How to make raisin cake roll

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  1.Separate the egg whites and egg yolks and put them in a water-free and oil-free container

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  2. Add 30 grams of sugar to the egg yolks and beat with a manual egg beater until the sugar melts

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  3.After finishing Pour in the milk and corn oil and stir evenly

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  4.Add sifted low-gluten flour

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  5.Use the stirring technique to mix into a delicate cake batter

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  6.Add an appropriate amount of raisins to the cake batter and continue to stir evenly and set aside

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  7. Beat the egg whites with an electric egg beater at low speed until fish-eye foam is formed, add one-third of the sugar

• 8.Continue to beat until thick, then add one-third of the sugar, and add two drops of white vinegar halfway
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  9.Add the remaining sugar and continue beating until dry peaks form.Lift the egg beater until it has an upright corner

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  10. Add one-third of the meringue to the cake batter and mix evenly

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  11.Add another portion and mix evenly each time before adding the rest (preheat the oven to 180 degrees at this time) p>

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  12. Line a baking sheet with greased paper and sprinkle evenly with raisins

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  13.Pour the evenly mixed cake batter into the baking pan and shake it a few times to release air bubbles

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  14.Put it into the preheated oven at 180 degrees and bake for 20 minutes

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  15.After baking, turn it upside down on the grill to cool

• 16.Cut a knife on the roll with oiled paper (this will make it easier to roll)