Hawthorn Sauce Cake Roll

Name: Hawthorn Sauce Cake Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 80g Low powder; 80g Soft white sugar; 50g oil; 50g milk; A few drops White vinegar; Some Hawthorn Sauce

by sheery's mom

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I saw Miale's log yesterday, which inspired my courage to make cake rolls. I am actually a very lazy person. I can be simple and I won’t make complicated ones. Don’t laugh at me. I can only make sponge cakes for cakes. I always think that chiffon cakes are very complicated, and the eggs need to be separated. The risk of failure is always unwilling to try. Last night, with the mentality of "knowing that there are tigers in the mountains, I prefer to walk in the mountains", and I did it seriously. The recipe is also miale. I don’t know that it was quite successful. It’s much simpler than I thought. Egg whites are also much faster than sending whole eggs. My husband said after tasting one piece: Don’t make other cakes in the future, just make this. This is called cake! Dizzy, dare to love what I used to make is not called a cake, I am not shooting myself in the foot! Haha, I have to thank miale for making such a delicious cake. The taste of the cake made by this recipe is really great, thank you again! "

Ingredients

4 Egg

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80g Low Powder
80g Soft White Sugar

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50g Oil

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50g Milk

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A few drops White Vinegar
Some Hawthorn Sauce

Hawthorn Sauce Cake Roll

1. Separate the yolk from the egg whites and place the yolk in a clean basin.

2. Add the oil to the egg yolk several times and stir to thicken.

3. Sift the low flour into the egg yolk.

4. Pour in the milk and stir into a particle-free egg yolk batter for later use.

5. The egg whites are placed in a deep basin that is free of oil and water.

6. Add a few drops of white vinegar to make a big bubble.

7. Add sugar in portions.

8. Continue to beat until the moist egg white paste, that is, pick up the whisk, the egg white paste will have a small bend.

9. Take 1/3 of the egg white batter into the egg yolk batter and mix it irregularly.

10. Pour the well-mixed batter into the other 2/3 protein batter.

11. Continue to mix irregularly to form a cake batter.

12. Pour the mixed cake batter into a baking pan covered with greased paper and smooth it out.

13. After shaking out big bubbles, put it into the preheated oven.

14. Just turn 170 degrees for 10 minutes to 150 degrees and bake for 10 minutes.

15. Let it dry for a while, buckle it upside down on another piece of greased paper, and tear off the greased paper at the bottom while it is hot.

16. Spread the hawthorn sauce.

17. Roll into a cake roll.

18. After setting for 30 minutes, cut into thick slices.

Tips:
1. I am also a bit vague about the concept of how far this protein is spent. Everyone does this. I will follow the gourd. If you want to do it, it is best to search for others' practices.

2. I mixed it for a long time. At that time, I thought it would affect the taste of the finished product. The finished cake tasted good.

3. Miale's log stated that it was 170 degrees for 20 minutes. After baking for 10 minutes, I found that the middle of the cake was bulging. I was worried that it would crack, so I quickly lowered the temperature, so I had to adjust the temperature according to my own oven.