How to make strawberry jam cake roll

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  1.Prepare the required materials

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  2.Separation of egg yolk and egg white

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  3. Beat the egg yolks, add corn oil and water in turn, and beat quickly with an egg beater until the water and oil are fully integrated.

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  4.Sift in the cake flour

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  5. Sift the flour and add it to the egg yolk basin, stir evenly with a rubber spatula until there are no obvious particles

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  6.Put a few drops of white vinegar into the egg white basin

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  7.Add fine sugar in three batches and beat evenly with an electric whisk

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  8. Beat the egg whites until you lift the whisk and the egg whites can form a small upright angle without falling down.Do not continue beating

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  9.Use a rubber spatula to take one-third of the egg whites and add it to the egg yolk basin, stir evenly

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  10.Pour the mixed batter back into the protein bowl and continue to mix evenly

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  11.The mixed batter has a slight gloss, is uniform overall and has no protein

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  12. Line a baking sheet with oiled paper, then pour in the cake batter, shake it a few times to knock out the big air bubbles

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  13. Preheat the oven, place it in the middle shelf of the oven at 180°C and bake for 20 minutes with up and down heat

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  14.Put the baked cake upside down on the baking grid, tear off the oil paper at the bottom, and let it cool

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  15. While the cake is still warm, spread a layer of strawberry jam on the cake and cut off the four corners

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  16. Roll up the cake with the help of a rolling pin, then wrap it in oil paper and put it in the refrigerator for half an hour Left and right

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  17.Finished product picture

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  18.How it looks when cut