ButterRaspberriesThe materials for the egg roll:Yolk4 pieces,Whites4, whole egg 1,Milk40 grams,Low-glutenflour40 grams,Cornstarch10 grams, sugar 40 grams,Lemonjuice, salt 1 gram

ButterRaspberry jamThe method for the egg roll:

1. Mix yolk with milk, sift in low-gluten flour and cornstarch, then beat whites with sugar three times.

2. Gradually add beaten whites to the mixture, gently fold, pour into a baking tray, shake out large bubbles.

3. Preheat the oven.Oven170 degrees Celsius top and bottom heat for 12 minutes.

4. Turn the baked cake over and spread it to level.EggcakeRemove the parchment paper while hot.

5. Allow to cool slightly, then spread withjamand whipped butter.milk foam

6. Wrap with parchment paper and refrigerate for 20 minutes before cutting into pieces to serve!