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1. First separate the egg yolk protein into two clean, water- and oil-free containers.

2. Add milk to the egg yolk and mix it evenly with a manual whisk.

3. Add corn oil and mix well.

4. Weigh the low-gluten flour, sift it into the egg yolk paste, and mix it in an "N" shape until there are no particles.

5. Add raisins and mix well. If the raisins are larger, you can chop them up and add them.

6. Add a few drops of white vinegar or lemon juice to the egg whites, add 10g sugar in 3 times, and beat with an electric whisk.

7. At this time, the oven is preheated in advance. Take 1/3 of the meringue and put it in the egg yolk paste, use a rubber spatula to quickly turn from bottom to top and mix evenly.

8. Then pour the mixed cake batter back into the remaining 2/3 meringue, and quickly stir again from bottom to top to mix evenly.

9. Spread greased paper on the baking tray, pour the cake batter into the baking tray, and use a scraper to smooth the surface. Put it in the oven at 160 degrees, and heat the middle layer up and down for 20-25 minutes.

10. After baking, place the cake slices on the grill, remove the oily paper while it is hot, and cool.

11. Cut off the uneven edges, and smear the hawthorn sauce.

12. With the help of greased paper, roll up the cake slice and cut into pieces.

Tips:

When making the egg yolk paste, do not over-mix it to avoid the low flour and gluten affect the taste.
You can add any dried fruits to the cake body as you like, and the method is the same.
The baking time depends on the situation of your own oven. Press the surface of the cake lightly with your hand. If there is no rustle, but a little elastic, it is ready.