Lay The Foundation Down to Earth [jam Cake Roll]

Lay The Foundation Down to Earth [jam Cake Roll]

1. Separate the egg yolks and egg whites into clean, oil- and water-free containers.

2. Add 10 grams of granulated sugar, corn oil, and water to the egg yolk container, stir well, and set aside.

3. Add 35 grams of granulated sugar to the egg white three times and beat until the whisk is slightly sharp when it is lifted.

4. Sift the low-precision flour into the egg yolk and mix well.

5. Add the beaten egg white to the egg batter and stir well.

6. Pour into a baking dish lined with greased paper and smooth.

7. Put it in the middle of the oven, upper heat 150, lower heat 120, and bake for about 15 minutes. After taking it out, brush a layer of jam on the surface while it is hot.

8. Put the rolling pin on the back of the oil paper, the oil paper roll is pressed upward on the rolling pin, and the cake roll and the rolling pin are rolled in the opposite direction.

9. Wrap the rolled cake rolls in oiled paper and refrigerate for a while to shape the cake rolls. Take out the shaped cake roll and cut into pieces.

Tips:

1. I think the jam on the top of the novice should not be too much, it is easy to squeeze out during the rolling process.

2. This cake body is made using the chiffon cake method, or you can see the more detailed chiffon cake method above.