Raisin rolls with hawthorn sauce

Overview

I have made a lot of hawthorn sauce, and the children are always thinking about it. I took a spare time to make this cake roll. I blended the raisins into the soft and sweet chiffon cake, which has a richer texture. I rolled it with the sweet and sour hawthorn sauce. It tastes very good. Perfect for afternoon tea or breakfast!

Tags

• baking
• cake flour
• corn oil
• egg
• hawthorn jam
• raisins
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 First separate the egg yolk proteins into two clean, water-free and oil-free containers.

   

2. 2 Add milk to egg yolks and stir evenly with a hand whisk.

   

3. 3 Add corn oil and stir evenly.

   

4. 4 Weigh the low-gluten flour, sift it into the egg yolk paste, and mix in an "N" shape until there are no particles.

   

5. 5 Add raisins and mix well. If the raisins are larger, you can chop them into smaller pieces before adding them.

   

6. 6 Add a few drops of white vinegar or lemon juice to the egg whites, add 10g of white sugar in three batches, and beat with an electric egg beater.

   

7. 7 At this time the oven is preheated in advance. Take 1/3 of the meringue and put it into the egg yolk batter, use a rubber spatula to quickly stir from bottom to top evenly.

   

8. 8 Then pour the mixed cake batter back into the remaining 2/3 of the meringue, and quickly stir from bottom to top again.

   

9. 9 Line a baking pan with parchment paper, pour the cake batter into the baking pan, and use a scraper to smooth the surface. Put it in the oven at 160 degrees and heat the middle layer up and down for 20 to 25 minutes.

   

10. 10 After baking, place the cake slices on the grill, remove the parchment paper while hot, and cool.

    

11. 11 Cut off the uneven edges and apply hawthorn sauce.

    

12. 12 With the help of oil paper, roll up the cake slices and cut into pieces.