Tomato Cake Roll

Tomato Cake Roll

Overview

It is dyed with pure natural red yeast rice powder and matcha powder. It is nutritious and healthy without additives. Beautiful red tomato patterns appear on the cake roll. Do you have the idea of eating one right away?

Tags

Ingredients

Steps

  1. , Egg yolk paste ingredients: 4 egg yolks, 80 grams of low-gluten flour, 35 grams of white sugar, 40 grams of corn oil or salad oil, 60 ml of water; egg white whipping materials: a few drops of white vinegar or lemon juice, 4 egg whites, 30 grams of white sugar + 5 grams of starch (mix evenly) red tomato pattern decoration materials: 1 gram of matcha powder, 1 gram of red yeast rice powder. Baking: 362mm*280mm*26mm flat baking pan, preheat the oven for 5 minutes, hot air setting, middle layer, upper heat 160 degrees, lower heat 170 degrees, 18 minutes.

    Tomato Cake Roll step 1

  2. Separate all the eggs, crack the eggs into a bowl, use a spoon to scoop out the yolks and place them in the egg yolk paste container, and pour the egg whites into the egg white container.

    Tomato Cake Roll step 2

  3. Add the egg yolks to the sugar and beat with an egg beater until the sugar melts. Add oil, water and a few drops of white vinegar or lemon juice in turn and beat until completely combined.

    Tomato Cake Roll step 3

  4. Sift in flour.

    Tomato Cake Roll step 4

  5. Stir into a uniform egg yolk paste without any lumps.

    Tomato Cake Roll step 5

  6. First make the red tomato pattern: take a clean small bowl, scoop 1 tablespoon of egg batter into each bowl, add matcha powder and red yeast powder respectively, and stir evenly.

    Tomato Cake Roll step 6

  7. Add starch sugar to the egg whites in three batches and stir until the egg whites form an inverted triangle.

    Tomato Cake Roll step 7

  8. Add a spoonful of meringue to each of the matcha custard and red yeast custard.

    Tomato Cake Roll step 8

  9. Cut and mix evenly and put into food bags and seal them.

    Tomato Cake Roll step 9

  10. Line a baking sheet with oiled paper, cut a small opening into the bag of matcha and red yeast custard paste, pipe red tomato patterns on it, and bake in a preheated oven at 170 degrees for 2 minutes to set.

    Tomato Cake Roll step 10

  11. Then mix the cake roll egg batter: Pour one-third of the egg white into the egg yolk batter and quickly cut into a uniform cake batter.

    Tomato Cake Roll step 11

  12. Pour the mixed egg batter back into the whipped egg whites and mix evenly (do not make circles).

    Tomato Cake Roll step 12

  13. Pour the egg batter into a baking tray lined with greaseproof paper, and scrape the surface flat to release any bubbles.

    Tomato Cake Roll step 13

  14. I squeezed the excess matcha and red yeast custard onto the surface of the custard.

    Tomato Cake Roll step 14

  15. Preheat the oven for red tomatoes, set the middle heat setting to 160 degrees for the upper heat, and 170 degrees for the lower heat, for 15 minutes.

    Tomato Cake Roll step 15

  16. Baked cake.

    Tomato Cake Roll step 16

  17. Turn the baked cake roll upside down on the drying net, quickly tear off the oil paper, and cover it with the smooth side to prevent the cake from shrinking.

    Tomato Cake Roll step 17

  18. Let the cake cool until it is no longer hot. Turn it over and place it on clean oil paper with the pattern on the bottom. Cut the four sides neatly and make a few shallow cuts on the upward surface.

    Tomato Cake Roll step 18

  19. . Spread with homemade applesauce

    Tomato Cake Roll step 19

  20. Gently roll it up, place it in the refrigerator for more than half an hour to set, and cut into sections before eating

    Tomato Cake Roll step 20