How to make cherry tomato cake roll

With the development of modern society and the invention of many household appliances, cooking at home has become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work, and the rapid development of take-out catering, many people do not know how to enter the kitchen. Today I will introduce to you how to make cherry tomato cake roll.

1. Separate the egg white and yolk and beat them into two bowls (the bowl for the egg white should be free of water and oil). Add 8 grams of white sugar to the egg yolk.

2.121Stir well and add salad oil and stir well.

3.212 Stir well and add grape juice.

4.1 Add 30g sugar and tartar powder to the egg whites and beat with a whisk at low speed and then at high speed until small upright peaks appear.

5.2 Add the sifted flour and corn starch and mix well.

6.Chop the dried cherry tomatoes into small dices.

7. Pour it into the egg yolk paste and mix evenly.

8. Add 1/3 of the meringue to the remaining egg yolk mixture.

9. Stir evenly.

10. Pour it back into the remaining meringue.

11. Stir evenly and be careful not to destroy the bubbles.

12. Then pour the egg yolk cream into the baking tray (shake out the bubbles) and bake in the oven at 165 degrees for about 20-25 minutes.

13. After baking, turn it over onto a piece of wax paper, let it cool until it is warm, tear off the wax paper on the surface, and then cover it to prevent the surface from drying out. After it cools down, turn it over again, tear off the wax paper on top, use a knife to cut a few times on the surface of the cake, but don't cut it, and spread whipped cream on it.

14. Roll up and refrigerate to set.

The cherry tomato cake roll may seem complicated, but if you put your heart into it, you can make it in just a few tries. In addition, if you give yourself some special care every now and then, your mood will improve and you will naturally be healthier.