How to make Swiss cake roll

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  1. Prepare a water-free and oil-free basin, add eggs, salt and fine sugar

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  2. Use an electric egg beater to stir at low speed.It is best to use a manual egg beater to stir slightly (electric It’s easy to splash around when beaten)

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  3.Usually a small milk pot for heating milk, (heating is Because the temperature is high and easy to whip) add water and turn on the heat, put the basin on top, hold the cake basin with one hand and use the whisk with the other hand to whisk at high speed

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  4.Let it sit until scratches appear and disappear for a few seconds after being lifted

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  5.Stuff in low-gluten flour

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  6. Stir the flour evenly without particles.Add a few drops of vanilla extract and mix well

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  7. Line a baking sheet with oiled paper and pour the cake batter.Put into baking pan

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  8.Use a tool to apply evenly

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  9. After preheating the oven, bake on a baking sheet at 200 degrees for 20 minutes (the specific time depends on the function of your own oven, I am here only for reference )

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  10. Spread a layer of oil paper on the marble table in advance that is larger than the baking pan, and sprinkle some powdered sugar.Turn the baked cake pan upside down to cool

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  11.Unmold and tear off the cake Oil paper

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  12. Apply homemade raspberry jam (raspberry jam is grown and homemade by baby's grandma, Very delicious) You can also use strawberry jam instead.Use a knife to make a mark on 2 or 4 cm of the cake embryo (do not cut through)

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  13.Roll the rolling pin from the right side of the image on the oil paper to the right side of the cake embryo.Press the area just pressed with the knife onto the image and roll it up

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  14.The mess is as shown in the picture below, (I can explain this step very well and try it myself)

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  15.Roll the cake and fix it for a few minutes

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  16.Finally cut and serve on a plate

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  17.Another plating picture