Cherry Cake Roll
1.
Preheat the oven in advance to 170 degrees, put the egg whites in an oil-free and water-free egg-beating bowl, beat at low speed to fish-eye-sized bubbles, add the first fine sugar, turn to medium and high speed, and add when the bubbles are small The remaining fine sugar will continue to be whirled into a wet foam, and the egg-beating head will show a small bend when it is lifted.
2.
Whisk the egg yolk, corn oil, milk and vanilla extract evenly with a whisk and sift into the low-gluten flour.
3.
Use a spatula to mix evenly until there are no particles. If there are tiny particles, you can sieve it again.
4.
Take 1/3 of the meringue and put it in the egg yolk paste.
5.
Mix the meringue evenly with a portable whisk.
6.
Pour the egg yolk paste into the remaining meringue.
7.
Use a spatula to cut and mix evenly.
8.
Use a 28x28cm square mold to lay on baking paper.
9.
Pour the cake batter into the mold.
10.
The cake batter is evenly flattened, shaken twice, and placed in the preheated oven at 170 degrees to bake for 20 minutes. It is recommended to put an oven thermometer in the oven to determine the temperature in the oven.
11.
After the cake is baked, take out the baking tray and lightly drop it to let out the excess heat. Wait 5-8 minutes for the cake to cool down.
12.
After 5-8 minutes, the temperature of the cake will be lowered, and then gently demould the cake on the edge of the baking pan with your hands.
13.
After removing the mold around the cake, cover the mold with a piece of baking paper that is larger than the baking tray, and buckle the cake onto the baking paper.
14.
Remove the cake pan and tear open the baking paper at the bottom of the cake.
15.
Cover with a larger piece of baking paper.
16.
Turn the cake over again and the surface is facing up.
17.
The whipped cream is mixed with cherry jam and whipped up. Because the jam is sweet, no powdered sugar is added. You can add an appropriate amount of powdered sugar to taste according to personal preference.
18.
Turn the burnt side of the cake down, and cut the end of the cake diagonally, which can help the cake roll to be easily closed after it is rolled.
19.
Spread the whipped cherry cream into the cake slice, and spread the cream into a small hill by the side of your body.
20.
Use a rolling pin to roll up the baking paper and roll up the cake.
21.
Don't let go after the roll is finished, use a ruler or rolling pin to push the rolled cake in again, so that the cake can be round and firm.
22.
Keep in the refrigerator for about 1 hour before serving.
Tips:
-The skin of the cake roll will fall off when it is rolled because the heat is not completely dissipated after being out of the oven, and it will be directly released from the mold. The moisture is absorbed by the cake slices and the cake skin will fall off.
-The meringue is incorrectly sent or defoamed, resulting in excessive moisture in the baked cake.
-The cake roll cracked because the egg whites were too hard or the baking temperature was too high.
-It is recommended that mechanical ovens be equipped with an oven thermometer during preheating and baking.
