Pineapple Log Cake

Beat the whole eggs into a bowl that is free of water and oil, add powdered sugar and a few drops of white vinegar. Use an electric mixer to whip.

Beat with a hand mixer; the egg mixture won't drip quickly.

Sift in the flour.

Gently fold from the bottom with a spatula until the flour and batter are well mixed. Preheat the oven while mixing. Bake at 150°C with both upper and lower heat for 35 minutes, using one tray of the Changdi baking pan.

After mixing well, pour the oil along the edge of the bowl and use a spatula to gently fold from the bottom upwards until evenly mixed. Be gentle to avoid developing gluten.

Pour into a baking pan lined with parchment paper. Smooth it out and give it a few gentle shakes. Bake in the oven for 35 minutes.

After baking, spread jam on it while it is slightly cool. Roll it up and set aside.

Next, make the coconut filling. After the butter is softened, gradually add the powdered sugar in batches and mix well, no need to whip.

Gradually add the egg mixture and stir evenly.

Add the desiccated coconut and mix well.

First, spread a small amount of egg liquid on the surface of the cake roll, then brush on the coconut filling.

Use a toothpick to draw a flower shape. Bake in the oven until golden, about 15-20 minutes. Each oven has different temperatures; mine got a little overcooked, it tastes crispy and very fragrant, not soft like the ones bought outside.

The appearance after baking.