Cream Roll Cake
by Di Chenfeng
Favorite
Difficulty
Hard
Time
1h
Serving
2
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;
2. 4 eggs, separate the egg whites from the yolks in an oil- and water-free basin;
3. Add the egg yolk to the batter of step 2 and stir evenly;
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;
5. Mix the egg white and egg yolk paste twice;
6. Pour the cake batter onto a baking sheet lined with baking paper, and smooth it with a spatula or spatula;
7. Put it in the middle layer of the pre-prepared oven at 190/170°C, and bake for about 15 minutes;
8. Take out the baked cake, shake the plate and buckle it out, tear off the baking paper, and let it cool;
9. Add 15 grams of white sugar to the whipped cream and stir until 80% of the hair is reached;
10. Place the cake on baking paper, and smear a moderate amount of cream on the baking surface;
11. Roll the cake and leave it for 15 minutes to set;
12. Open the baking paper, cut off the corners, cut the cake into 4cm cake slices, squeeze the cream, and decorate the fruit!
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;
