Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Eggs ( 4 ) | Low-gluten flour ( 80g ) |
Milk ( 50g ) | Corn oil ( 40g ) |
Sugar ( 95 grams ) | Baking powder ( 2 grams ) |
Whipping cream ( 50g ) |
How to make strawberry light cream cake roll
1.Get all the ingredients ready! Separate the egg yolks and egg whites and place them in two water-free and oil-free basins.Beat the egg yolks, add milk, corn oil and 20 grams of sugar respectively, and beat evenly with a whisk!
2. Sift low-gluten flour and 1 gram of baking powder into the egg yolk paste!
3. Stir evenly and set aside!
4. Beat the egg whites!
5.Add 30 grams of sugar first!
6.Keep whipping!
7.Add 30 more sugar!
8.Add 1 gram of baking powder!
9.Use an electric whisk to beat until no more dripping occurs when you lift the whisk.Until the egg whites!
10. Add 1/3 of the egg white paste to the egg yolk paste and mix evenly!
11.Pour the remaining egg white paste into the egg yolk paste and mix evenly!
12.Pour the cake batter into a baking tray lined with tin foil!
13. Preheat the oven! 180 degrees, middle layer, bake for 20 minutes!
14.Put the baking mesh on the baked cake!
15.Turn over the baking sheet and remove the baking sheet!
16.Gently peel off the tin foil!
17.Put the tin foil back on!
18.Turn over!
19.Put the remaining 15 grams of sugar into the whipping cream and beat until it has texture.Until then, spread evenly on the cake!
20.Wash the strawberries!
21.Sprinkle on the cream!
22.Use a rolling pin to help roll up the cake!
23. Wrap it in tin foil and put it in the refrigerator for about 1 hour!
24.The cake roll is ready!
25. Cut and eat!
Tips
If you use tin foil to line the baking sheet, some cakes will stick.It is recommended to use oil paper to line the baking sheet!
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