Cream cake roll

2024-06-29 04:18:51  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 75g )
Eggs ( 4 )
Milk ( 50g )
Corn oil ( 40g )
White sugar ( 20 grams (for egg yolks) )
White sugar ( 60 grams (for protein) )
Cream of tartar ( 2g )
Whipping cream ( 120g )
Powdered sugar ( 20 Grams )
Salt ( 1 gram )

How to make cream cake roll

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    1. Prepare the materials.

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    2.Place the egg whites and yolks separately in two water-free and oil-free basins.

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    3.Add milk, corn oil, sugar, and baking powder to the egg yolks, and stir evenly.

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    4.Sift in the low-gluten flour and stir evenly.

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    5. Mixed egg yolk paste.

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    6. Add vinegar to the egg whites and beat until thickened

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    7. Add sugar in three batches.

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    8. Just lift the egg beater and have a large hook.

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    9. Pour 1/3 of the egg white into the egg yolk paste, mix up and down, and stir-fry Mixing techniques.Preheat the oven to 120°C and 150°C

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    10.Pour the mixed egg yolk paste back into the egg whites Mix well

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    11.This is the mixed cake batter.

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    12. Line a baking pan with baking paper, pour the cake batter into the baking pan, and smooth the surface Take out the baking pan and shake it gently to release big bubbles.

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    13.Put the preheated oven at 120 degrees and 150 degrees in the middle for about 30 minutes.

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    14. Take it out of the oven and give it a shake, then turn it upside down on the grill to let it cool down.

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    15. Add 20 grams of powdered sugar to the whipping cream

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    16. After the cake is warm, tear off the baking paper, invert the cake onto the baking sheet and place the baking paper side down, spread the cream evenly on the cake

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    17. Roll up the cake and place it in the refrigerator for one hour to fix the shape.

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    18. Take out and cut into pieces when the time is up, and you can eat it.

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