How to make blueberry raisin cake roll

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  1.Prepare the ingredients as shown below

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  2. Separate the egg white and egg yolk and place them separately.Soak raisins in warm water until soft, wipe off surface moisture and set aside.

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  3. Egg yolk batter: Mix orange juice and corn oil, add flour and corn starch Stir until there is no dry flour, add egg yolk and stir until smooth.

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  4. Beat the egg white: add a few drops of lemon juice (or white vinegar) to the egg white, use electric power Beat the eggs at low speed until the fish is foamy.Add the white sugar in 3 batches.Beat at medium-high speed for the first time until the volume doubles.Beat at medium-high speed for the second time until there are obvious lines.Beat at low speed for the third time until wet foam forms.It has a large curved groove shape, as shown below

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  5. Preheat the oven for 10 minutes.After the egg whites are beaten, add the egg yolk paste in 3 batches, and stir evenly, then add the next batch until evenly mixed.Add raisins and stir well.

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  6.Pour the cake batter into a baking tray lined with greaseproof paper.

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  7.Oven baking: After the oven is preheated, place the baking tray in the middle layer and heat up and down.Adjust to 180 degrees and bake for 25 minutes.

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  8. When the baking time is up, take it out immediately.

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  9.Invert the baking pan, gently tear off the oil paper on the surface of the cake, and let it dry for 5 minutes..

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  10. Cover the top of the cake with oil paper, turn it over gently and place it.Trim edges around cake.

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  11. Scoop an appropriate amount of blueberry jam into a small bowl, mix well, and then spread evenly on the cake surface.

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  12.Use a rolling pin to help roll up the cake with greaseproof paper and refrigerate for 20 minutes to set.

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  13. Let cool, take out, cut into desired sizes and serve on a plate.