How to make strawberry jam cake roll

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  1.Weigh the ingredients and separate the whites and yolks of 3 eggs.Crack a whole egg into the yolk bowl.

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  2.First beat the egg whites, add a few drops of white vinegar, and then use an electric egg beater to beat the egg whites Beat until there are fish-eye bubbles and add 1/3 of the sugar.

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  3. When the egg whites are creamy, add 1/3 of the sugar and continue to beat.

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  4. When the meringue has lines that do not disappear easily, add the remaining white sugar.

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  5. When the egg whites are beaten until there are small upright tips on the egg beater, it is beaten.alright.

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  6.After the egg yolks are stirred, add vegetable oil and continue to stir evenly.

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  7. Then sift the low powder into the egg yolk liquid and continue stirring until there are no particles.

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  8.Put 1/3 of the meringue into the egg yolk paste, and then use a stir-fry Stir the mixture without making circles.Do this three times

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  9. Stir the egg yolk paste until it is particle-free and smooth.

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  10. Preheat the oven to 170 degrees and pour the egg yolk batter into a baking tray lined with greaseproof paper.Inside, use a spatula to flatten it slightly.

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  11. Bake for 20 minutes.When it is almost done, insert a toothpick and try to pull it out.If there is no egg batter on top, it is baked.After baking, immediately invert the baking pan onto the baking mesh, then remove the parchment paper after unmoulding and let cool.

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  12. After the cake roll has cooled, cut a long end and press it at 45 degrees Cut the corner diagonally down one side.

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  13. Then spread it with strawberry jam.Place the rolling pin under the oil paper and roll it back with the oil paper so that the cake can be rolled forward

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  14.The cut off scraps can be coated with some strawberry jam and rolled into a cake roll.Waste utilization.

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  15. Cut the cake roll into equal-sized segments.Done!