1. Prepare the ingredients, separate the egg white and the yolk
2. Add 35g of fine sugar to the egg yolk and beat with a whisk until foaming, then add water, salad oil, and white vinegar in turn and mix well
3. Sift low-gluten flour and cornstarch into the egg yolk paste
4. Use an electric whisk to make a uniform streamlined batter
5. Add 30g of granulated sugar to the egg whites in two times and beat them until they are foamed
6. Lift the whisk to show a sharp corner
7. Take one-third of the beaten egg whites, put them in the egg yolk paste and mix evenly
8. Then pour the mixed batter back into the remaining two-thirds of the egg whites, and mix into a delicate paste
9. Take a small portion of the batter and add a drop of red pigment, mix well and put it into a piping bag, cut a small bite
10. Draw oblique lines on a baking sheet covered with greased paper, put it in a preheated 170 degree oven for 1.5 minutes and take it out
11. Pour the original batter into the baking pan with the baked lines, and smooth the surface of the cake batter with a spatula
12. Pick up the baking tray, tap the bottom with the other hand to shoot out large bubbles, put it into the preheated 170° oven, heat up and down, and bake for about 15 minutes
13. The baked cake slices are immediately buckled upside down on the drying rack to prevent shrinking, tear off the greased paper while it is hot, and then cover it back, so as to prevent cracks when rolling
14. When it is cool and there is no temperature, put a piece of clean oiled paper upside down, cut off the four sides of the cake, make shallow knife marks on the cake slices at 2cm intervals, and use a brush to brush the jam on the cake body
15. Use a brush to brush the jam on the cake body
16. Roll up slowly
17. Tie both sides in the refrigerator and refrigerate for 1 hour to shape
18. Take out the refrigerator and open it
19. Slice it with a knife and share it with everyone!
Tips:1. Add cornstarch to make the batter not easy to defoam.
2. You can put a piece of pattern paper under the bakeware and squeeze various patterns to make it easier!
3. The oiled paper must be painted with a layer of oil so that the pattern will not be stuck.
4. After the baking sheet is torn off, the baking tray paper must be back out of the oven. Otherwise, the surface will dry out and cracks will appear, and it will be easy to break when rolled.
5. A few slashes on the cake body can roll up the cake more perfectly.
6. Use hot water to pour on the cutting knife when cutting the cake roll, it can cut perfectly.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
