This cake was made more than half a month ago, and I always forgot to upload the recipe to share. This is a cherry sauce made by a good friend. Give it to me to taste. In order to let the whole family taste the pure natural cherry sauce, I specially made a cherry sauce cake roll. Sweet and sour!

material

Ingredients: 3 egg whites, 30g sugar, 3 egg yolks, 20g sugar, 40g corn oil, 40g milk and 60g low-gluten flour;

Accessories: a few drops of lemon vinegar.

Cherry cake roll

1

Separate the eggs, and the egg whites must be put on a clean plate, without water or oil.

2

Add 20 grams of sugar to the egg yolk and stir well.

three

Then add 40 grams of oil and stir well.

four

Add 40 grams of pure milk and mix well.

five

Pour in the sieved low-gluten flour and stir well, don't stir too much until there are no dry powder particles.

six

Add a few drops of lemon vinegar or white vinegar to the egg white.

seven

Beat the egg whites evenly with an egg beater, and add 30 grams of sugar in three times. The wet protein, the ascending protein shown in the figure, has a long hook.

eight

Take one third of the egg white and put it in the yolk paste. Cut it evenly. Don't stir clockwise, it will easily defoam. You can cross or zigzag or stir fry from bottom to top.

nine

Pour the batter from step 8 into the rest of the protein plate and stir evenly with the same cutting method. At this time, you can preheat the oven to 150 degrees, about ten minutes.

10

Prepare a baking tray, spread oil paper on it, and hold the cake paste high and pour it into the baking tray (this action can let all the air in the cake out). Then scrape the surface with a scraper, and then gently lift it on the table and shake it twice to shake out some big bubbles. Then put it in the preheated oven. Bake the middle layer 150 degrees for 20-25 minutes.

1 1

After the baked cake is taken out, put a new oil paper on the surface and turn it over. Tear off the oiled paper on the bottom and let it cool for about five minutes. At this time, it is still a little warm. Pour cherry sauce on the cake and spread it evenly on the whole surface of the cake.

12

Lift the oiled paper from one side of the cake and roll it up slowly. Don't throw away the oiled paper roll, wrap the cake roll with oiled paper and put it in the refrigerator for more than two hours, so that the shaping effect is better.

skill

This cake roll method has been made countless times, and it is very easy to use and very successful. Remember that the key is that the egg white must not be sent away, otherwise the cake will crack when rolled up, and there is a very delicate rolling method. Don't roll it hard, let it cool for about five minutes, roll it gently when it's not hot, then wrap it in oil paper and put it in the refrigerator for a few hours before taking it out and cutting it.