Colorful cake roll

Overview

I’m learning and making at the same time. I’ve been learning to make cake rolls recently, but I haven’t fully mastered it yet. It’s inevitable that there will be some small problems, hehe, for example, the roll is not very good, the surface is not flat, the shape is not beautiful, etc. Of course, these do not affect the delicate texture and beautiful taste of the cake. Making cakes is even easier with a double glass door oven. This time I made a colorful cake roll. The colors were red yeast powder, cocoa powder, and matcha powder. The finished product was okay, but the composition was too random and lacked any aesthetic feeling. I’ll try it again later.

Tags

• baking
• cake roll
• blueberry jam
• cake flour
• egg
• it’s a bit too tight and easy to break
• milk
• oil
• practice has proved that the liquid volume is large
• sugar

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Egg whites and yolks separate. Add 45 grams of sugar to the egg whites and 15 grams of sugar, oil and milk to the egg yolks.

   

3. 3 Mix the egg yolk paste evenly.

   

4. 4 Sift the flour into the egg yolk batter. Mix well.

   

5. 5 Add a few drops of lemon juice to the egg whites.

   

6. 6 Use a whisk to beat until eighty cents. Lift the whisk so that the egg whites can stand up. Preheat the oven to 180 degrees.

   

7. 7 Beaten egg whites and egg yolks. (I am used to this method. Now it seems there are some problems. I am going to change the method and beat the egg yolks after the egg whites.)

   

8. 8 Take some beaten egg white batter and put it into the egg yolk batter.

   

9. 9 Mix evenly and pour back into the egg white batter.

   

10. 10 Mix evenly and divide into four parts. Add red yeast powder, matcha powder and cocoa powder respectively, and mix evenly.

    

11. 11 Pour different colored batters into the baking pan according to your own method, smooth the surface,

    

12. 12 Place in preheated oven. In the middle layer, the heat can be turned down slightly to prevent the surface from being too dry. About 20 minutes.

    

13. 13 Slowly, the cake will grow.

    

14. 14 Baked cake. Remove from the oven and unmould after cooling slightly.

    

15. 15 Turn the egg roll over, trim the four sides, and apply jam. The jam is used up, so the amount is smaller.

    

16. 16 Score the surface of the cake every 2cm without cutting.

    

17. 17 With the help of oil paper, roll up the cake and squeeze both ends to look like candy. Leave it in shape for fifteen minutes before cutting into pieces.