Raisin cake roll
The remaining cream from the birthday cake was made into a raisin cake roll
Recipe Recommendations
- eggs of 4
- low powder 80g
- corn starch 20g
- corn oil 50g
- milk 50g
- sugar 20g 60g
- raisins 40g
- light cream 100g
- white vinegar few drops
- sweetening
- roast
- an hour
- simple
Steps for Raisin cake roll
1
Separate the egg white into two large basins without oil and water
2
Add sugar, milk and oil to egg yolks and mix well. Sift in low flour and corn starch, and stir until paste.
3
Add sugar to the egg white in three times and beat until it froths hard as shown in the picture
4
Stir the egg white into the egg yolk paste in three times. Sprinkle in raisins and mix well. Chang Di 30GU baking plate, lay oil paper, and pour in the cake paste. Shake out big bubbles. Preheat oven to 150°, middle layer, 30 minutes, add and lower heat
5
After roasting, remove it and place it upside down on the baking net, tear off the oil paper, and let it cool
6
Spread with cream or jam
7
Roll up the cake from one end and cut it into pieces of equal size. You will be ready
8
Sun-dried finished productsRaisin cake roll Make Tips
1. I won't talk about the issue of egg whites anymore. In fact, the prescription is similar to the eight-inch Qi Feng's. 2. My prescription is too dry. I originally wanted to use a rolling pin to help roll it up. I found that it would be better to roll without using it. 3. The roll with raisins is different. It tastes very fragrant ~