Cream Roll Cake

Cream Roll Cake

by Di Chenfeng

4.7 (1)
Favorite

Difficulty

Hard

Time

1h

Serving

2

Ingredients

Cream Roll Cake

1. 30 grams of water, vegetable oil, and white sugar are stirred together in a basin until saccharification. Sift in low-gluten flour and mix well;

Cream Roll Cake recipe

2. 4 eggs, separate the egg whites from the yolks in an oil- and water-free basin;

Cream Roll Cake recipe

3. Add the egg yolk to the batter of step 2 and stir evenly;

Cream Roll Cake recipe

4. Add salt and lemon juice to the egg white, add white sugar (B) to the egg white in two times and beat until neutral foaming;

Cream Roll Cake recipe

5. Mix the egg white and egg yolk paste twice;

Cream Roll Cake recipe

6. Pour the cake batter onto a baking sheet lined with baking paper, and smooth it with a spatula or spatula;

Cream Roll Cake recipe

7. Put it in the middle layer of the pre-prepared oven at 190/170°C, and bake for about 15 minutes;

Cream Roll Cake recipe

8. Take out the baked cake, shake the plate and buckle it out, tear off the baking paper, and let it cool;

Cream Roll Cake recipe

9. Add 15 grams of white sugar to the whipped cream and stir until 80% of the hair is reached;

Cream Roll Cake recipe

10. Place the cake on baking paper, and smear a moderate amount of cream on the baking surface;

Cream Roll Cake recipe

11. Roll the cake and leave it for 15 minutes to set;

Cream Roll Cake recipe

12. Open the baking paper, cut off the corners, cut the cake into 4cm cake slices, squeeze the cream, and decorate the fruit!

Cream Roll Cake recipe

Tips:

1. The egg container and whisk must be oil-free and water-free to avoid failing to beat;
2. The egg white can be whipped to wet foaming to avoid being old and affecting the taste;
3. When the cake is out of the oven, tear off the baking paper and cut the cake;
4. When making salad dressing, pour the oil slowly to avoid separation of oil and water too quickly;

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