Bayberry Sauce Cake Roll
1.
Beat the egg whites and egg yolks in two water- and oil-free basins
2.
Beat the egg yolks, add corn oil, and mix well
3.
Add water and mix well, then add bayberry sauce
4.
Mix well
5.
Sift in low powder
6.
Use a manual whisk to make a Z-shape and mix evenly
7.
Add fine sugar to the egg white three times and beat until it is wet and foamy
8.
Put one third of the whipped meringue into the egg yolk paste
9.
Use a spatula to stir evenly from the bottom up
10.
Pour back into the remaining meringue
11.
Use the same method to mix evenly
12.
Pour into a square baking pan covered with linoleum, use a scraper to smooth the surface to shake out bubbles
13.
Put it in a 170°C preheated Dongling K40C oven and bake for about 18 minutes
14.
After baking, take the cake out, buckle it upside down on the grill, tear off the tarp, spread red bayberry sauce on the surface of the cake, and just roll it up.
Tips:
Different oven models have different tempers, so the temperature is for reference only