Coconut Juice Dried Cake Roll

1. Take two large bowls and separate the egg yolk and egg white. The bowl containing the egg white should be free of water and oil;

2. Add olive oil and coconut juice to the egg yolk and stir well; Sift in low flour and mix until there are no flour particles;

3. Add 1/2 sugar to the egg white;

4. Start the egg beater and beat at low speed until the egg whites are fluffy and white, then add the remaining 1/2 sugar;

5. Drive at high speed until the egg beater is lifted, and the pointed egg whites will not bend;

6. Take 1/3 of the egg white and pour it into the egg yolk paste, mix gently and evenly;

7. Pour all the mixed egg yolk paste into the egg white paste, gently cut and mix evenly until the egg white and yolk are completely fused;

8. Place oil paper on the baking tray, and cover the oil paper with a layer of chopped dried cranberries and raisins;

9. Pour in cake batter and smooth it out;

Preheat the oven in advance and bake at 180 ° C for 20 minutes; Take it out and cool it down a bit. Roll it up in your own way and refrigerate for half an hour to set it;