Recipe for raisin cream cake roll

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  1.Put the egg whites and egg yolks into two water-free and oil-free bowls respectively In the container

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  2. Beat the egg whites at low setting until foamy and add the first About 10 grams of white sugar (add the sugar in the egg whites three times)

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  3.The egg beater is again Turn on the medium setting and beat until fluffy and fine bubbles.Add about 10 grams of sugar for the second time

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  4. Turn the egg beater to high speed again and beat until fluffy.When texture appears, add about 10 grams of sugar for the last time

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  5.Continue to beat until you lift the whisk and the egg whites do not fall and appear sharp corners

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  6.Pour the remaining white sugar into the egg yolks, beat with a whisk at low speed until melted, then add milk and corn oil and stir evenly

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  7.Sift in the low-gluten flour and mix evenly (preheat the oven to 160 degrees at the same time)

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  8.Add one-third of the egg whites and stir evenly

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  9.Add the remaining egg whites and continue to mix well

• 10. Cover the baking pan with oil paper and brush with a layer of oil

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  11.Pour the mixed cake batter into the baking pan and smooth it out

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  12.Put it into the bottom layer of the preheated oven at 160 degrees and bake for 20 minutes

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  13.Take Cover with a layer of parchment paper, then cover the baking mesh with it, turn it over, remove the baking sheet, and let cool

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  14.Add sugar to the whipping cream, beat with a low speed mixer until melted

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  15. Whip the cream to a hard and fluffy state

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  16. Cool down Remove the grease from the good cake, spread with light cream, and sprinkle with raisins

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  17. Use a rolling pin to hold up one end of the oil paper, roll it inward, and roll the oil paper in the opposite direction with the rolling pin