How to make yellow peach jam cake roll

Are you still eating the same monotonous meals in the school or company cafeteria? Are you feeling frustrated about the tasteless meals? In fact, you don’t have to continue like this. If you have good cooking skills, I believe you will enjoy your meals and live a happier life. Well, let me introduce to you how to make yellow peach jam cake roll.

1.1 Add salt and a little white vinegar to the egg white solution, beat the egg white on low setting until it becomes evenly foamy, and add 1/3 of the sugar.

2.2 Prepare all the ingredients, sift the low flour, separate the egg white and egg yolk

3.121 Continue beating on medium until smooth and add the remaining sugar

4.212 Continue beating until thick and add 1/3 of sugar

5. Continue beating, lift the whisk and look at the egg white paste. There is a small curved tip, which is the neutral foaming stage. Set aside

6. Beat milk, oil and egg yolk at low speed until smooth

7. Add the sifted low flour, mix it, and beat it on low speed until no dry powder is visible.

8. Take 1/3 of the meringue twice and add it to the egg yolk paste and mix well.

9. Pour all the mixed cake batter into the remaining meringue and mix well.

10. Pour into the mold, drop it a few times to shake out the big bubbles, put it in the lower middle layer of the oven, 150 degrees for 15 minutes, then change to 165 degrees for 15 minutes (depending on your personal oven)

11. After taking it out of the oven, turn it upside down on the grill, peel off the baking paper while it is still hot, and let it cool.

12. When it is still slightly warm, spread the yellow peach jam on it and roll it up.

13. After rolling, let it sit and cool thoroughly.

14. Slice and enjoy

The method of making yellow peach jam cake roll has been introduced in detail, and next you need to make it yourself. And when you work hard to make delicious food, you will definitely be very happy. If you eat such fresh and hygienic food frequently, you will naturally become healthier and healthier.