Blueberry Coconut Cake Roll

Name: Blueberry Coconut Cake Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 3 pcs egg; 35g Caster sugar (egg yolk paste); 40ml Salad oil; 60ml water; 1 tsp corn starch; 2 drops Lemon juice; Some Blueberry jam; Some Shredded coconut

by Silent rain

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Rarely make such simple cake rolls, they are usually fancy, it takes more time to make painted, it’s better to be simple, and I haven’t gone out to buy cream in the snow in the past few days. There is also a bottle of blueberry sauce at home. It's served, with a handful of shredded coconut sprinkled on it, which is delicious and decorated! "

Ingredients

Blueberry Coconut Cake Roll

1. Prepare the ingredients, separate the egg white and the yolk, add 35g fine sugar to the egg yolk

2. Sift low-gluten flour and cornstarch into the egg yolk paste, and mix into a uniform batter with a whisk

3. Then add water, salad oil, and lemon juice in turn and stir well

4. Sift low-gluten flour and cornstarch into the egg yolk paste, and mix into a uniform batter with a whisk

5. Add 30g of fine granulated sugar to the egg whites in two times, beat until moist foaming, and lift the whisk to show a sharp corner.

6. Take one-third of the beaten egg whites, put them in the egg yolk paste and mix evenly

7. Then pour the mixed batter back into the remaining two-thirds of the egg whites, and continue to mix into a delicate paste

8. Pour the mixed batter into the baked pattern baking pan, smooth the surface of the cake batter with a scraper, pick up the baking pan, tap the bottom with the other hand, shoot out large bubbles, and put it into the preheated 170° oven , Fire up and down, bake for about 15 minutes

9. The baked cake slices are immediately buckled upside down on the drying rack to prevent shrinking, tear off the greased paper while it is hot, and then cover it back