Coconut Sesame Cake Roll

Overview

The child has been thinking about the cake roll for a long time, and today I tried one. The sesame seeds are so fragrant, the coconut is so pure, and the Le Cordon Bleu baking pan and bread knife are so useful. Everything is so beautiful. I actually used 65 grams of sugar to make this cake, and I thought it was a bit sweet, so I changed it to 50 grams here. Friends who don’t like sweetness can reduce the sugar, and those who like it can add sugar.

Tags

• baking
• cake flour
• coconut
• egg
• white sugar
• black sesame

Ingredients

Steps

1. 1 Separate the egg yolks and set aside.

   

2. 2 Add sugar gradually to the egg white batter.

   

3. 3 Beat until the protein paste becomes foamy.

   

4. 4 Then add the egg yolks in portions and increase the speed of the egg beater.

   

5. 5 Beat until the egg custard is combined.

   

6. 6 Then add the cake flour to the egg batter.

   

7. 7 Mix in a J shape until no dry powder forms.

   

8. 8 Preheat the oven and prepare a rectangular plate, line it with baking paper.

   

9. 9 Add the cake batter to the baking pan and smooth it out with a spatula.

   

10. 10 After baking, open the four corners and let cool for about five minutes.

    

11. 11 Use a dough stick to make a pull-up roll and roll up the cake.

    

12. 12 After rolling, let it set for more than half an hour. The longer the time, the more beautiful the shape will be.

    

13. 13 Finally slice and enjoy.