Perfect afternoon tea, a little refreshing - cherry tomato cake roll

Overview

With the addition of sweet and sour cherry tomatoes, the cake becomes very good.

Tags

• baking
• children
• afternoon tea
• cake roll
• dried cherry tomatoes
• egg
• fresh milk
• low gluten flour
• rum
• salad oil
• fine sugar

Ingredients

Steps

1. 1 Separate the egg white and egg yolk, add lemon juice to the egg white

   

2. 2 Add 36 grams of fine sugar and stir with an electric whisk until the foam becomes small straight peaks when you pick up the whisk

   

3. 3 Beat the egg yolks with 18 grams of fine sugar until pale

   

4. 4 Add milk and salad oil and continue to stir evenly

   

5. 5 Sift in the low-gluten flour and stir evenly into a grain-free egg yolk paste

   

6. 6 Then add the remaining egg whites, gently scrape up from the bottom of the container and mix well

   

7. 7 Chop the dried cherry tomatoes and soak them in rum for about 10 minutes

   

8. 8 Add to the beaten egg batter and mix well

   

9. 9 Sprinkle dried fruits evenly on the baking sheet

   

10. 10 Pour into the mold, knock out any bubbles, preheat the oven to 165 degrees, place on a baking sheet and bake for 25 minutes. Take it out and flip it upside down

    

11. 11 When the cake is still slightly warm, roll up the cake, then refrigerate to set it

    

12. 12 When eating, take it out and cut it into even pieces. The delicious cake roll is ready.