Sesame Cake Roll
1.
Sift the flour and sesame powder for later use.
2.
In addition to the flour, put the egg yolk paste in a clean container and stir until the oil and water are mixed.
3.
Pour the sesame flour in portions and mix until there are no particles.
4.
Put the egg whites in a clean, water-free and oil-free container, add sugar and vinegar and beat until stiff foaming.
5.
Add 1/3 egg white paste and egg yolk paste and mix well.
6.
Pour the remaining 2/3 egg white paste and stir well.
7.
Pour the cake batter into a baking dish lined with tin foil or greased paper, smooth it, and shake it lightly to produce large bubbles.
8.
Put it in a preheated 350F/180C oven and bake for 20 minutes. Take out the topside and place it on the grilling net, peel off the greased paper or tin foil, and let it cool for a while.
9.
Buckle the cake back on greased paper or tin foil and spread blueberry jam.
10.
Roll the cake, wrap it in tin foil or greased paper, put it in the refrigerator for 15-20 minutes to shape, and then slice it for consumption.
11.
The sesame taste is very fragrant.
