Jam Sandwich Cake

Jam Sandwich Cake

1. Prepare materials.

2. Put the separated egg yolk in a deep basin, add 10g sugar and stir well.

3. Add colorless and odorless canola oil and stir well.

4. Add milk and mix well.

5. Sift in low-gluten flour.

6. Stir with egg to form a flowable batter.

7. Put the egg whites in an oil-free and water-free egg beater, add sugar in 3 times and beat until moist foaming.

8. Take a spoonful of batter into the bowl of egg yolk batter, use a spatula to mix up and down evenly, do not stir in circular motions.

9. Take another spoonful of batter into the bowl of egg yolk batter, and stir evenly with a spatula.

10. Finally, pour the egg yolk paste into the remaining egg whites and mix well in the same way.

11. After mixing the batter, pour it into a baking pan, smooth the surface, lift it up and shake it to shake out bubbles.

12. Put it in the preheated oven, heat up to 170 degrees, lower the heat to 160 degrees, and bake for about 20 minutes.

13. After baking the cake, take it out and let it dry. While it is hot, first peel off the oily paper at the bottom and the cake body, and divide them into 3 portions.

14. Take one of them and spread the jam. I use homemade sangkan jam.

15. Cover with another slice of cake.

16. After spreading the jam, cover the remaining cake.

17. Cut into small pieces and store in the refrigerator for 1 hour before eating is better.

Tips:

Using colorless and odorless Canadian canola oil, canola oil does not contain cholesterol and has low saturated fat content. Used in baking, it can make baked goods taste soft and reduce calorie intake~