Blueberry Cream Roll

Cut the blueberries in half, add fine sugar and marinate for half an hour, then simmer over low heat until thick. Pour in lemon juice and simmer for another half minute before removing from heat. It can be stored in a clean glass jar and used as needed.

Mix corn oil and milk together, sift the low-gluten flour and bamboo charcoal powder into the milk mixture and mix well, then separate the egg yolks from the eggs and add them to the batter and mix evenly.

Add the fine granulated sugar to the egg whites in two batches and beat until just forming soft peaks. Take one-third of it and fold into the egg yolk mixture until well combined.

Fold it back into the original meringue and mix evenly. Do not stir in circles, as it can easily deflate.

Place a silicone mat in the baking tray, pour the batter onto the silicone mat, spread it evenly, and tap to remove air bubbles.

Preheat the oven to 150°C with both top and bottom heat. Place the cake batter in the middle-lower rack of the oven and bake for 30 minutes. Remove from the oven and unmold once it is cool enough to touch.

After demolding with the front side facing up, cut off the tail at an angle. Whip the light cream with fine sugar until 80% stiff, then pour in the blueberry jam and mix slowly until firm. Spread it on the cake, and use a rolling pin to help roll it up.

Finished product.