Cooking Steps

1. 

   Step1:First, put a piece of oil paper on the baking tray. Soak the raisins in rum. Wash the strawberries and remove the stalks. Cut into small pieces for standb

2. 

   Step2:Mix the yolk, milk and sugar evenly with a hand beate

3. 

   Step3:Sift in low gluten flour, cornstarch and strawberry powder. Mix well with scraper and set asid

4. 

   Step4:In an oil-free and water-free bowl, pour in the egg white and salt to beat the egg white. When making the initial big bubble, start adding a little sugar. Until the wet bubble is reached

5. 

   Step5:Take one-third of the protein and add it to the yolk paste, mix it evenly, then add the yolk paste to the remaining protein and mix it evenly. Do not over mix it to prevent defoaming

6. 

   Step6:Pour the batter into the baking pan, smooth the surface, vibrate out the bubbles, and gently put on the strawberry cube

7. 

   Step7:Preheat the oven for 160 degrees. Bake the middle layer for about 15 minutes. Insert the toothpick and remove it without wet batter. Cover the cake with a piece of oiled paper. Turn it over and tear off the original oiled paper. Let it cool a little

8. 

   Step8:Mix the cream with jam and raisins and bea

9. 

   Step9:Spread a layer of cream on the cake with a little cool. Spread more on one end. Sprinkle the remaining strawberry and raisins evenly. Roll up the end with more cream. Refrigerate for 15 minutes and then cut into pieces

10. 

    Step10:You can sprinkle a little sugar powder and decorate it with cut strawberrie

11. 

    Step11:Raisins, strawberries and rum are very delicious