Blueberry Cake Roll

Separate the egg whites from the yolks.

Add milk and corn oil to the yolk bowl.

Stir until fully blended.

Add the cake flour.

Stir until it becomes a very fine paste.

Add lemon juice to the egg whites.

Beat until stiff peaks form; the egg whites should form small curved hooks when lifted.

Scoop out 1/3 of the egg whites and add them into the egg yolk mixture.

Stir evenly.

Fold the egg yolk mixture into the egg whites.

Continue stirring until well blended.

Prepare a 28 cm square cake pan.

Pour in the cake batter.

Put it in the oven and bake at 160 degrees for 25 minutes.

After the surface is evenly colored, cover the surface with aluminum foil.

Time's up, out of the oven.

Cut off the corners on both the top and bottom sides.

Use raspberry jam as the filling.

Spread onto the surface of the cake.

Roll up from the bottom.

After rolling it up, put it in the refrigerator to chill for 1 hour.

Take out the pieces.

Finished product. The sun is warm, the breeze is gentle, enjoy a wonderful afternoon tea!