Cherry Sauce Cake Roll

Name: Cherry Sauce Cake Roll
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 80ml milk; 238g egg; 60g Sugar; 30ml Salad oil; 100g Cherry sauce

by Twilight shadow

5.0 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

5

Because of the cherry. Don't be too greedy for anything. Too many cherries are picked in spring and they are not fresh when frozen. Still wasting energy and had to make jam. Make dim sum stuffing all the time. Cake rolls are also made in the evening. Get up early in the morning and grab the finished picture. In the end, only the cut off is left and eaten early. Then directly pack it and take it to the children. The friend said: The taste and presentation can be compared with the takeaway. Haha. So happy to hear. Indeed the texture of the cake is very delicate. The taste is very good, with sweet and sour cherry sauce. Can eat without friends:)

Ingredients

Cherry Sauce Cake Roll

1. Put the milk sugar oil and egg yolk liquid together and stir evenly to form an egg yolk liquid. Add the sifted flour and stir until there is no dry powder.

2. Put the egg whites in an oil-free and water-free container. In the process of whisking, put the sugar in the second time. The egg whites are big bubbles. The second time the egg whites are slightly thicker. Add sugar and beat until there are small tips on the whisk.