Kiwi Cream Cake Roll

Overview

The new whipped cream I bought is back today~ I’m just in time for Double Eleven, so I took the opportunity to stock up on some goods~ Now I’m very proficient in cake rolls, and with the whipped cream, I can just make cream cake rolls O(∩_∩)O Haha~

Tags

• baking
• children
• afternoon tea
• chocolate
• corn oil
• egg
• kiwi
• low gluten flour
• vanilla extract
• whipping cream
• white sugar
• white vinegar
• caramel syrup

Ingredients

Steps

1. 1 Put the egg whites into a water-free and oil-free basin and add white vinegar.

   

2. 2 Add 40g of white sugar in three batches and beat until wet peaks form.

   

3. 3 Place the egg yolks in a large bowl and add the vanilla extract, caramel syrup and corn oil.

   

4. 4 After mixing evenly, sift in the low-gluten flour.

   

5. 5 Mix well.

   

6. 6 Add one-third of the egg whites.

   

7. 7 Mix well.

   

8. 8 Pour the egg yolk paste into the remaining egg whites.

   

9. 9 Mix well.

   

10. 10 Pour the cake batter into a baking pan lined with greaseproof paper or silicone mat and smooth it out.

    

11. 11 Preheat the oven to 170 degrees for about 25 minutes.

    

12. 12 Whip the whipped cream when baking the cake. Put the light cream into a large bowl and add 10g of white sugar.

    

13. 13 Whip the whipped cream at high speed with a whisk, distribute 6 or 7 times. (Leave about 40g and decorate the surface later).

    

14. 14 Spread the whipped cream on the warm cake.

    

15. 15 Arrange kiwi fruits.

    

16. 16 Roll it up and put it in the refrigerator for about 1 hour, mainly to let the whipped cream set.

    

17. 17 Take out the shaped cake and cut into pieces.

    

18. 18 Spread the remaining whipping cream on top of the cake and sprinkle with chocolate chips.

    

19. 19 The sweet kiwi cream cake roll would be perfect.

    

20. 20 Let’s eat~