Carrot Sponge Cake Roll

Name: Carrot Sponge Cake Roll
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 36g carrot juice; 95g Caster sugar; 200g Whole egg liquid; 76g Low powder; a little honey water

by Moonfall Wu Cry (from Tencent...)

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

In the haze weather, make something colorful!
The recipe of Teacher Xiaoyu was changed, and carrot juice was used instead of water to make the cake roll. The finished product was very soft, without the aid of a rolling pin, I just rolled it by hand. Sponge cake has a completely different taste from Chiffon cake. It is relatively solid. This cake does not contain a drop of oil and is healthier!

Ingredients

Carrot Sponge Cake Roll

1. Add all the fine sugar to the whole egg mixture, and use a whisk to stir evenly. My eggs are relatively large, 4 of them are actually more than 200 grams, and the amount of liquid is a little bit too much.

2. Put the container in hot water and send it until the "8" does not disappear immediately. At the same time, put the carrot juice in the hot water and bath until it is warm

3. Sift in the flour and stir until there is no dry powder

4. Add warm carrot juice and stir again to mix evenly

5. Spread greased paper on the bottom of the baking pan and pour the cake batter

6. Oven 180 degrees for about 20 minutes

7. Upside down, tear off the greased paper, cover again, and let cool

8. When it is warm, brush a little honey water (honey is diluted with a little water), roll it up, wrap it with greased paper, and keep it in the refrigerator for at least half an hour. Cut off the irregularities at both ends