Jam piebald rolls

Overview

The cake roll without the fruit cream looks like a mini roll. This cake roll uses cocoa powder to create irregular mixed colors to form a spotted pattern, and is wrapped in an appropriate amount of strawberry jam to enhance the flavor. It is suitable for taking on the go and is a recommended souvenir for spring outings.

Tags

• baking
• cocoa powder
• corn oil
• large egg
• low gluten flour
• strawberry jam
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 After separating the protein, add a few drops of lemon juice, add a total of 45 grams of fine sugar in batches, and beat the protein.

   

2. 2 Whisk until wet foam forms as shown in the picture.

   

3. 3 Put 4 egg yolks, pure milk, corn oil, and 20 grams of fine sugar into a basin and stir until the sugar melts.

   

4. 4 Sift in the low-gluten flour and mix until there are no particles.

   

5. 5 Mix the egg white paste and egg yolk paste.

   

6. 6 Take 2 tablespoons of cake batter, add 5 grams of cocoa powder, and mix evenly.

   

7. 7 Pour the cocoa batter into the original batter and stir a few times (do not mix completely).

   

8. 8 Brush a 13-inch rectangular non-stick baking pan with butter.

   

9. 9 Pour in the batter and shake to create large bubbles. Preheat the oven to 180 degrees for 5 minutes, then place it on the middle shelf and bake for 20 minutes.

   

10. 10 After taking it out of the oven, turn it upside down to unmold, then put a piece of oil-absorbing paper on it, and turn the cake over with the front door facing up.

    

11. 11 Make shallow marks every two centimeters and apply strawberry jam.

    

12. 12 Roll the cake tightly and let it set for 30 minutes.