Grape cake roll Recipe

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  1.Soak the raisins in warm water until soft.Dry moisture

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  2.Use kitchen paper to wipe off the excess water on the raisins and set aside

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  3.Use a separator to separate the egg white and egg yolk

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  4.The egg white container should be slightly larger

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  5.Pour mango juice and a little corn oil into the bowl, beat with a manual egg beater until no oil is visible

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  6. Add the sifted flour to the stirred mango juice in several batches and mix well, then pour in the beaten egg yolk and mix again.Just make it into a paste, don’t stir too much

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  7. Add two drops of white vinegar to the egg whites and use an electric When the mixer stirs until there are big fish-eye foams, add one-third of the white sugar.The white sugar should be added in three times, and then continue mixing on medium speed

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  8. When it starts to form small bubbles, add one-third of the white sugar and continue to stir.When it becomes slightly sticky, add the remaining one-third of the white sugar until it is whipped.So far

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  9. Pour the beaten egg white into the batter in three batches.Do not stir, but stir up and down.

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  10. Stir evenly

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  11.Pour in the soaked raisins and mix again

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  12.Line a baking pan with tin foil, pour the batter into the pan, make the thickness even, and shake out the foam

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  13.Put it into the preheated oven and set the upper and lower heat to 165 degrees for about 20 to 25 minutes

• 14.Take out the baked cake and remove the tin foil
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  15.You can apply a layer of salad dressing or jam on it, then roll it up, let it cool and cut it

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  16.Finished product

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  17.One more picture

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  18.Continue

• 19.The last one is ready to start