Recipe for sesame and potato mashed cake rolls

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  1.Cook the eggs according to the chiffon cake recipe Add the separated egg yolks to the milk salad oil, low-flour black sesame seeds, and mix evenly

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  2. Beat the egg whites, add fine sugar in three batches, and beat until slightly wet

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  3.Get Add one-third of the egg whites into the egg yolk batter and mix evenly, then pour the remaining egg whites into the egg yolk batter and mix evenly

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  4.Pour the cake batter into the baking pan (here you can add cocoa powder, matcha powder, etc.) and shake it a few times to knock out the bubbles.Put it in the oven and bake it at 190 degrees for 18 seconds.Minutes

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  5. When baking cakes, make sweet potato puree, steam and peel the sweet potatoes.Sieve and add powdered sugar to adjust the sweetness of the sweet potatoes.If the sweet potatoes are too dry, add a small amount of milk.If the sweet potatoes are too thin, fry them in a pan to evaporate the water.Take out the cake slices and place them upside down on a piece of oil paper, and let cool to lukewarm.Spread the sweet potato filling evenly

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  6. Then roll it up slowly with a rolling pin, pay attention to Place the finishing edge in the middle of the cake roll so that it is pretty enough and the bottom of the cake roll can be pressed lightly to prevent it from loosening.Finally, place it in the refrigerator for 20 minutes to set, take it out and slice it and it's done