Raisin cake roll
This was made yesterday and was given to a friend and college classmate who was visiting relatives in the United States. Since it was Thanksgiving Day, I made an extra pumpkin pie for him to try it. After all, it was his first time spending Thanksgiving in the United States.
Recipe Recommendations
- egg yolk of 4
- protein of 4
- low-gluten flour 1/2 cup
- corn oil 1/4 cup
- milk 1/4 cup
- raisins appropriate amount
- sugar appropriate amount
- vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Raisin cake roll
1
Sprinkle part of the raisins on a baking sheet lined with tinfoil or oilpaper. (My baking sheet is 37cm*28cm.)
2
Add the egg yolks in the oil, milk, and sugar and stir until the oil and water are mixed.
3
Sieve in the flour and mix until free of particles.
4
Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until stiff and frothy.
5
Add 1/3 protein paste and egg yolk paste and mix well.
6
Pour into the remaining 2/3 of the protein paste.
7
Stir well.
8
Pour into a baking sheet, smooth out, shake lightly a few times to create large bubbles, and sprinkle with raisins.
9
Put it into a preheated 350F/180C oven and bake for 20 minutes, take out the upside down and place it on the baking net, tear off the oil paper while it is hot, and let cool.
10
Place the cake on tinfoil or oilpaper and spread with grape jam. (I put some blueberry jam in because I didn't have enough grape jam.)
11
Roll the cake, wrap it with tin foil, seal both sides, refrigerate in the refrigerator for 15-20 minutes to shape, and then slice it for consumption.
12
It's moist and soft.