Carrot cake roll

Carrot cake roll

Overview

This carrot cake roll not only uses shredded carrots for surface decoration, but also adds carrot juice inside the cake body to make the cake more nutritious. This can be regarded as a way to eat carrots, although too little carrots are eaten, haha. On the contrary, my two babies are very happy to eat. It is their characteristic to love sweets.

Tags

Ingredients

Steps

  1. Separate the egg yolk and protein, and freeze the egg whites in the refrigerator for about 30 minutes until the surface of the egg whites freezes

    Carrot cake roll step 1

  2. Pour the frozen egg whites into an oil-free and water-free basin, add lemon juice,

    Carrot cake roll step 2

  3. Beat the egg at low speed until foamy, add 1/3 of the sugar

    Carrot cake roll step 3

  4. Turn to high speed and mix until the egg whites have fine foam, then add 1/3 of the sugar

    Carrot cake roll step 4

  5. Continue to mix at high speed until the egg whites are very fine and texture can be drawn, pour in the remaining 1/3 of the sugar

    Carrot cake roll step 5

  6. Mix at high speed for half a minute, then turn to low speed and mix until the whisk has a straight tip

    Carrot cake roll step 6

  7. The beaten egg whites are very tense and delicate without big bubbles. These are beautiful egg whites.

    Carrot cake roll step 7

  8. Pour the egg yolks and grapeseed oil into the basin together, and I also put a little butter in it. Only 10 grams replaced a small part of the fat

    Carrot cake roll step 8

  9. Stir thoroughly until the egg and oil are combined, then add yogurt and carrot juice

    Carrot cake roll step 9

  10. Stir thoroughly and add a spoonful of honey

    Carrot cake roll step 10

  11. Stir evenly again

    Carrot cake roll step 11

  12. Sift the low-gluten flour twice in advance and then sift it into the egg yolk liquid

    Carrot cake roll step 12

  13. Stir evenly to form an egg yolk paste

    Carrot cake roll step 13

  14. Take about 1/3 of the egg white and add it to the egg yolk paste

    Carrot cake roll step 14

  15. Mix evenly by stirring

    Carrot cake roll step 15

  16. Then pour in the remaining egg whites

    Carrot cake roll step 16

  17. Continue to stir evenly until there is no dry powder.

    Carrot cake roll step 17

  18. Line a baking pan with oiled paper and sprinkle carrot shreds evenly

    Carrot cake roll step 18

  19. Pour in the cake batter and knock out any air bubbles

    Carrot cake roll step 19

  20. Preheat the oven to 150 degrees for 5 minutes, bake for 15 minutes on the upper and lower heat, then increase the heat to 120 degrees, continue to bake at 150 degrees for 10 minutes

    Carrot cake roll step 20

  21. After the cake is baked, turn it upside down and let it cool down.

    Carrot cake roll step 21

  22. Add powdered sugar to whipped cream

    Carrot cake roll step 22

  23. Stir until it stops flowing and lift the whisk to form a triangular shape

    Carrot cake roll step 23

  24. Spread the cream on the cake slices

    Carrot cake roll step 24

  25. Roll up and wrap with oil paper, place in the refrigerator for at least 2 hours to set

    Carrot cake roll step 25

  26. After shaping the cake roll, cut into sections and enjoy.

    Carrot cake roll step 26