Rainbow cake roll

Overview

How to cook Rainbow cake roll at home

Tags

• baking
• blue food coloring
• cake flour
• corn oil
• egg
• red food coloring
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Put the egg whites and egg yolks in water-free and oil-free basins for later use. Add 10 grams of fine sugar to the egg yolks and mix well. It is best to use a whisk, as the color will become slightly lighter.

   

2. 2 Add corn oil and milk in turn and mix well.

   

3. 3 Sift in the flour and mix until there are no lumps.

   

4. 4 Mixed egg yolk paste.

   

5. 5 Add a few drops of lemon juice to the egg whites and beat until coarse foam. Add 40 grams of fine sugar in three batches and beat until wet foam.

   

6. 6 Add one-third of the egg white batter to the egg yolk batter, mix well, then pour it back into the egg white batter, and continue to mix evenly.

   

7. 7 Divide the mixed batter into three equal parts, add blue and red coloring to two of them respectively, mix well with a spatula, then put each into a piping bag for later use.

   

8. 8 Line a baking pan with parchment paper and pipe the three colors of batter into the baking pan.

   

9. 9 Preheat the oven to 175 degrees, set the upper and lower heat to the middle level, and bake for 13 minutes. After baking, tear off the parchment paper, turn it upside down and let it sit until lukewarm. During this period, cover the cake with the parchment paper to prevent it from drying out.

   

10. 10 Whisk the light cream with 10 grams of fine sugar, turn the cake roll over and spread the cream well.

    

11. 11 Roll up and refrigerate for half an hour before slicing.