Cherry Tomato Cake Roll
1.
Separate the egg white and egg yolk; add lemon juice to the egg white; stir with an electric whisk until large bubbles appear, add one-third of the sugar
2.
Continue to stir until the foam is fine, add the second sugar; continue to stir until the foam can appear lines, add the third sugar
3.
Whip until the foam is small and straight when you pick up the whisk; the egg yolk is beaten with sugar and whitish
4.
Add milk and oil and continue to mix evenly; sift in low-gluten flour, mix evenly by cutting and mixing, and mix into a particle-free egg yolk paste
5.
Take one-third of the egg whites and add them to the egg yolk paste, and stir well; then add the remaining egg whites and gently scrape from the bottom of the container and mix evenly
6.
Chop the dried fruit, soak in rum for about 10 minutes, put it in the whipped egg batter and mix well. Sprinkle the dried fruit unevenly on the baking tray.
7.
Pour into the mold, shake out bubbles, preheat the oven to 165 degrees, put it in the baking tray and bake for 25 minutes. Take it out and invert it, roll it up when the cake is still a little warm, and then put it in the refrigerator to set the shape
Tips:
It is very important to whip the egg whites in the chiffon cake roll. Wet soaking is enough. Too much will easily cause the cake roll to crack, and the baking temperature should not be too high, and the roll is tender and tender.
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