Grape Jam Cake Roll

Grape Jam Cake Roll

1. Soak the grapes in boiling water for 10 minutes in advance to drain the water. 45 grams of water or milk

2. Separate the egg white protein into a clean container without water and oil.
20 grams of caster sugar is used for egg yolks, and 50 grams is used to beat egg whites. Separate the white and egg yolk and put them in a water-free and oil-free container for later use.
Add 20 grams of fine sugar, 45 grams of water and 45 grams of corn oil to the egg yolks

3. Evenly mixed in water and milk state

4. Sift the flour

5. Mix well without powder and flowable state

6. Beat egg whites until thick foam

7. When the egg whites are frothy, add a few drops of white vinegar and 50 grams of fine sugar in 2 or 3 times. Send the egg whites to a small triangle state. As shown in the figure, 9 points are dry

8. Add 1/3 of the egg white and mix the egg yolk paste

9. Pour the mixed egg yolk paste into the remaining egg white bowl, cut and mix, and mix well. Preheat the oven, fire up and down at 180 degrees

10. Non-stick molds are covered with raisins, ordinary molds need greased paper. Pour the batter and knock on the table a few times to make bubbles

11. Rotate 170 degrees and bake the middle layer for about 25 minutes

12. Undercut

13. Coat the surface with jam and roll up while it is warm. Easy to crack after letting cool

14. Put it in the refrigerator for 20 minutes to set and take out the slices

Tips:

1. Spread raisins on non-stick molds, and ordinary molds need greased paper. Pour in the batter and knock on the table a few times to make bubbles.
2. Coat the surface with jam and roll it up while it is warm. It is easy to crack when let cool.