Cream Swiss Cake Roll
1.
Prepare ingredients.
2.
Add sugar and egg yolks and stir well.
3.
Add sugar and egg yolks and stir well.
4.
Add lemon juice to the egg white, add one-third of the sugar, and use a hand-held electric whisk to beat at low speed until the egg white is in the form of fish-eye bubbles.
5.
Add another third of the sugar and stir at a low speed until the egg whites are in a state of fine and small bubbles.
6.
Add the last third of the sugar, and send it at a low speed until the whisk is lifted. The egg whites will not fall easily and assume a small bend. Now you can preheat the oven and heat up and down to 150 degrees.
7.
Take one third of the egg white and add it to the egg yolk paste and stir evenly with a spatula.
8.
Sift the low-gluten flour and add in, and mix well.
9.
Add the remaining egg whites and mix well.
10.
Stir the milk and corn oil evenly.
11.
Pour into the cake batter and stir evenly.
12.
Take 15 grams of cake batter and add an appropriate amount of red yeast rice noodles and mix well.
13.
Put it into a piping bag and cut a small opening at the tip.
14.
Spread greased paper on the baking tray and squeeze out your favorite patterns on the greased paper.
15.
Put it in the middle of the oven and bake for 2 minutes.
16.
Pour in the rest of the cake batter and scrape flat.
17.
Put it in the middle of the oven and bake for about 15 minutes.
18.
Bring out of the oven and let cool at room temperature.
19.
Add sugar to the whipped cream and whip it at low speed until the cream has obvious patterns. Just lift the whisk to have a small bend.
20.
Remove the greased paper.
21.
Spread cream on the side without the pattern and roll it up.
22.
Reel.
23.
Cut off both ends and cut into the size you like.
24.
Finished picture.
25.
Finished picture.
26.
Finished picture.
27.
Finished picture.
Tips:
1. Each oven has a different temper, and the specific baking time and temperature are adjusted according to your own oven.
2. You can put your favorite fruit or jam when you roll it up.
3. The size of the bakeware is 28*28cm.
4. After adding the egg whites, use the mixing and cutting method, don't stir in circles.
5. This cake has more egg yolks, and the remaining egg whites can be used to make angel cakes, meringues or other small snacks that you like.
6. Sealed and refrigerated if you can't finish it, it is recommended to finish it as soon as possible
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