How to make purple sweet potato cake rolls

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  1.Put egg whites into the whisk bucket, beat until foamy, then add lemon juice, continue to beat until white foam

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  2.Add half of the sugar in three batches, and continue to stir until the sugar dissolves.You can also add half of the sugar at a time

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  3. Beat the egg whites until they are fluffy and do not drip when you lift the whisk.Set aside

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  4.Add all the ingredients except the remaining flour to the egg yolks, mix well until the sugar dissolves

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  5.Sift in the low-gluten flour and starch, and mix evenly

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  6.The batter is best if it is fine and smooth.If it is not fine, pass it through a sieve

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  7.Add one-third of the meringue and mix evenly (do not stir)

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  8.Pour into the remaining meringue, stir well in the same way and set aside

• 9.Pour the mixed egg batter onto a baking sheet lined with greaseproof paper and smooth it out
• 10. After shaking to exhaust, place into the middle rack of the preheated oven and bake at 160 degrees for 20 minutes
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  11. When baking cakes, prepare purple sweet potatoes, peel them, wash them and cut them into thin slices

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  12.Put it into a pot of boiling water and steam until cooked

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  13. Take out and crush into puree, add butter, condensed milk and light cream, mix well and set aside

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  14.Take out the baked cake and put it on the drying net to cool

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  15.Evenly spread the purple sweet potato puree

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  16.Use a rolling pin to roll up the oil paper and roll up the cake.Push and roll into a roll, let it rest for a while to set

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  17. Take it out after about 10 minutes and cut it Cut into small pieces

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  18.Plate it and serve it with your favorite drink

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  19.Finished Picture