How to make blueberry cream cake roll

The deterioration of living environment and the increase of study and work pressure are slowly eroding our health, so health preservation actions are urgent.

1.Put the egg whites and egg yolks into oil-free and water-free containers respectively. Add 20g of fine sugar to the egg yolk. If you have lemon essence, add a drop to remove the eggy smell. If not, you can leave it out.

2.12 Use an electric whisk to beat at high speed until the egg yolk expands to 3 times its original size, turns white, and is very thick, leaving traces when it drips when lifted. Beat all the granulated sugar until dissolved.

3.21 Beat the egg whites at low speed until smooth.

4.12 Add 10g fine sugar and beat at high speed.

5.21 When the egg whites start to turn white and there are still irregular large bubbles on the surface, pour in 10g of fine sugar and continue beating.

6. When the surface is relatively smooth, but the egg whites tend to slide when the container is shaken, add the last 10g of fine sugar.

7. Finally, beat the egg whites into hard foam. At this point, the egg whites will not fall out when the container is turned upside down.

8. Pour 1/3 of the whipped egg whites into the whipped egg yolks and mix well. Be careful to stir from the bottom up, not in circles. You can hardly hear the sound of bubbles bursting when cutting and mixing.

9. Pour the mixture prepared in step 8 back into the egg whites and mix well. At this point, the mixture is very fine, whitish in color, and has a certain consistency. After dripping, the traces are obvious and will not disappear quickly.

10.1 The evenly mixed cake batter is very delicate and smooth, with basically not too many obvious bubbles. It is whitish in color, and the dripping marks are obvious and not easy to disappear.

11.2 Sift the low flour twice, then sift it into the mixture in step 9 three times and mix well. Note that you cannot draw circles, but scoop from the bottom upwards and mix well. You can hear the sound of tiny bubbles bursting. This is normal. In this step, a small number of bubbles will "sacrifice themselves for the overall situation." Mix it boldly and carefully. At this time, remember to turn on the oven and preheat it to 170 degrees.

12. Pour the cake batter into a baking pan lined with baking paper and slightly smooth the surface. Unless you are using a completely non-stick baking pan, it is better to put some greaseproof paper on it, otherwise you will be driven crazy by the cake being unmolded.

13. Put it into the oven preheated to 170 degrees, on the middle layer, for about 10 minutes, until the surface starts to color. Do not bake it for too long, otherwise the cake roll will be too dry and cannot be rolled up. If you are worried, you can insert a toothpick into the bottom and pull it out to see if there is any cake batter on the toothpick. If not, it means it is cooked.

14. Prepare the filling while the cake is baking. I used blueberry cream filling, but you can prepare any flavor of filling according to your preference.

15. Peel off the baking paper of the baked cake and let it cool on the baking rack. This time I used the side next to the wax paper as the surface of the cake roll, so I spread the cream on the other side.

16. Use the short side as the axis and roll up along the long side. Cut the last edge neatly according to the shape of your cake roll, then wrap it with plastic wrap and refrigerate it for several hours to set. It is recommended to refrigerate before eating, so that the taste is better

For many mothers, their children's nutritious food and good health are their greatest happiness. So today, the editor will introduce you to the blueberry cream cake roll. Please make it for your children as soon as possible.