Jam cake roll

Overview

Making cake rolls is easy and simple, but it is not that easy to make them well. If you accidentally roll them, they will crack. The perfect cake roll cannot be careless at all from the recipe, production, baking to final rolling. It is precisely because of this that a simple cake roll looks even more thoughtful. The cake rolls baked by yourself are very popular among children. Of course, they are also suitable for carrying on outings and are also very suitable as souvenirs. The sandwich layer of the cake can be adjusted according to your own preferences. Cream, jam, chocolate, honey, and fruit are all good. According to personal experience, there are several aspects that need to be paid attention to in order to prevent the cake roll from cracking: 1. Do not whip the egg whites too dry, just whip them to a neutral to dry state. If the egg whites are whipped too dry, they will easily crack. 2. The baking time should not be too long, otherwise it will easily crack. But it needs to be baked until the skin is not easy to peel off, and the baking time cannot be too short, so the time must be mastered. 3. When rolling, don't use too much force, roll it up gently, otherwise it will crack if you use too much force, and all your efforts will be wasted.

Tags

• baking
• children
• breakfast
• cake roll
• apricot jam
• cake flour
• corn oil
• egg
• pure milk
• sugar
• lemon juice

Ingredients

Steps

1. 1 Separation of egg yolk and egg white.

   

2. 2 Pour 20 grams of granulated sugar into the egg yolk bowl, stir with an egg beater until even and the sugar is completely dissolved.

   

3. 3 Add milk and mix well.

   

4. 4 Add the corn oil in portions until the egg liquid and oil are integrated; sift the flour twice and pour it into the basin.

   

5. 5 Stir evenly into a ribbon-like egg yolk paste.

   

6. 6 Add a few drops of lemon juice to the egg whites and beat on low speed until coarse foam forms.

   

7. 7 Add 60 grams of fine sugar in three batches and beat at medium speed until wet peaks form, about 7 minutes.

   

8. 8 Add 1/3 of the egg whites to the egg yolk batter and mix evenly.

   

9. 9 Pour back into the egg whites and mix quickly to combine.

   

10. 10 Pour the batter into the mold, shake it a few times on the table to remove any bubbles and make the surface smooth.

    

11. 11 Preheat the oven to 175 degrees, place a rack on the middle shelf, and bake for 15 minutes.

    

12. 12 After the cake is out of the oven, turn it upside down on the grill, peel off the parchment paper, and lightly cover it with a layer of plastic wrap to prevent it from drying out.

    

13. 13 After the cake has cooled slightly, turn it over and spread the jam evenly.

    

14. 14 Gently roll it up from one side with baking paper, secure with baking paper, and refrigerate for 30 minutes.

    

15. 15 Remove and cut into pieces and serve immediately.