Before doing the jam certainly is the most suitable match cake, so immediately made a cake volume to jam in eat, make jam is not very sweet, and there is no additives, so as soon as possible to eat, in the evening I made a cake scroll, the do cake volume is also very successful, with a non-stick cake plate, not sticky.
How to make the jam cake roll
Egg white, egg yolk separation, no oil and water in the basin.
Add the milk and oil to the egg yolks and whisk until smooth.
Sift in the low flour and baking powder and stir well.
Whisk the egg whites with a few drops of white vinegar.
Add 35 grams of granulated sugar in three times, whisk until wet (i.e. egg whites are curved), and beat.
Pour half of the egg whites into the egg yolk mixture and stir well.
Pour half of the cake batter into the remaining half of the egg whites.
Pour the well-mixed cake batter into the oven and smooth it out. Lift the pan up a few centimetres and loosen your hands to allow the mould to drop gently, shaking off any bubbles in the batter.
Place in preheated oven at 170 degrees for 15-20 minutes.
The cake embryos are taken out of the pan and flipped upside down on the drying line.
Turn the cake over when it is cool. Put a piece of oily paper under the cake. Spread a layer of jam on the top of the cake.
Roll the cake into rolls, refrigerate for 30 minutes, then remove and cut into pieces.
- The egg whites and yolks should be tossed up and down, similar to stir-frying, and not circled.
- Once the cake is rolled, refrigerate it for 30 minutes before taking it out and cutting it is easier.
How To Make The Jam Cake RollServings: 3 people
- The basin
- Egg beater
- the oven
- 4 Eggs
- 70 g Strong flour
- 40 g Pure milk
- 30 g Oil
- 35 g White granulated sugar
- 1 g Baking powder
- Three drops White vinegar,
- 30 g Jam