How to make low sugar raisin cake roll

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious low-sugar raisin cake roll.

1.1 Stir the egg yolk and butter rum, add the flour and mix well

2.2 Separate the egg yolk and white into two clean, water-free and oil-free containers, sift the mixture of low-gluten corn flour and salt and set aside

3. Add a few drops of white vinegar to the egg whites and beat until big bubbles appear. Add sugar in 3 batches and beat until dry foam forms. (When you lift the whisk, the egg whites will form small straight corners.)

4. Take 1/3 of the egg whites and add them to the egg yolk paste, mix well, then pour it back into the egg whites and mix well. Pour it into a baking tray lined with greaseproof paper and sprinkle with raisins. Drop the baking pan twice to eliminate bubbles in the batter and preheat the oven to 180 degrees.

5.175-180 degrees for 20-25 minutes

6. After the cake is out of the oven, turn it upside down and peel off the wax paper, then place the cake with the prettier side facing down on the wax paper. Spread jam on the surface, use a rolling pin to help roll up the cake with the wax paper (roll the wax paper backwards with the rolling pin, and the cake will naturally roll forward), and then cut it into slices of your favorite thickness.

The nutritional combination is comprehensive and the preparation method is simple, so anyone with no cooking skills can make it. Don’t just watch this low-sugar raisin cake roll without making it. Take action and satisfy your appetite.