How to make two-color cake rolls

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  1. Finished product picture.

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  2.Weigh the required ingredients and set aside.

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  3.Use an egg separator to separate the egg whites and yolks.

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  4. Beat the milk and corn oil until the water and oil are combined, add the egg yolk, and continue with the fine sugar Beat evenly.

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  5.Sift in low-gluten flour.

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  6. Stir until there are no particles.

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  7. Then beat the egg whites, beat the egg whites into a coarse foam, add 3-5 drops of white vinegar, and then add Caster sugar, beat.

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  8. Beat until the volume doubles and then add the fine sugar in 3 additions.

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  9. Beat until wet foam.

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  10.Take one third of the meringue, add it to the egg yolk paste, and stir evenly.

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  11.Pour the mixed batter into the remaining meringue basin and stir Evenly.

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  12. Divide the mixed cake batter into two parts, add cocoa powder to one part, and mix uniform.

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  13.Put the mixed cake batter into piping bags respectively.

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  14. Line a baking sheet with oiled paper.Then cut a small hole at the bottom of the piping bag containing the cake batter, squeeze out a strip of plain flavor first, then the cocoa flavor cake batter, squeeze out all the cake batter in sequence, lift the baking pan and shake it a few times to release big bubbles.

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  15. Preheat the oven in advance, set the upper and lower heat to 160 degrees, and bake the middle layer for 30 minutes.

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  16. Take it out when the time is up and let it dry until it is no longer hot.

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  17.Slowly roll up and wait until it cools and shapes before cutting.

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  18.Let’s get started.