Cream Cake Roll

Name: Cream Cake Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 90g Arowana low-gluten wheat flour; 50g Sugar; 50g olive oil; 150g Evaporated milk; 20g Powdered sugar

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Cake rolls are the most popular dessert in my family, and they are also the favorite of my children. You can adjust and control the amount of sugar and oil according to your own taste when you make roll cakes by yourself. The method is simple and does not have a lot of technical content. The success rate is very high. . Just 5 eggs
1 bowl of noodles, one spoonful of sugar, one spoonful of oil, stir. It can be easily done after baking. The elasticity is full and the cake rolls are not cracked. I use arowana low-gluten wheat flour for the flour. It is a special wheat flour for pastry and has low gluten. It is used to make various cakes, biscuits, shortbread and other desserts. An indispensable main ingredient. "

Ingredients

Cream Cake Roll

1. Prepare all ingredients.

2. Separate the 5 eggs and place them in two pots.

3. Add 50 grams of olive oil.

4. Sift the arowana low-gluten wheat flour into the egg yolk paste. Be sure to sift through a sieve and don't pour in the low flour in a rush, as this can prevent the flour from clumping.

5. Sift the arowana low-gluten wheat flour into the egg yolk paste. Be sure to sift through a sieve and don't pour in the low flour in a rush, as this can prevent the flour from clumping.

6. Sift the arowana low-gluten wheat flour into the egg yolk paste. Be sure to sift through a sieve and don't pour in the low flour in a rush, as this can prevent the flour from clumping. Sift the arowana low-gluten wheat flour into the egg yolk paste. You must remember to sift it, don’t pour in the low flour in a rush, it can be avoided very well.

7. Put one third of the beaten egg white into the egg yolk paste, cut and mix evenly, then take another third, then mix well, and finally, pour the mixed egg yolk paste into the remaining third In the egg white paste, mix well.

8. Grease paper in the baking dish. If you use non-stick bakeware.

9. The mixed custard was poured from a high place into a baking pan lined with greased paper. If you use a non-stick bakeware, you can pour it directly into the bakeware without oil paper. After pouring, lift the bakeware and shake it twice to eliminate large bubbles in the batter.

10. The mixed custard was poured from a high place into a baking pan lined with greased paper. If you use a non-stick bakeware, you can pour it directly into the bakeware without oil paper. After pouring, lift the bakeware and shake it twice to eliminate large bubbles in the batter.

11. The baked cake is lightly pressed by hand without shrinking and elasticity. Quickly take it out of the oven and buckle it upside down on the baking net, and then tear off the grease paper on it. Don't throw away the torn oil paper, and then cover the cake body and wait for it to cool down.

12. Take 150 grams of whipped cream, add 20 grams of powdered sugar, and distribute until nine.

13. After the cake cools, put oil paper on the bottom and buckle it back. Spread the cream, the upper part is slightly higher, and roll down.

14. Slowly roll up the cake roll from one end, wrap it in oil paper, and put it in the refrigerator for two hours. You can use a rolling pin, I roll it directly with my hands, it's very easy.