Low-gluten flour: 75g
Eggs: 3
Ingredients:
– 2 drops blueberry sauce – Appropriate amount of coconut flakes – Appropriate amount of other ingredients Instructions: 1. Prepare the ingredients. Separate the egg whites and yolks. Add 35g of fine granulated sugar to the egg yolks. 2. Sift low-gluten flour and cornstarch into the egg yolk mixture. Use a whisk to mix into a uniform batter. 3. Then add water, salad oil, and lemon juice sequentially, stirring until well combined. 4. Sift low-gluten flour and cornstarch into the egg yolk mixture again. Use a whisk to mix into a uniform batter. 5. Add 30g of fine granulated sugar to the egg whites in two batches. Beat until soft peaks form, where the whisk leaves a pointed tip when lifted. 6. Take one-third of the whipped egg whites and fold them evenly into the egg yolk batter. 7. Pour the mixed batter back into the remaining two-thirds of the egg whites. Continue folding until a smooth and fine batter is achieved.8. Pour the mixed batter into the prepared baking pan with patterns. Use a scraper to smooth the surface of the cake batter. Lift the pan and gently tap the bottom with your other hand to release large air bubbles. Place it in a preheated oven at 170°C (338°F), using both top and bottom heat, and bake for about 15 minutes.
9. Immediately invert the baked cake sheet onto a cooling rack to prevent shrinkage. While still hot, carefully peel off the parchment paper and then place it back on top. 10. Once slightly cooled, place a clean sheet of parchment paper on top and flip it over. Brush a layer of blueberry jam onto the cake. 11. Gently roll up the cake. Wrap it in the parchment paper and refrigerate for half an hour to set its shape. 12. Brush another layer of blueberry jam onto the surface of the cake roll. 13. Sprinkle a bit of coconut flakes on top. 14. Slice into portions to serve the delicious blueberry cake roll.
