Blackcurrant cake roll

All materials

Separate the egg white and egg yolk in two water-free and oil-free basins

Add 10 grams of sugar, corn oil and milk to the egg yolks and stir

Sieve the flour through a sieve

Use a spatula to stir the vegetables up and down

Beat the egg whites until bubbles appear and add one-third of the sugar

Beat until smooth, then add one-third of the sugar

Beat until texture appears and add the last bit of sugar

When you lift up the egg beater and there is a small triangle on it, it means that the egg beater is in place

Scoop one-third of the egg white into the egg yolk and mix well

Pour the mixed egg yolks into the remaining egg whites, and mix evenly. Do not make circles

Line a baking pan with parchment paper, pour the cake batter into the baking pan, and shake it vigorously a few times to release the air bubbles

Soak the blackcurrants in hot water in advance and sprinkle with blackcurrants

Preheat the oven to 180 degrees for 10 minutes, and bake at 110 degrees for 30 minutes. The specific temperature depends on your personal oven

Place parchment paper under the finished cake and turn the cake upside down

Peel off the oil paper and use the oil paper underneath to slowly push it inward

Twist both sides like wrapping candy and place in the refrigerator for 15 minutes

Cut and arrange

Chiffon is soft, but this one has a really waxy feel and is super delicious

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