Carrot Cake Roll

Carrot Cake Roll

by Wanshanhong

4.7 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

This carrot cake roll not only uses carrot shreds for surface decoration, but also adds carrot juice to the cake body to make the cake more nutritious. This is also a way to eat carrots, even if you eat it. There are too few carrots, ha ha. But my two babies are very happy to eat, their love of sweets is their characteristic. "

Carrot Cake Roll

1. Separate the egg yolk and protein, put the egg white in the refrigerator for about 30 minutes, and freeze until the surface of the egg white is frozen

Carrot Cake Roll recipe

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

Carrot Cake Roll recipe

3. Whisk at low speed until large bubbles are formed, add 1/3 of sugar

Carrot Cake Roll recipe

4. Stir at high speed, add 1/3 of sugar when the egg whites have fine foam

Carrot Cake Roll recipe

5. Continue to stir at high speed until the egg whites are particularly delicate and pour the remaining 1/3 of the sugar when the texture can be drawn.

Carrot Cake Roll recipe

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

Carrot Cake Roll recipe

7. The whipped egg white is very tense, and it is very delicate without big bubbles. This is a beautiful egg white.

Carrot Cake Roll recipe

8. Pour the egg yolks and grape seed oil into the basin together, and I also put some butter in it, only 10 grams have replaced a small part of the fat

Carrot Cake Roll recipe

9. Stir well until the egg oil is combined, add yogurt and carrot juice

Carrot Cake Roll recipe

10. Stir well and add a spoonful of honey

Carrot Cake Roll recipe

11. Stir again evenly

Carrot Cake Roll recipe

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

Carrot Cake Roll recipe

13. Stir evenly into egg yolk paste

Carrot Cake Roll recipe

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

Carrot Cake Roll recipe

15. Stir it evenly

Carrot Cake Roll recipe

16. Then pour into the remaining egg whites

Carrot Cake Roll recipe

17. Continue to stir evenly, without any dry powder.

Carrot Cake Roll recipe

18. Spread greased paper on the baking tray and sprinkle evenly with shredded carrots

Carrot Cake Roll recipe

19. Pour the cake batter and shake out the bubbles

Carrot Cake Roll recipe

20. Preheat the oven at 150°C for 5 minutes, roast on the upper and lower fire for 15 minutes, then increase the heat to 120°C, and continue to roast at 150°C for 10 minutes

Carrot Cake Roll recipe

21. Bake the cake, upside down and dry until slightly warm.

Carrot Cake Roll recipe

22. Add powdered sugar to whipped cream

Carrot Cake Roll recipe

23. Stir until it does not flow, lift the whisk to have a triangle shape

Carrot Cake Roll recipe

24. Spread the cream on the cake slices

Carrot Cake Roll recipe

25. Roll it up and wrap it in greased paper, put it in the refrigerator for more than 2 hours to set the shape

Carrot Cake Roll recipe

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

Carrot Cake Roll recipe

Tips:

Adjusting the heating temperature is to show that the coloring is not too heavy, and the temperature cannot be adjusted. It can be baked at 150 degrees for 20-22 minutes.

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