Blueberry Jam Cake Roll
Overview
Ever since my classmate gave me an electric egg beater, I have become obsessed with making all kinds of cakes, mostly chiffon cakes. Whenever I make a cake and give it to my mother to taste, my mother always says it is too soft and not chewy. Well, I am really convinced (⊙﹏⊙)b Since the cake is so soft, there is no reason not to try the cake roll. This is the first time I have made it, and it is quite successful. There is no trouble like cracking, O(∩_∩)O haha~
Tags
Ingredients
Steps
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Separate the egg whites and egg yolks, put the egg whites into a water-free and oil-free basin, and add a little white vinegar.
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Add the white sugar in three batches, beat the egg whites until 9 points, and the beaten egg whites have small curves.
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Place the egg yolks in another large bowl and add the milk, corn oil and vanilla extract.
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Stir the egg yolks evenly and sift in the flour.
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Stir gently to avoid lumps.
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Add one-third of the egg whites.
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Mix well.
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Pour the egg yolk paste into the remaining egg whites.
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Mix well.
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Prepare a baking pan (the size of my baking pan is a 28cm*28cm square baking pan), place a layer of oil paper underneath (I used a silicone mat), pour the egg yolk paste and smooth the surface.
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Preheat the oven to 170 degrees for 20 to 25 minutes, until the surface turns golden.
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Place the baked cake upside down on the grill to cool.
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Place a dab of blueberry jam on one side of the cake.
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With the help of a rolling pin, roll up the cake (do it while the cake is warm), roll it up, let it cool and then put it in the refrigerator for an hour to set.
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Take out the shaped cake.
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Cut into pieces~
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Sprinkle a layer of cocoa powder and some chopped almonds for decoration.
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It’s time to eat~
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O(∩_∩)O haha~
