How to Make Grapefruit Cake Roll

Seed Egg Cake Rolls are a dish that many people make, with different methods resulting in various flavors,Cooking Network shares the recipe for Seed Cake Rolls for everyone. It's simple, tasty, and perfect for meals. Following this method will result in a seed cake roll that is sweet, sour, salty, and savory, with many similar dishes also able to be made using this technique.

Seed Cake Roll Ingredients Introduction

Main ingredients:

Low-gluten flour(80 grams)Eggs(4 pieces)Sugar(60 grams)Corn oil (60ml)milk(80ml) Dried grapes (40 grams) White vinegar(a few drops)Strawberry jam ( )

Steps for making Seed Cake Roll:

Prepare the ingredients:Grapes Dry Soak in warm water for 5 minutes.

Drain and dry thoroughly.

Sift the flour.

Mix corn oil and milk until no visible oil droplets remain.

Add sifted flour in two portions, folding gently to combine.

Continue folding until no dry flour remains.

Beat the eggs yolks separately.Egg yolks and egg whites

separately into oil-free and water-free containers (use a larger container for egg whites, as they will expand).

Add the beaten yolk mixture to the flour mixture.

Stop mixing when it's done; overmixing can cause tough dough.Vinegar

(a few drops)

Mix in vinegar into the egg whites.

Start beating at low speed until large bubbles form, then add 1/3 of the sugar and continue to beat at medium speed.

Continue beating until fine foam forms and add another 1/3 of the sugar. Continue beating.

Beat until clear patterns appear and add the remaining sugar. Reduce speed.

Raise the whisk to form soft peaks; it should bend without breaking.(Preheat oven to 165°C)Oven Preheat at 165°C.

Fold in 1/3 of the whipped egg whites into the batter, gently folding to combine (avoid circular motions to prevent air from escaping).

Proceed as shown: gentle folding.

(Now preheat the oven to 165°C)

Fold in another 1/3 of the egg whites and mix well. Add the remaining batter and gently fold until combined.

Add dried grapes and mix thoroughly.

Pour the mixture into a baking tray lined with parchment paper, tap lightly to remove air bubbles.

(Use a 28CM * 26CM rectangular pan)

Bake for 25 minutes at 165°C. Remove from oven.

Let it cool slightly before flipping and trimming the edges on clean parchment paper.

Spread with strawberry jam.

Roll tightly, securing ends with parchment paper, then chill in refrigerator for 20 minutes to set. Set

Slice after chilling.

Arrange on a plate.

An additional photo! Beautiful!

3Tips:

All ingredients were measured using an electronic scale and measuring cups. Incorrect ingredient amounts can result in a cake that is not fluffy or rollable. Do not beat the egg whites to stiff peaks; soft peaks are sufficient. Stiff peaks can cause cracks when rolling or baking. Gently fold the batter with the egg whites to prevent air loss and a non-fluffy texture. Adjust oven temperature according to your appliance, monitoring the cake closely during baking.