Ingredients:

40g low-gluten flour

40g melted butter

5 egg yolks

Fine 20g sugar

4 egg whites

50g fine sugar

40g whipped cream

60g softened butter

< p>Raspberries [Picture] About 10 raspberries Foods that are incompatible

2 egg yolks

15g low-gluten flour

Milk [Picture] 150g of milk Foods that are incompatible

Trace amount of vanilla seeds

Recipe:

Illustration of how to make raspberry cake roll 11. Use a baking pan of about 30×40, if the baking pan is too large , you need to use oil paper to fold it into a rectangle like I did, and tuck the four sides together

Illustration of how to make raspberry cake roll 22. Make cake roll batter: beat egg yolks 20g fine sugar until thick and goose yellow Color

Illustration of how to make raspberry cake roll 33. Add fine sugar to the egg white in 3 times, beat until it can flow when picked up, and the dripping shape can remain unchanged on the egg white (the state before wet foaming) )

Raspberry Cake Roll Recipe Illustration 44. Pour the beaten egg yolk paste into the egg white paste

Raspberry Cake Roll Recipe Illustration 55. Stir with a manual egg beater Evenly

Raspberry Cake Roll Illustration 66. Sift in the flour

Raspberry Cake Roll Illustration 77. Use a rubber spatula to stir evenly

Illustration of how to make raspberry cake rolls 88. Pour melted butter (warm, not hot butter) on the spatula, and quickly mix evenly with a rubber spatula

Illustration of how to make raspberry cake rolls 99. Pour in In a baking pan lined with baking paper, the batter should be spread out naturally. If it is uneven, smooth it out slightly. Tap the bottom of the baking pan to release some bubbles. Immediately put it into the middle of a preheated oven at 200 degrees for about 10 minutes. The surface will turn golden. Just make it yellow

Illustration of how to make raspberry cake roll 1010. Make the filling: beat egg yolks 20% fine sugar until thick and white, then mix and sift in the cake flour and cornstarch, stir evenly

Illustration of how to make raspberry cake rolls 1111. Boil milk with split vanilla seeds until just before boiling, then turn off the heat and let it sit until it is not hot. Slowly pour the uncooked milk into the egg yolks, stirring while stirring, until uniform

Illustration of how to make raspberry cake roll 1212. After uniformity, pour it back into the pot, and stir continuously over low heat until it is ready. Thick but slightly fluid paste, turn off the heat, put the pot in cold water or in the refrigerator to cool down, then the custard sauce is ready

Raspberry Cake Roll Recipe Illustration 1313. Let cool Add the whipped cream to the custard sauce and mix well

Illustration of how to make the raspberry cake roll 1414. Then add the softened butter and mix thoroughly, and then pull it up and then use the whisk to make a peak shape< /p>

Raspberry Cake Roll Recipe Illustration 1515. Then add the washed and dried raspberries

Raspberry Cake Roll Recipe Illustration 1616. Stir evenly, if the sauce is thin , put it in the refrigerator until it becomes thick and has a hardness suitable for filling, and then take it out

Illustration of how to make raspberry cake roll 1717. Leave the cake slices at room temperature, turn them over, cut off all four sides, and cut them evenly. Spread the chilled until thick filling onto the cake slices. The two sides and the end can be left uncoated

Illustration of how to make raspberry cake roll 1818. Roll up, wrap in oil paper, refrigerate for 30 minutes, then cut and eat.

Refrigerated storage