Make The Cake Delicious, Nutritious and Healthier---kadaz Spinach Cake Roll
1.
Wash spinach in a pot of boiling water, blanch until it changes color, remove, drain, and chop.
2.
Separate egg yolk and egg white.
3.
Pour 30 grams of granulated sugar into the egg yolk bowl and stir with eggs until the sugar is evenly melted.
4.
Add pure milk and stir well.
5.
Add 35ml corn oil in portions to make the egg liquid and oil blend together.
6.
Sieve the powder twice and pour it into the basin, and stir evenly into a ribbon-shaped egg yolk paste.
7.
Add a few drops of lemon juice to the egg whites and beat at low speed until thick foam.
8.
Add 30 grams of caster sugar in three times and beat at medium speed.
9.
Beat until wet foam, about 7 to distribute.
10.
Take 1/3 of the egg white and add it to the egg yolk batter, add a little chopped spinach and mix evenly.
11.
Pour back into the egg whites, quickly cut and mix evenly.
12.
Pour the batter into the mold, shake it on the table a few times to expel the bubbling inside, and make the surface level.
13.
After preheating the oven to 175°, place it on the grill, put on the middle layer, and bake for 25 minutes.
14.
Add sugar to the egg yolks and beat until the color becomes lighter.
15.
Add milk and vanilla essence, sift into the low powder, and mix well.
16.
Heat over water, keep stirring until thick paste.
17.
When the cake is out of the oven, it is upside down on the grill, and the oil paper is torn off.
18.
Take another piece of oiled paper, place the cake on top, and evenly spread the spinach sauce on the cake base.
19.
Roll the cake slices into rolls, wrap them in oil paper, and put them in the refrigerator for 15 minutes.
20.
Take out the remembered pieces, sift a little powdered sugar on the surface and enjoy.
Tips:
1. The cake should be reversed immediately after baking to prevent it from shrinking.
2. The oily paper must be removed while it is hot, otherwise it will stick to the cake after it gets cold.
3. There is no fixed pattern for the curling method. If the surface layer is over-colored, it does not matter if the color is a little heavier. Apply the filling to the deeper surface layer and curl it inward to expose the egg-yellow part at the bottom, which is also very beautiful.
4. Many friends’ cakes cracked after being rolled up. They may have been baked for too long, the egg rolls lost too much water, or they were waiting for the cake.
There is residual temperature, and it starts to curl when it is not hot, so it is easy to shape and it will not crack.
