Walnut salad polka dot cake roll
Overview
Fragrant, sweet, soft and glutinous. My son said this was the best cake roll he had ever eaten. Every time I make a cake roll, I usually use whipped cream as the interlayer, which is delicious but also very caloric. This time I tried using sweet salad dressing and walnuts for the interlayer, and it was very successful. The outer layer of the cake roll is soft and delicate, and the sandwich is filled with the moist flavor of salad dressing and the aroma of walnuts. Once you take a bite, it will leave you with a great aftertaste
Tags
Ingredients
Steps
-
Separate egg yolk and egg white. Add milk, 20g sugar, corn oil and salt to the egg yolks.
-
Mix well and sift in the flour. Stir well again.
-
After the egg whites are beaten until rough, add a few drops of lemon juice, then add the remaining sugar in three batches and beat at high speed. Whip the egg whites into a wet meringue.
-
Add one-third of the meringue into the stirred egg yolk paste, mix well, then add another third of the meringue into the egg yolk paste. Finally chop and mix evenly.
-
Pour the mixed egg batter back into the remaining meringue bowl. Cut and mix evenly.
-
Scoop out 2 tablespoons of the mixed egg batter, add cocoa powder and mix well. Put in ziplock bag.
-
Line a baking sheet with parchment paper, and squeeze the mixed batter into small dots onto the parchment paper.
-
Place in the oven and bake at 180 degrees for 4 minutes.
-
After baking, pour in the mixed batter and smooth it out.
-
Put it in the oven at 170 degrees, middle layer, for 20 minutes, take it out when done.
-
Spread a layer of salad dressing on top of the cake. Cut the walnuts into small pieces and sprinkle on top of the salad dressing.
-
Roll up and refrigerate for 2 hours before cutting and serving.
