1. Prepare ingredients.
2. Soak the raisins in rum for more than two hours to dry the surface.
3. Spread greased paper on the baking tray and spread the raisins on the greased paper.
4. Separate the egg yolk and the egg white, and beat the egg yolk with milk first.
5. Then add corn oil and beat well.
6. Sift in the flour three times, mix well and set aside for later use.
7. Add a little bit of salt to the egg white, a few drops of lemon juice until the foam is large, add sugar in three times, and beat the egg white at low speed until the egg beater has a small hook. The protein paste at this time should be in a very delicate state.
8. Take one third of the egg white and put it in the egg yolk paste. Make an L-shape and mix well.
9. Then pour the egg yolk batter into the egg whites, cut and mix evenly into a cake batter.
10. Pour the mixed egg batter into the baking tray, shake it lightly, put it in the oven, 175 degrees, middle and upper layer, bake for about 22 minutes.
11. Take out the baked cake and shake it slightly, then tear off the oil paper and let it cool slightly.
12. Make a few strokes on the cake and spread the white peach jam.
13. Use oil paper to roll up the cake and shape it.
14. Cut into sections and serve.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
