Blackcurrant cake roll, delicious and visually appealing

Dried fruits are added to red wine.

Microwave on medium power for 1 minute.

Separate the egg white and the egg yolk.

Add milk and corn oil, and mix well with a manual egg beater.

Pour the mixture of milk and corn oil into the egg yolks.

Then add 20 grams of fine granulated sugar and mix evenly with a hand whisk.

Sift in the low-gluten flour.

Mix into a paste using a manual egg beater.

Weigh out 60 grams of fine sugar and add it to the egg whites in three separate portions.

Use an electric mixer to beat the egg whites until they reach soft peaks. When you lift the beaters, the egg whites should form slightly curved peaks.

Fold one-third of the beaten egg whites into the egg yolk batter until well combined.

Then fold in the remaining two-thirds into the beaten egg whites.

Fold and mix evenly; avoid stirring.

A baking pan a few centimeters square, lined with parchment paper or oil paper.

Place the wine-stained black currants.

Pour in the cake batter.

Smooth it out with a scraper.

Gently tap a few times before putting it in the oven to shake out the large air bubbles.

Preheat the oven to 160 degrees, with both top and bottom heat, place in the middle layer, and bake for about 30 minutes.

Then turn off the heat, and bake for another five to six minutes.

Invert it on the drying rack, tear off the oiled cloth or wax paper, and let it dry until it is not hot to the touch.

Whip 35 grams of light cream with an electric mixer until it reaches about seven to eight tenths of stiffness.

Lay a sheet of clean parchment paper on the cutting board, and place the dried fruit with the flesh side down.

Spread the whipped cream.

Using a rolling pin, roll up the cake batters along with the parchment paper.

Roll up the oiled paper and refrigerate for more than 1 hour to set its shape.

Just take it out and cut it into pieces.