Creamy Caramel Cake Roll

Name: Creamy Caramel Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 85g Low-gluten flour; 40g Corn oil; 40g milk; 90g Sugar; Some Creamy Caramel Sauce

by Old pig's little pig

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Chiffon cake has always been my pain. Relatively speaking, the cake roll is much simpler, and it is not easy to fail. You can add any jam or light cream in it, which is convenient and quick. I make the creamy caramel sauce by myself and I like the taste. If you want to consume whipped cream, you can make a creamy caramel sauce."

Ingredients

Creamy Caramel Cake Roll

1. Egg yolk and egg white separation

2. Whip the egg whites until foamy and add 20 grams of sugar

3. Beat the egg whites until thick, add 20 grams of sugar

4. Add 20 grams of sugar when the egg whites are beaten until there are lines on the thicker surface

5. Continue to send it until you can pull out the corner.

6. Add 20 grams of sugar to egg yolks

7. Beat evenly and add oil

8. Add sifted flour

9. Stir well

10. Add one-third of the egg white to the egg yolk paste

11. Cut and mix evenly

12. Pour the egg yolk paste into the beaten egg whites

13. Cut and mix evenly

14. Pour into the baking tray with baking paper

15. Oven at 170 degrees for about 40 minutes

16. Take out the cake roll and smear it with creamy caramel sauce

17. Roll it up while it's hot and put it in the refrigerator for a while

18. Open the slice after setting

Tips:
Because I use this egg, there are more egg yolks, and the egg white left over when making the tart is added. Generally speaking, the weight of egg yolk and white is 75g and 175g