Festive Cake Roll

Name: Festive Cake Roll
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Arowana Pastry Wheat Flour; 4 65 g shelled eggs; 120g Light cream; 50g Caster sugar for egg whites; 10g White sugar for cream; 40g Corn oil; 40g Cold water; 2 drops Artificial red pigment

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Recently, I like making cake rolls. Although I haven't reached the perfect state, I think it is a reward to be able to roll up smoothly without cracking. The recipe is still being adjusted, so during this time, I will show my friends cake rolls of different thicknesses and states. At the same time, I also hope to make the rolls better and better. Experts can see some problems at a glance, so you might as well give me some guidance and let me avoid detours. Thanks in advance!
In order to celebrate the Spring Festival, I made a red pattern on the cake roll. Taking into account that the color of strawberry powder and red yeast rice powder will be dark after coming out, so I used two drops of artificial coloring. This is contrary to the health and no additives mentioned in the title, so if you really want to be healthy, you can omit this small step, especially for children, you can use pure natural toner instead. One more sentence here to prevent misunderstandings. The advantage of making your own cake rolls is that you can control the amount of sugar and oil. You can also put fruits in the filling to increase the color and reduce the intake of sugar and cream. "

Ingredients

Festive Cake Roll

1. The cake ingredients are ready, I use cold water, you can use the same amount of milk instead, the cake tastes more mellow; if you don’t care whether the color is gorgeous, you can use plant color powder instead of artificial coloring;

2. Separate the egg white and egg yolk, and put the egg white into a static basin without oil and water;

3. Add corn oil, water, and low-gluten flour to the egg yolk in turn, stir evenly, lift the whisk, and the egg yolk paste will flow down smoothly, fine and non-grainy; set aside for later use;

4. The egg whites are beaten with an electric whisk, and fine sugar is added in 3 times to produce coarse foam, fine white foam, and patterned foam. Lift the whisk, and the egg white paste presents a big bend;

5. Preheat the oven to 160 degrees before processing the cake batter: take 1/3 of the egg white batter into the egg yolk batter, mix it evenly in an irregular manner, then pour it back into the egg white batter bowl, continue to mix it evenly, showing a delicate and shiny appearance Cake batter

6. Take two spatula cake batter into a small bowl, then add two drops of red pigment, stir evenly with a small spoon;

7. Paste the red cake into the piping bag, cut a small mouth at the front end, and draw some patterns on the baking tray covered with grease paper beforehand, put it into the middle of the preheated oven, and bake at 160 degrees for 1 minute;

8. Take out the baking tray, pour the original cake batter into the baking tray, scrape the surface with a scraper, and send it to the middle of the oven again, 160 degrees, about 35 minutes, adjust according to the actual situation of your own oven;

9. Lift the baking tray at the back of the oven and shake it twice, pull the greased paper to drag the cake piece onto the drying rack, tear off the greased paper on the four sides, cover the surface with a clean greased paper, and tear off the bottom greased paper after 5 minutes;

10. Whip light cream when drying the cake. White sugar is about 10% of the amount of cream. Use an electric whisk at low speed until there are obvious lines and no flow.

11. Trim off the four sides of the cake slice, and spread the cream on the surface of the cake slice, thicker near, and thinner at the far end;

12. Roll it up from the inside of your arms, wrap it in oiled paper, keep it in the refrigerator for at least 30 minutes, then take out slices and eat.

13. Soft and sweet roll cake.

Tips:
1. The egg whites used to make the cake rolls will be wet and foamy, and it will be easy to crack when the rolls are beaten dry; the baking temperature and time are adjusted according to your own oven;
2. My cake roll rises well when it is baked, and it shrinks after it is out of the oven. There is a pudding layer when it is rolled, but the cake roll can be constantly tossed, so I also hope that the cake roll master can give me advice .