Cherry Painted Cake Roll

Cherry Painted Cake Roll

1. Prepare ingredients.

2. Place the patterned absorbent paper in the baking tray.

3. Brush the surface of the greased paper with a thin layer of corn oil and set aside.

4. Add a few drops of lemon juice to 4 egg whites, add 45 grams of caster sugar in three times, and beat until moist foaming.

5. Make the cake batter: egg yolk, water, milk, 20 grams of fine sugar, corn oil and put them in an egg beater, beat until the sugar melts.

6. Sift in the low-gluten flour and mix until there are no particles.

7. One tablespoon of egg yolk batter, two tablespoons of egg white batter, 2 drops of coloring, mix well to make green and red cake batter respectively.

8. Put the cake paste into the piping bag and cut out a small opening.

9. Draw the cherry fruit and leaves on the pattern paper, put it in the middle layer of the oven preheated at 180 degrees, and bake for 3 minutes.

10. Cut and mix the remaining egg white batter and egg yolk batter to form the original color cake batter.

11. Pour the original color cake batter onto the qualitative pattern.

12. Smooth the surface, vortex large bubbles, put it in the middle of the oven and bake at 175°C for 20 minutes. In the last 5 minutes, adjust the upper heat to 200°C and keep the lower heat at 175°C to make the epidermis become old.

13. After the cake is out of the oven, buckle it upside down on the cooling rack, tear off the oily paper at the bottom in time, and cover it back to cool the cake to a warm state.

14. Turn it over, spread a layer of blueberry jam or light cream, add the filling as you like, roll up the cake and set it in shape for 30 minutes.

15. Finally, use the chocolate sauce to stroke and draw the fruit base.

16. Cut into pieces and enjoy!

Tips:

To make painted cakes, remember to smear a thin layer of oil on the greased paper. This will prevent the pattern from sticking to the paper and increase the success rate.