Name: Carrot Cake Roll
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 7 egg; 60g grape seed oil; 80g Sugar; 15g honey; 120g Low-gluten flour; 60g carrot juice; 1 tsp Lemon juice; 60g carrot strips; 50g Yogurt; 150g Light cream; 15g Powdered sugar

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

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

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

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

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.

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

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

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

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

10. Stir well and add a spoonful of honey

11. Stir again evenly

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

13. Stir evenly into egg yolk paste

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

15. Stir it evenly

16. Then pour into the remaining egg whites

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

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

19. Pour the cake batter and shake out the bubbles

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

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

22. Add powdered sugar to whipped cream

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

24. Spread the cream on the cake slices

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

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

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.