Lemon Strawberry Cake Roll
1.
Prepare the ingredients and refrigerate the eggs. It will be more stable when the egg whites are beaten. Separate the egg whites and the yolks and put them in a large clean bowl.
2.
Cut half of the lemon zest and put it in the egg yolk. This will make the cake more flavorful. You can leave it if you don’t have lemon.
3.
Add milk and corn oil to the egg yolk.
4.
Stir evenly with a manual whisk. Sift into low-gluten flour.
5.
Sift into the arowana low-gluten flour.
6.
Z-type stirs evenly until there is no dry powder.
7.
Add the egg whites and whipped with confectioner's sugar until it becomes a big hook.
8.
Divide 1/3 into egg yolk paste and mix well.
9.
Pour back the remaining egg whites and stir into a cake batter.
10.
Pour the cake batter into a 28*28 square plate, shake it twice to produce bubbles.
11.
Put it in the middle of the preheated oven and bake at 150 degrees for about 23 minutes.
12.
Let cool after baking.
13.
I use a reverse roll, the towel surface is better looking and not easy to crack.
14.
Add whipped cream to fine sugar and whip until the texture appears, spread on the cake roll, and put an appropriate amount of fruit on it.
15.
Use a rolling pin and oil paper to help roll up the cake roll, put it in the refrigerator for 1 hour before eating.
16.
Finished product.
17.
Finished product.
Tips:
The low-gluten flour used here is from Arowana, and the absorption is not bad. If you use other brands, please increase or decrease the amount of liquid according to the flour.
