Patterned cake roll

1. Separate the egg yolk from the egg white and place them in a pot that is free of water and oil.

2. Beat the egg yolk and add 20 grams of white sugar to stir evenly.

3. First, add milk and salad oil and stir well, then add 80 grams of low gluten flour.

4. Use a rubber scraper to stir evenly and make a delicate egg yolk paste for later use.

5. Add a few drops of white vinegar to the egg whites and use an electric mixer to stir at low speed for about 1 minute until coarse bubbles appear. Add 1/3 of fine sugar.

6. Adjust the electric egg beater to medium speed 3 and continue stirring for about 1 minute. The protein bubbles will become smaller and the volume will expand to twice the size. The egg mixture cannot stick to the egg head. Add 1/3 of fine sugar.

7. Continue stirring with three levels of the egg beater, the egg whites become more delicate with some slight patterns. When the egg beater is lifted, the egg whites in the bowl cannot stand, and the beating field on the egg beater becomes drooping.

8. Add the remaining 1/3 of granulated sugar and continue using three levels. During the beating process, the egg whites become harder and the lines on the beaten egg head become finer and finer. Lift the egg beater head, and the protein on the egg beater head should be curved. The protein in the egg beater bowl should be straight and the peak should be slightly curved downwards. At this time, it is nine distributions, suitable for making cake rolls.

Mix egg white powder with egg yolk paste three times, and stir evenly each time.

10. Mixed cake batter.

11. Pour the cake batter into a baking tray lined with oiled paper and spread it evenly.

12. Leave an appropriate amount of cake batter and mix it evenly with an appropriate amount of cocoa powder.

13. Put the cocoa cake paste into a piping bag, squeeze it out with a small opening, draw a horizontal line on the cake paste, and then use a toothpick to alternately draw patterns in both directions. Put it into the middle layer of the preheated 180 degree oven and bake over high and low heat for about 20 minutes.

14. Baked cake.

15. Let it warm, remove the corners, and evenly spread a layer of strawberry jam on the back of the cake.

16. Roll up the cake, tighten both ends of the oiled paper, and set for 10 minutes.