue into the egg yolk batter, mix evenly, then pour the egg yolk batter into the remaining meringue, and mix into a smooth cake batter

   

7. 7 Pour into a piping bag, place parchment paper on the baking tray, squeeze the cake batter into the baking tray and knock out any air bubbles

   

8. 8 Preheat the oven to 160 degrees, place the middle shelf, and bake for 12 minutes

   

9. 9 Leave to cool

   

10. 10 Turn the cake upside down on the parchment paper and tear off the parchment paper

    

11. 11 Brush with cherry jam

    

12. 12 When it is still warm, use a rolling pin to help roll the cake into a roll

    

13. 13 Wrap it in oil paper and refrigerate for half an hour to set

    

14. 14 OK!