[Tomato Recipe] Perfect and Exquisite Cake Roll Series - Pink Rabbit Cake Roll

Overview

I like fresh and cute painted cakes, but I am afraid of eating a whole piece of pigmented cake. I usually make cocoa and matcha flavored cake rolls. I really wanted to make this pink bunny cake roll, so I bought dried strawberry powder to try. Although the color is beautiful without pigments, the taste is not bad!

Tags

• baking
• cake
• cocoa powder
• corn flour
• egg
• food coloring red
• low gluten flour
• salad oil
• vanilla extract
• whipping cream
• fine sugar
• protein
• water

Ingredients

Steps

1. 1 Beat the egg whites and yolks separately into a water-free and oil-free egg beating bowl

   

2. 2 Add 35g of fine sugar to the egg yolks and beat until the color becomes lighter and slightly thicker. Add water, salad oil, and vanilla extract in sequence, and stir to mix

   

3. 3 Sift in low-gluten flour and mix thoroughly until the batter becomes sticky

   

4. 4 Take a small spoonful of egg yolk batter into a bowl, add 1/2 small spoonful of low-gluten flour, and mix evenly

   

5. 5 Take a small spoonful of the mixed batter, add a little pink coloring, and stir into a pink batter

   

6. 6 Beat the egg whites in a water-free and oil-free mixing bowl until stiff peaks

   

7. 7 Take 1 tablespoon of the whipped meringue and add it to the pink batter, stir evenly

   

8. 8 Put it into a piping bag and draw the bear’s mouth on the cake roll silicone mat

   

9. 9 Add 2 tablespoons of meringue to the remaining batter to make a plain cake batter

   

10. 10 Put it into a piping bag, draw the bear's face on the silicone mat, put it in a preheated 170-degree oven on the middle layer, bake for 1 minute and take it out

    

11. 11 Add pink coloring to the previous egg yolk paste and stir into pink egg yolk paste

    

12. 12 Add the previous 3 egg whites to the caster sugar in three batches and beat until stiff peaks

    

13. 13 Take one-third of the meringue and add it to the previous egg yolk batter, stir evenly with a spatula

    

14. 14 After mixing, pour it back into the meringue, continue to mix evenly, and pour the mixed cake batter into the baking pan

    

15. 15 Smooth the surface, put it into the preheated 170° oven, set the middle layer, turn the heat up and down, and bake for about 14 minutes. Cover the surface of the baked cake with parchment paper, then flip the cake onto the drying net, gently peel off the silicone pad on the surface, then cover it again and let it cool slightly

    

16. 16 Whip the light cream and sugar until it is 70% fluffy, and the texture will not disappear

    

17. 17 Turn the slightly cooled cake over again, with the patterned side facing down, and spread a layer of whipped cream on the non-patterned side

    

18. 18 Lightly score one end of the cake, then use a silicone mat to roll up the cake

    

19. 19 After rolling the cake roll, place it in the refrigerator for more than 1 hour. Once done, use cocoa powder mixed with water to draw the nose and eyes of the bear. The bear cake roll is now ready. You can cut it into pieces and share