Giraffe Pattern Cake Roll
by Flying summer flowers
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Separate the egg white and egg yolk, take the egg yolk and add 10 grams of sugar and mix well, continue to add water and salad oil and mix well.
2. Mix the low powder and salt through a sieve and mix into the egg liquid and mix well. Preheat the oven to 180°C in advance.
3. Add a few drops of lemon juice to the egg whites, make a big bubble, add the remaining 30 grams of sugar in portions and beat to nine.
4. Quickly mix 1/3 of the beaten egg white into the egg yolk paste, then pour it back into the remaining egg white, cut and mix evenly.
5. Take a small amount of mixed cake batter into the decorating tape, draw irregular grids on the baking tray lined with greased paper, and bake it in the oven for about 1 minute and take it out.
6. Add cocoa powder to the remaining cake batter, stir evenly and pour it on the grilled grid. After smoothing, tap the baking tray lightly to shake out the bubbles.
7. Bake in the middle and upper layer of the oven for about 15 minutes, until the batter is cooked through and the skin is not sticky, remove the oily paper and let cool. Take another piece of oiled paper, place the cake slices with the grid pattern facing down, sprinkle fruit pieces, smear the cream, roll up, refrigerate for more than 1 hour, and then slice and eat.
Tips:1. No cream can be replaced with jam.
2. The actual temperature of the oven is adjusted according to your own oven.
3. The above amounts are for the size of a 6-inch bakeware. If the bakeware is of different sizes, it can be increased or decreased in equal proportions.
