Kiwi Cream Roll

Overview

I made a kiwi cream roll and tied the box with a red ribbon to make it feel classy.

Tags

• baking
• children
• old man
• cake
• afternoon tea
• cake roll
• anchor whipped cream
• cake flour
• egg
• sunflower oil
• white sugar
• yellow heart kiwi fruit
• milk

Ingredients

Steps

1. 1 The egg yolks and proteins are separated and put into oil-free and water-free containers respectively. Add 10 grams of fine sugar to the egg yolks and beat lightly with a manual egg beater.

   

2. 2 Add sunflower oil and stir until fully incorporated.

   

3. 3 Add milk and mix well.

   

4. 4 Add sifted cake flour.

   

5. 5 Use a whisk to mix irregularly into a particle-free egg yolk batter. Set aside the mixed egg yolk batter for later use.

   

6. 6 Add a few drops of lemon juice to the egg whites, add sugar in 3 batches, and beat the egg whites to wet peaks.

   

7. 7 Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)

   

8. 8 Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg whites.

   

9. 9 Use the same technique to stir evenly until the egg white and egg yolk paste are fully mixed.

   

10. 10 Pour the mixed cake batter into the baking pan and smooth it out. Shake the baking pan vigorously on the table a few times to knock out any large air bubbles inside.

    

11. 11 175°. The middle layer is 18-20 minutes, depending on the temperature of your own oven. Tear off the parchment paper from the cake while it's still hot.

    

12. 12 Add 20g of whipped cream to 20g of caster sugar and beat in a basin of ice water.

    

13. 13 After cooling slightly, spread with whipped cream and sprinkle with kiwi fruit.

    

14. 14 Roll up, wrap in oil paper and refrigerate for about an hour to set.

    

15. 15 Squeeze some cream on top and garnish with kiwi fruit.