Blueberry Sauce Cake Roll
by Tian Tian_hz13
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Separate the egg yolks into a large bowl without oil and water.
2. Separate the egg whites into a large bowl without oil and water.
3. Add pure milk and salad oil to the egg yolk, stir well, and let it emulsify for a few minutes.
4. Sift in low-gluten flour.
5. Use a rubber spatula to mix well.
6. Add half of the soft white sugar to the egg white and beat with an electric whisk until it looks like a fish eye.
7. Then add half of the remaining sugar and beat until fine lines appear.
8. Add all the remaining sugar, beat until hard foaming, and lift the beater head into a small triangle shape.
9. Take one-third of the egg white batter into the egg yolk batter bowl and stir evenly.
10. Then pour all into the egg white paste bowl.
11. Stir evenly into a cake batter.
12. Spread greased paper on the square mold, pour the cake batter, shake it lightly, and smooth the surface with a spatula.
13. Put it in the oven and bake at 150°C for 25 minutes.
14. Take it out and put it on the wire rack and let it warm up.
15. Tear off the greased paper, turn the cake over and place it on the greased paper, trim the irregularities around it with a knife, and then spread the blueberry sauce evenly.
16. Roll it up, wrap it in oil paper and put it in the refrigerator for 10 minutes, then take out the slices and serve.
17. Finished product.
