Blackcurrant Cake Roll

1. All materials

2. Separate egg white and yolk in two anhydrous and oil-free basins

3. Add 10 grams of white sugar, corn oil, and milk to the egg yolk and stir

4. Filter low powder through a sieve

5. Use a scraper to stir fry and mix up and down evenly

6. Beat the egg whites until bubbles appear, then add one-third of the white sugar

7. Beat until smooth, then add one-third of the white sugar

8. Add the final white sugar until patterns appear

When there is a small triangle on the top of the egg beater, it indicates that it has been properly whipped

10. Dig one-third of the egg white into the yolk and mix well up and down

11. Pour the mixed egg yolk into the remaining egg white, mix well up and down, and avoid making circles

12. Place oiled paper in the baking tray, pour the cake batter into the tray, and shake vigorously a few times to create bubbles

13. Soak blackcurrants in hot water in advance and sprinkle blackcurrants on top

Preheat the oven to 180 degrees for 10 minutes, then select 110 degrees for 30 minutes. The specific temperature depends on the individual oven

15. Place oiled paper under the cake that has been tested well and invert the cake on top

16. Remove the oiled paper and slowly push it inward with the oiled paper underneath

17. Twist both sides like wrapping candy and refrigerate for 15 minutes

18. Cut and arrange the plate

19. Qi Feng is soft, this one does have a sticky feeling and is super delicious