Blueberry cream cake roll

1

Place egg whites and egg yolks in oil-free and water-free containers. Add 20 g of fine sugar to egg yolk. If you have lemon essence, add a drop to remove the fishy smell of the egg. If you don't have it, you can leave it alone.

2

Use an electric egg beater to stir at high speed until the egg yolk has expanded to 3 times its original size, turned white, very thick, and will leave traces when it is lifted. All the fine sugar is beaten and melted.

3

Beat egg whites on low speed first.

4

Add 10g of fine granulated sugar and beat at high speed.

5

When the egg white begins to turn white, there are still large irregular bubbles on the surface. Pour in 10g of fine granulated sugar and continue to beat.

6

The surface is relatively smooth, but when the container is shaken, the egg white will slip, and then add the last 10g of fine sugar.

7

Finally, beat the egg white into a hard foam, so the egg white will not fall out of the inverted container.

8

Pour 1/3 of the beaten egg white into the beaten egg yolks, cut and mix well. Note that turning up from the bottom rather than drawing circles. You can't hear the sound of bubbles bursting when cutting and mixing.

9

Pour the mixture mixed in step 8 back into the egg whites and cut and mix well. At this time, the mixture is very delicate, white in color, and has a certain consistency. The traces are obvious after dripping and will not disappear quickly.

10

Sift the low flour twice, sieve it into the mixture from step 9 in 3 times, cut and mix well. Note that you cannot draw circles either. Pick them up from the bottom to the top and mix well. You can hear the thin sound of bubbles bursting. It is normal that a small number of bubbles will "sacrifice themselves to take into account the overall situation" during this step. Mix with courage and care. At this time, remember to turn on the oven and preheat it to 170 degrees.

11

The mixed cake is mushy, very delicate and smooth, basically without too many obvious bubbles, white in color, obvious dripping traces and difficult to disappear.

12

Pour the cake paste into a baking sheet covered with oil paper and slightly smooth the surface. Unless you are using a completely non-sticky baking sheet, it is more reliable to put oil paper on it honestly, otherwise you will be mad when the cake is removed.

13

Put it in the preheated oven at 170 degrees, the middle layer, for about 10 minutes, see that the surface is colored, not too long, otherwise the cake roll will be too dry and won't be rolled up. If you are not at ease, you can insert a toothpick into the bottom and pull it out to see if there is any sticky tape on the toothpick. If there is no cake paste, it means it is cooked.

14

Prepare the inner filling when baking the cake. I use the blueberry cream filling. You can prepare the inner filling of any flavor according to your preference.

15

Peel off the oiled cake and let it cool on a baking net. This time I used the side next to the oil paper to make the cake roll surface, so I spread the cream on the other side.

16

Use the short side as an axis, roll it up along the long side, cut the final edge neatly according to the shape of your cake roll, then wrap it in plastic wrap, and place it in the refrigerator for several hours. It is recommended to eat it after refrigeration. It will taste better.^_^Of course, if you really can't wait, then eat it directly. No one has stipulated that you must not eat it directly.

1. The cake roll embryo itself does not contain any oil added. If you are still afraid of high calories, replace the filling with jam. It will be just as delicious. 2. Lemon essence is just to remove the fishy smell of eggs, so it can be used. I found that the bottle I bought before was about to expire, so I used it from time to time ^_^3. It's best not to reduce the amount of sugar casually. Sugar not only increases sweetness here, but also plays a supporting role. Without that much sugar, the bubbles wouldn't be so rich. This amount is moderately sweet. 4. Don't overkill the egg white. If it becomes cotton like, it will be beaten and you can't use it. 5. Cool the cake embryo before applying the cream, otherwise the cream will melt. The cake embryo will look better if you don't want to, it doesn't matter. Eat it yourself. You know O(④_④) O6. The baking sheet used for this amount is about 30*20cm. I didn't measure the length carefully, but the proportion should be 2/3 of the original baking sheet in the 25-liter oven. You need to adjust the amount of ingredients according to the size of your own baking sheet.