Christmas Cake Roll
1.
Prepare the materials first. The red and green powder uses pure natural fruit and vegetable powder, and the liquid materials are all at room temperature. Separate the egg whites and yolks of the 4 eggs into a clean container.
2.
Stir 7 grams of beetroot powder with 20 grams of heated water, stir evenly with 8 grams of barley grass powder and 20 grams of heated water for later use. After stirring, cover with plastic wrap to avoid dry skin.
3.
Add milk to the corn oil and stir it until it is emulsified.
4.
Sift the golden arowana into the milk and select the wheat flour for pastry. The flour for the cake must be sifted in advance to make the cake softer. The flour I used is a new product, and the cake tastes very soft.
5.
Put 4 egg yolks into the batter after mixing well, and mix well with a spatula or hand.
6.
The mixed egg yolk batter is evenly divided into 2 portions, and divided into 2 large bowls, respectively put the red and green fruit and vegetable powder after melting, and the red and green egg yolk batter is mixed well and then set aside.
7.
Use a whisk to make a big foam for the egg whites at a low speed, and then add fine sugar at one time to continue beating. The sugar can also be put in three times. I am lazy to put it in once, and it will not affect the egg whites.
8.
The egg beater uses 2 stages (the egg beater has a total of 5 stages) to beat the egg whites into a delicate and shiny state. Pull up the egg beater to see the small hook can be pulled out.
9.
The beaten meringue is equally divided into 2 portions, and 1/3 of each meringue is put into 2 egg yolk batter bowls, and mixed quickly.
10.
Continue to mix the remaining meringue with the batter, and put the mixed batter into the piping bag.
11.
Spread the tarp in the baking pan (28*28 square baking pan) in advance, squeeze the cake batter into the corner of the baking pan, and alternately squeeze one red and one green batter into the baking pan.
12.
The oven should be preheated when the egg whites are beaten. The upper and lower tubes are preheated at 180 degrees. After the preheating is in place, put the baking tray into the middle and lower layers of the oven, adjust the temperature to 160 degrees for the upper heat and 150 degrees for the lower heat, and bake for 20 degrees. minute.
13.
After baking, take out the baking tray and buckle it upside down on the grid frame covered with greased paper, tear off the tarp while it is hot and let it cool.
14.
Add 200 grams of whipped cream and 20 grams of granulated sugar. Beat with a whisk until it is not flowing.
15.
Turn the cold cake over (use the top of the cake), smear the whipped cream, roll up the cake, and keep it in the refrigerator for more than 2 hours to shape.
16.
After refrigerating the cake roll, cut off 2 uneven areas, cut into sections and put on a plate.
Tips:
The oven needs to be preheated when the egg whites start to be beaten, preheated at 180 degrees, and then the temperature is adjusted to the desired position when the cake is put in and baked.
This cake roll should be fast when squeezing the batter. The piping bag is best to be clamped with a clip. You can squeeze the batter at the same time or one by one.
