Spotted Cake Roll

Overview

The cake roll is as soft as a towel, paired with fresh animal cream and seasonal fruits. It’s perfect for afternoon tea!

Have all materials ready
Beat the egg whites first (4 pieces)
Add fine sugar (35g) in batches and beat
Beat the egg whites at medium speed until fish eyes are foamy. Add one-third of the fine sugar in the egg whites
When the egg whites are fine and there are no big bubbles, add the second time, and when there are lines, add the third time
Beat the egg whites until they form sharp peaks. (Don’t beat the egg white too hard)
Beat egg yolks (4) with fine sugar (15g)
Then add corn oil (60g) milk (60g)
Continue to send
Add 15 grams of egg yolk paste to the evenly stirred egg yolk paste into a clean glass bowl
Add cocoa powder (5g) and mix well
Add 10 grams of beaten meringue to the evenly stirred cocoa paste and mix well
Pour the mixed cocoa batter onto the baking paper and randomly pipe dots on it (can be squeezed into irregular circles)
Bake in the oven at 190° for 2 minutes
Add the remaining egg white to the egg yolk batter and stir evenly
Pour over the baked dots to cover
Smooth it out with a scraper and shake it lightly on the table
Enter the oven at 190° for about 15 minutes
After taking it out of the oven, tear off the baking paper while it's still hot and place it on a cooling rack to cool
Whipped cream
To a bit hard as shown
Cut the cake slice into two diagonal edges
Same as above
Apply the whipped cream
Put your favorite fruit on top of the cream
With the help of a rolling pin
Roll up the cake and wrap it tightly to shape. Refrigerate for about 2 to 3 hours before cutting and eating.
Done!