Blueberry Cake Roll

Blueberry Cake Roll

1. Prepare all the ingredients, first add the sugar in the batter ingredients to the oil and mix well, then add the milk and mix well

2. Add egg yolk and mix well, then add low-gluten flour and cornstarch, and gently stir in the same direction to form a batter.

3. Add sugar and lemon juice to egg whites

4. Whip into a wet foam, just lift the tip of the egg beater

5. Divide the beaten meringue into half into the mixed batter, gently stir evenly

6. Add the mixed batter to the other half of the meringue and stir evenly

7. Pour the mixed batter into a baking pan lined with tin foil and smooth it with a spatula

8. Put it in the preheated oven and bake, the upper heat is 150 degrees, the lower heat is 120 degrees, and bake for 25 minutes.

9. The baked cake cools naturally

10. Put a piece of paper or tin foil on the table, put the cold cake on the paper, and put a layer of blueberry jam on the cake

11. Cut off the side of the cake. To tidy, roll the cake up and keep it in the refrigerator for 20 minutes to prevent it from loosening.

12. Take out the cake, squeeze the whipped cream on the cake roll to decorate, and put it in the refrigerator for half an hour before serving

Tips:

1: The egg whites only need to be beaten to the wet foaming state