Vegetable Sauce Swirl Cake

Overview

A foodie kid brought up by a foodie mother. The day before Children’s Day, I started shouting: Mom, it’s the holiday tomorrow, what delicious food can you make for me? Haha, there is a connection. Mom is worried that she can’t find a reason to play. Since you suggested it, you must be satisfied. They say childhood is colorful, why not make a colorful cake for your children! Natural vegetable juice is used as fuel, which guarantees health and doubles the nutrition. This cake is most suitable for picky eaters.

Tags

• baking
• little fresh
• afternoon tea
• students
• base
• cake flour
• carrot juice
• dragon juice
• egg
• oil
• purple cabbage juice
• sugar
• various fruits
• whipping cream

Ingredients

Steps

1. 1 All ingredients are ready

   

2. 2 Wash purple cabbage and red pitaya, peel and cut into small pieces

   

3. 3 Put the purple cabbage into the ACA juicer and squeeze it into juice, then filter and take the juice for later use

   

4. 4 Put the red dragon fruit directly into a mesh sieve and squeeze it with a spoon to extract the juice (you can also put it into a juicer, but considering that you need to add a little water into the juicer, in order to get a darker color, I adopted this method)

   

5. 5 Divide purple cabbage juice into two parts, add a little alkali to one part

   

6. 6 Stir evenly to get blue

   

7. 7 Four colors of red, orange, blue and purple are ready

   

8. 8 Separate the egg white and yolk, and put the egg white into an oil-free and water-free container

   

9. 9 Add half of the sugar to the egg whites and beat with a whisk until rough peaks appear. Pour in the other half of the sugar and continue beating at high speed until you lift the whisk and a curved hook appears

   

10. 10 The final protein paste is 330 grams. Divide the protein paste into four portions, each portion is 82.5 grams

    

11. 11 Add egg yolks to oil and beat with a whisk until combined

    

12. 12 Finally, we got 222 grams of egg yolk paste, divided into four portions, each portion was 55.5 grams

    

13. 13 Add 30 ml of vegetable juice respectively and mix well with a spatula

    

14. 14 Sift in the flour and stir with a spatula until there are no dry powder particles

    

15. 15 Pour the four portions of egg white batter into the egg yolk batter respectively, and still use the stirring technique to mix the cake batter evenly

    

16. 16 Pour the prepared batter into a rectangular container and shake it hard a few times to level it

    

17. 17 Put it into the preheated oven, bake at 180 degrees for 12 minutes, cover with tin foil, and bake for another 4 minutes. This temperature is just right. The cake slices are moist, delicate and easy to release from the mold.

    

18. 18 Turn the baked cake upside down and let it cool on the wire

    

19. 19 At this time, mix the whipping cream and sugar in the accessories and beat.

    

20. 20 Unmoulding cake slices

    

21. 21 Stack the slices on top of each other and use a sharp knife to cut the cake slices in two-thirds of the way. The small pieces can be eaten directly.

    

22. 22 Take a large piece, arrange the cake slices in the way you like, and spread with whipped cream

    

23. 23 Roll up one piece after another, pay a little attention when rolling, because I want to get a swirl cake with different colors in each circle, so each piece of cake only needs to be rolled in one circle. When one circle is completed, the remaining cake slices can be cut off and used, or you can roll them all to the end after you are done

    

24. 24 The cake roll is ready, place it with the cut side facing up

    

25. 25 Leave a small portion of the remaining whipping cream and spread the rest on the cake

    

26. 26 Pour purple sweet potato juice into the light cream and mix without being too even

    

27. 27 Spread freely on the top and sides of the cake as a decoration

    

28. 28 Place it with fruit decoration

    

29. 29 There will be a surprise when you cut it open!