Coconut Sponge Cake Roll

Coconut Sponge Cake Roll

1. Chopped pistachios, minced coconut.

2. Eggs, caster sugar, low-gluten flour, light cream, condensed milk.

3. Separate the egg whites and egg yolks, and put them in a water-free and oil-free basin. Add the egg whites to the sugar in 3 times and beat until the wetness is dry and foamy.

4. Add the beaten egg yolks.

5. Beat well with a whisk.

6. Sift into the low powder in 2 times.

7. Use a rubber spatula to mix well each time.

8. ..

9. Put it into the piping bag of the piping mouth.

10. Squeeze it diagonally into a baking pan lined with greased paper.

11. ...

12. Sprinkle an appropriate amount of chopped pistachios and minced coconut on the surface.

13. Put it in a preheated oven at 185 degrees.

14. Bake for about 10 minutes.

15. Baked sponge cake.

16. Turn over the baked sponge cake.

17. Remove the grease paper.

18. Beat whipped cream + condensed milk to 7 points or 8 for distribution.

19. Place the sponge cake on the greased paper with the bottom facing up.

20. Coat the whipped cream evenly and roll it up, wrap it tightly with greased paper and put it in the refrigerator for 1 hour before taking out the cuts.

Tips:

It should be noted that the temperature of each oven is different, pay attention to adjust the temperature and time, I still use the Qihe oven this time.