Cream Cake Roll

Name: Cream Cake Roll
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 egg; 40g Low-gluten flour; 40g milk; 40g Corn oil; 40g Sugar; 110g Animal whipped cream; 11g Powdered sugar

by Pomegranate tree 2008

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

In fact, it is not particularly difficult to make a cake roll without cracking. One is to find the right recipe, the other is to find the right method, and the third is to practice more. Do these three steps right, make it, and make the cake roll. It's quite easy.

Ingredients

Cream Cake Roll

1. Add egg yolk with milk, 10 grams of sugar, sift corn oil into low-gluten flour and mix well,

2. Beat meringue with sugar,

3. Mix the cake batter and send it to the oven,

4. Whip the whipped cream, spread it on the cake roll, roll it up, and refrigerate for 30 minutes

5. Return to one organic pure milk, spend a good pastry time together

Tips:
1. Don't beat the egg whites too hard when making the cake roll, otherwise it will easily crack when it comes out of the roll. \n\n2. The temperature and time of the oven should be adjusted according to your own oven situation. \n\n3. When rolling the cake, don't wait until the cake is completely cold before rolling it. It should be rolled when it has a little temperature and it is not easy to crack.