Cherry painted cake roll
Overview
Painted cake rolls are not difficult, you can make them with a piece of patterned oil paper and a little patience.
Tags
Ingredients
Steps
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Prepare ingredients.
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Place patterned baking paper on a baking sheet.
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Brush a thin layer of corn oil on the surface of the oil paper and set aside.
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Add a few drops of lemon juice to 4 egg whites, add 45 grams of fine sugar in three batches, and beat until wet peaks form.
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Make cake batter: put egg yolks, water, milk, 20 grams of fine sugar, and corn oil into a mixing bowl and beat until the sugar melts.
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Sift in the low-gluten flour and mix until there are no particles.
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Mix one tablespoon of egg yolk paste, two tablespoons of egg white paste, and 2 drops of coloring matter evenly to make green and red cake batter respectively.
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Put the cake batter into a piping bag and cut a small opening.
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Draw the cherry fruit and leaves on the pattern paper, put it in the middle rack of a preheated oven at 180 degrees and bake for 3 minutes to set.
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Mix the remaining egg white batter and egg yolk batter to form the original color cake batter.
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Pour the original color cake batter onto the baked pattern.
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Smooth the surface and shake out large bubbles. Place it in the middle rack of the oven and bake at 175 degrees for 20 minutes. In the last 5 minutes, increase the upper heat to 200 degrees and keep the lower heat at 175 degrees to let the skin color and age.
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After the cake is out of the oven, invert it onto a cooling rack, promptly remove the parchment paper at the bottom, cover it, and cool until the cake is warm.
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Flip it over, apply a layer of blueberry jam or whipped cream, and make the filling as you like. Roll up the cake and let it set for 30 minutes.
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Finally, trace the edges with chocolate sauce and draw the fruit base.
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Cut into pieces and enjoy!
