Rainbow cake roll

Overview

How to cook Rainbow cake roll at home

Tags

• baking
• baking powder
• egg
• food coloring
• low gluten flour
• whipping cream
• fine sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare the above materials

   

2. 2 Separate the egg yolk and egg white first. The container holding the egg white must be oil-free and water-free

   

3. 3 Add fine sugar to the egg yolks and beat with a whisk

   

4. 4 Add the vegetable oil (you want odorless vegetable oil) in three batches. Beat evenly with a whisk each time before adding the next time

   

5. 5 Add water or milk and mix gently

   

6. 6 Mix flour and baking powder and add in, mix well and set aside

   

7. 7 When the egg whites are whipped into fish-eye foam, add one-third of the fine sugar

   

8. 8 Continue to beat, and add the remaining fine sugar in two batches, and finally beat the egg whites to a wet foaming state (after lifting the egg beater, the egg whites can pull out curved sharp corners)

   

9. 9 Pour one-third of the egg yolk paste into the egg whites and mix evenly (mix from the bottom up, do not stir in circles)

   

10. 10 Add another third of the egg yolk paste and stir evenly

    

11. 11 Finally, pour in the remaining egg yolk paste and mix well

    

12. 12 Divide the stirred egg yolk paste evenly into seven portions and prepare the required coloring

    

13. 13 Put the colored cake batter into a piping bag

    

14. 14 Pour the prepared cake batter into a baking pan lined with tin foil or greaseproof paper, smooth it out, and shake it hard a few times to pop out any large bubbles inside the batter. Place the baking sheet into a preheated 180 degree oven and bake for 15-20 minutes

    

15. 15 After the baked cake is cooled, spread with whipped cream, roll it into a cake roll and put it in the refrigerator to cool and set

    

16. 16 When it comes to shaped cake rolls, you can cut them into slices and eat them