Raisin Cake Roll

Raisin Cake Roll

Introduction:

"Raisins are really popular for baking"

Production steps:

Step 1: refrigerate for half an hour

Step 2: cream the cake and roll it up

Step 3: sift the low gluten flour into the egg yolk basin and mix well

Step 4: add a few drops of lemon juice into the egg white, add white sugar into the egg white in three times, and whisk to the wet state

Step 5: mix the egg yolk paste and protein cream evenly to make a cake paste

Step 6: put the prepared raisins in the baking tray and pour in the cake paste

Step 7: put the cake into a preheated oven and bake at 135 ℃ for 30 minutes

Step 8: out of the oven, pull the cake out of the baking pan and turn it over

Step 9: beat 250 grams of cream and 15 grams of sugar

Step 10: cream the cake and roll it up

Step 11: refrigerate for half an hour

Step 12: the delicious roll is ready to eat

Materials required:

Eggs: 5

Milk: 50g

Corn oil: 50g

Fine granulated sugar: 80g

Lemon juice: 1 teaspoon

Low gluten flour: 85g

Raisins: 50g

Cream: 250g

Note: first of all, take the blistered raisins an hour in advance, so that the raisins will not scorch

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original