Colorful Kiwi Cake Roll

Colorful Kiwi Cake Roll

1. The milk and corn oil are mixed first, and lightly beaten to emulsify into a yogurt state.

2. Add the sifted flour in two batches and mix well with the z and N method.

3. Add egg yolks.

4. The state of the egg yolk paste mixed well.

5. Drizzle colorful juice into the egg yolk paste.

6. Set aside the colorful egg yolk paste.

7. The egg whites are added three times with sugar and beaten. Add sugar for the first time.

8. Add sugar for the second time.

9. Add sugar for the third time. After adding sugar for the third time, change the whisk to low speed.

10. Lift up the whisk to grow hook-shaped, that is, wet hair.

11. Take one-third of the egg whites into the egg yolk paste and mix well.

12. Pour back into the remaining egg white bowl and continue to mix evenly.

13. Cover the baking tray with greased paper or linoleum. Pour the mixed cake batter into the baking pan.

14. Scrape the surface with a spatula.

15. Preheat the oven in advance, and bake the middle layer at 160 degrees for 30 minutes.

16. Let it cool for a while, buckle the front upside down on the greased paper, and cut a bevel on the top and bottom.

17. Whip 180 grams of whipped cream with 10 grams of caster sugar.

18. Turn the cake piece upside down and apply the cream frosting.

19. Roll it up with the help of a rolling pin.

20. . Roll it up and put it in the refrigerator for half an hour to finalize the shape.

21. Cut pieces after shaping.

Tips:

The baking tray is 28*28.
The temperature of the oven is controlled according to the situation of your own oven.
The amount of sugar in whipped cream can be increased or decreased according to your own taste.