1. Sift low flour.
2. Prepare the ingredients.
3. Separate the egg whites and egg yolks and put them in a clean, oil-free container.
4. Use a whisk to beat the egg whites to a fish-eye bubble shape, add 1/3 sugar, 2 grams of salt, and a few drops of white vinegar. Continue to beat until it is thicker, and then add 1/3 of the white sugar until the egg whites are wet and foamed. .(After lifting the whisk, the egg whites are pulled out of the curved sharp corners)
5. Add the remaining 1/3 of the white sugar, oil, and milk to the egg yolks and beat them evenly.
6. Add the sifted low powder, stir up and down and mix well.
7. First add a little beaten egg whites and mix well, then pour all into the egg white bowl and mix well.
8. Pour all the egg batter into a baking dish lined with greased paper, smooth it and shake it vigorously to let the large bubbles inside the batter escape.
9. Put the baking pan into the preheated 180 degree oven and bake for 15-20 minutes until the surface is golden brown.
10. Tear off the oily paper from the cake while it is hot, then put it on the oily paper again, wait for the cake to cool, and spread a layer of blueberry sauce on the surface of the cake.
11. Roll the cake, wrap it in oil paper, and put it in the refrigerator for 20 minutes. After the cake is shaped, slice it.
Buy on JD
Buy on Amazon