How to make blueberry and chestnut roll cake

Nowadays, many people work and live alone outside. They want to learn how to cook, but they just can’t do it well. In order to solve this problem, I will now teach you how to make blueberry and chestnut cake roll.

1.1 Egg yolk 20g fine sugar beat until sticky and white

2.2 Prepare and weigh all materials

3.1 Add one ball of egg white into the egg yolk and mix well with a rubber spatula. Then pour the egg yolk paste into most of the remaining egg whites and mix them all with a rubber spatula.

4.2 Add 30g of fine sugar to the egg whites in 3 times and beat until it can be scooped up into a right angle with a whisk

5.1 Pour the batter into a baking pan lined with baking paper and smooth it out. The batter should be approximately 25×30cm. Put it in the preheated oven at 170 degrees for about 8-10 minutes. Be careful not to overbake. The surface of the cake should be lightly baked.

6.2 Sift in low-gluten flour and mix well with a rubber spatula until there is no dry powder.

7. Make the cake roll filling: Whip the cream and add chestnut paste and stir.

8. Place the filling on the cooled cake slices and trim the beginning of the cake slices with a knife (see picture)

9. Sprinkle with chopped chestnuts

10. Roll up from the beginning to the end and roll tightly

11. Wrap it with baking paper and refrigerate for half an hour to set.

12. After half an hour, remove the wax paper, cut both ends of the cake roll evenly, trim the end of the cake roll, squeeze chestnut paste on the left and right sides with a 9-hole Mont Blanc nozzle, and decorate the middle with blueberries, etc.

Maybe you have never eaten blueberry and chestnut cake roll before, and you don’t know how to make it. Now, follow your heart and learn to make this dish. You should know that the sense of accomplishment and joy after making it is really delightful.