How to make raspberry cake roll

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn how to make raspberry cake roll from me now.

1.12 Use a baking tray of about 30×40. If the baking tray is too large, you need to fold it into a rectangle with wax paper like I did, and then fold and stick the four sides together.

2.21 Make the cake roll batter: Beat 20g egg yolk and granulated sugar until thick and light yellow.

3.12 Add fine sugar to the egg whites in 3 times, beat until it can flow when picked up, and the shape of the drops can remain unchanged on the egg whites (the state before wet foaming)

4.21 Pour the beaten egg yolk paste into the egg white paste

5.1 Sift in powder

6.2 Use a manual egg beater to mix evenly

7. Use a rubber spatula to stir evenly

8. Pour melted butter (warm, not hot butter) on the spatula and stir quickly with a rubber spatula.

9. Pour the batter into a baking tray lined with baking paper. Spread the batter almost flat naturally. If it is not flat, smooth it slightly. Knock the bottom of the baking tray to shake out some bubbles. Immediately put it into the middle layer of the preheated oven at 200 degrees for about 10 minutes until the surface turns golden brown.

10. Make the filling: Beat 20 egg yolks and fine sugar until thick and white, then sift in the low flour and corn starch mixture and stir evenly.

11. Add the split vanilla seeds to the milk and bring it to a boil, then turn off the heat and let it cool down. Slowly pour the lukewarm milk into the egg yolk, stirring until it is evenly mixed.

12. After it is evenly mixed, pour it back into the pot and stir it over low heat until it becomes a sticky but slightly fluid paste. Turn off the heat and put the pot in cold water or the refrigerator to cool it down. The custard sauce is now ready.

13. Add whipped cream to the cooled custard sauce and mix well

14. Then add the softened butter and mix thoroughly until it is pulled up and becomes pointed on the whisk.

15. Then add the washed and dried raspberries

16. Stir well. If the sauce is thin, put it in the refrigerator until it thickens and becomes suitable for filling.

17. Leave the cake slices at room temperature, turn them over, and cut off the four sides to make them even. Spread the refrigerated filling until it becomes thick on the cake surface. The sides and the end can be left unpainted.

18. Roll up, wrap with baking paper, refrigerate for 30 minutes and then cut and eat. Keep refrigerated

After reading the specific method of making raspberry cake roll introduced by the editor above, have you learned it? If you are interested, hurry into the kitchen and try it out. You will definitely gain new insights!