How to make strawberry yogurt cake roll

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  1.Weigh the ingredients and separate the egg yolk and egg white.

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  2. Beat the egg yolks, add sugar and mix well.Add the corn oil to the egg yolks in three batches and mix well.Mix well.

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  3. Add yogurt to 2 and mix well.

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  4.Put 3 into two containers in a ratio of 2:1, the same Divide the cake flour into two parts 2:1.On the left, add the cake flour with a ratio of 2 and all the red yeast rice powder, and on the right, add only the remaining cake flour.And use the cutting and mixing method to stir into red yeast powder egg yolk paste and ordinary egg yolk paste respectively, and set aside.

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  5. Add the fine sugar to the egg white bowl in three batches and beat until wet.(The egg whites of the egg beater are in a curved shape.The detailed steps can be used to whip the egg whites of my colorful pistachio cake)

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  6. Mix the beaten egg whites with the two egg yolk pastes in the same ratio of 2:1.A.First, take one-third of the egg whites with a ratio of 2 and mix with the red yeast powder and egg yolk paste, then mix it with two-thirds of the egg whites and set aside.B.Refer to method A to cut and mix the ordinary egg yolk paste evenly.

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  7. Preheat the oven to 170 degrees for five minutes.During this period, pour the red yeast rice cake batter into one side of the baking pan and spread it flat along this side; then pour the ordinary cake batter into the other side of the baking pan so that the two cake batters are naturally connected and spread out.Drop the baking pan from a distance of 30cm from the tabletop and repeat several times to release air bubbles.

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  8. Set the oven to 170 degrees and bake for 15 minutes.After baking for 10 minutes, take out the baking pan, drop it from a distance of 30cm from the table, and repeat it several times to quickly dissipate the heat.
  Put it face up for a few minutes (when it feels no heat or sticky to the touch), turn it upside down on a cooling rack lined with wax paper, and remove it from the mold after sufficient heat dissipation.The cake body with marble gradient pattern was successfully made.

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  9. Add fine sugar to the light cream and beat.After the cake has cooled, spread the cream and place a row of strawberries on top.(There are fewer pictures on both sides, and the middle is thicker, so that when the cake is rolled up, it feels like the center circle is full of cream)

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  10. Pick up one side and wrap it around the central cream bulge, and roll it up; wrap it in wax paper and put it in the refrigerator to set for 20 minutes.
  Picture flowers on the top of the cake roll and decorate with fruits as you like.

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  11. Eat a few pieces and cut them a few times, each piece is covered in thick cream Big strawberries, so delicious.