How to make blueberry and coconut cake rolls

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  1. Prepare all ingredients and weigh the powder.Prepare eggs, jam, shredded coconut, and yogurt

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  2.The eggs are separated leaving the yolk Place in a clean basin

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  3.Use a manual egg beater to beat the egg yolks and pour into the original yogurt

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  4. Beat well and add low-gluten flour, stir evenly with a spatula and set aside

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  5.Put the egg whites into a clean basin and add three drops of lemon juice to remove the egg smell

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  6.Use an electric whisk to beat until there are big bubbles, add sugar one at a time

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  7. Beat until there are lines and the egg can be pulled up to have sharp corners without dripping.

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  8. Then add 1/3 of the egg whites into the cake batter and stir with a spatula Evenly

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  9.Pour back the remaining egg whites and continue to stir evenly

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  10.Pour into the baking pan

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  11. Smooth surface vibration bubbles

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  12.Put it into a preheated 170-degree oven and bake for 20 to 25 minutes on top and bottom heat

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  13. Take it out of the oven, put it on the baking sheet, remove the tin foil and let it cool for a while

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  14.Spread a layer of blueberry jam

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  15.Use a rolling pin to roll the cake into place Refrigerate for half an hour to set the shape

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  16.Take it out from the refrigerator and remove the tin foil

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  17.A thin layer of blueberry jam on the surface

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  18.Sprinkle a layer of shredded coconut on the surface and cut it into pieces with a cutter

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  19.Decorate it, blueberry coconut cake roll