Cherry Cake Roll

Name: Cherry Cake Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 75g Sugar; 3 pcs egg; 20g Salad oil; 20g milk; Some Cherry sauce

by Sea waves

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This is a cake roll that I learned to make. I forgot to look at the teacher’s order of operation. I used to process the egg yolk first, and then sent the egg whites. I found that the order was wrong, so I made a temporary modification. The original party did not have salad oil and milk. Fang added 20g each of salad oil and milk. It's a blessing in disguise, I feel that the cake rolls made are very good, so easy to roll, the effect is absolutely beyond my imagination. "

Ingredients

90g Low-gluten Flour
75g Sugar
3 pcs Egg
20g Salad Oil
20g Milk
Some Cherry Sauce

Cherry Cake Roll

1. Prepare the materials

2. Egg white and yolk separation

3. Beat the egg yolks, add 30g sugar, sift into the low powder

4. I found that it was almost ready to knead into a dough. I temporarily added salad oil and milk to dilute it. I tried this recipe for the first time. I didn’t dare to add more. I saw that the egg yolk paste was still a bit dry.

5. The egg white is divided into three times and the remaining sugar is added to beat until hard foaming

6. Add one-third of the meringue to the egg yolk batter, cut and mix evenly, then pour the egg yolk batter into the remaining meringue, cut and mix into a smooth cake batter

7. Pour into the piping bag, put greased paper on the baking tray, squeeze the cake batter into the baking tray to shake out bubbles

8. Preheat the oven to 160 degrees, set it on the middle, and bake on the top and bottom for 12 minutes

9. Out of the oven to cool

10. Put the cake upside down on the greased paper and tear off the greased paper

11. Brush with cherry jam

12. When it’s still warm, use a rolling pin to help roll it into a cake roll

13. Wrap it in oiled paper and refrigerate for half an hour to set

14. OK!

Tips:
1. Fresh eggs are easier to beat.
2. The thickness of the cake body is different for different ovens. The baking temperature and time are for reference.