Spring/Summer Desserts | Recipe for an Absolutely Delicious Coconut Blueberry Jam Cake Roll

First, prepare the ingredients. Separate the egg whites and yolks beforehand. The bowl for the egg whites should be free of oil and water. You can freeze the egg whites briefly. Place the corn oil and milk in a large bowl.

Stir well with a whisk until it turns white and cloudy with no oil droplets.

Add the sifted cake flour to the well-mixed oil and milk mixture.

Mix until you can no longer see any obvious dry powder; do not overmix.

Start by adding the egg yolks to the batter. You can add the egg yolks in batches or all at once.

You can use either the Z-shaped mixing method or the folding method. The egg yolk batter prepared using the last egg mixing method is smooth, fine, and free of lumps. Set the prepared egg yolk batter aside for later use.

Add a few drops of lemon juice or white vinegar to the egg whites and beat until the meringue has clear lines and a smooth texture. When you lift the whisk, the egg whites should form soft, slightly curved peaks.

Add about 1/3 of the meringue to the egg yolk mixture and fold it in gently with a spatula.

Then pour the mixed egg yolk mixture back into the remaining meringue.

Mix thoroughly using a folding motion until a smooth, non-deflating cake batter is formed.

Slowly pour the mixture into a non-stick gold dish from a low height, and gently tap it twice to remove air bubbles.

Place in a preheated oven at 170 degrees Celsius (340 degrees Fahrenheit), bake at 150 degrees Celsius (300 degrees Fahrenheit) with both top and bottom heat for 28 minutes. To prevent the surface from peeling and to make it drier, you can increase the top heat to 165 degrees Celsius (325 degrees Fahrenheit) for the last few minutes. Please adjust the time and temperature according to your own oven.

Baking in progress~

Once baked, remove the baking tray from the oven and tap it on the table a couple of times to release the hot air from the bottom.

Lift the parchment paper off the baking tray and peel off the parchment paper around the edges. Flip it over and peel off the parchment paper at the bottom to get a towel-like surface.

Roll the cake while it's still slightly warm; don't let it cool completely. Today we're making a reverse roll. After unmolding the cake roll, turn it upside down and place it on a sheet of parchment paper, right side up. Spread blueberry jam evenly on the right side.

Then you can roll it up using a rolling pin.

After rolling and shaping, brush the entire surface with blueberry jam.

Pour the shredded coconut into a large baking pan or onto parchment paper, then place the rolled-up cake roll with jam directly into it. Roll it a few times and the shredded coconut will automatically adhere to it. For any areas that are not covered, sprinkle some shredded coconut on them with your hands.

Cut into pieces and enjoy! If you want to decorate the surface with cream, proceed to the next step.

Whip the heavy cream with granulated sugar until it reaches about 70% whipped consistency, then add the blueberry jam.

Next, turn the electric mixer to low speed and mix well. If you are a beginner whipping heavy cream, it is recommended to use low or medium speed. It is not recommended to use high speed directly, because it is easy to over-whip and cause the oil and water to separate if you cannot easily monitor the consistency. Generally, beginners use low speed to whip until it starts to feel slightly heavy and is slightly softer than frosting cream. Then, stop the electric mixer and use a spatula to fold all the cream in until it is evenly mixed. After folding it in with the spatula, turn the mixer back to low speed and whip until it reaches the desired 90% whipping consistency for piping.

Decorate the surface with butter.

So pretty~

It's sweet and sour, delicious but not greasy.

Once it's packed up, you can share it with your best friends!