Marshmallow Cake Roll
1.
Corn oil + milk mix well
2.
Add egg yolk and mix well
3.
Sun-dried low-gluten flour
4.
Add red velvet liquid
5.
Divide the batter into 2 portions, the smaller one is about 30g, add a little more red velvet liquid, the color is different from that of the larger batter
6.
Whip the egg whites, add the fluff marshmallow in 2 times; add fine sugar when the egg whites appear lines, and beat to a moist state
7.
Add the egg whites to the batter 3 times, and mix in a small portion of the batter with about one-fourth of the egg whites
8.
Finally, mix 2 parts of the batter a few times, without mixing well, pour it into the golden pan
9.
Preheat the oven, the upper and lower fire is 160 degrees, bake for about 25min
10.
After the cake roll is out of the oven, turn it upside down and lift the greased paper
11.
Light cream + fluff marshmallow + caster sugar, beat to 7-8 minutes
12.
Spread a layer of light cream on the cake roll, and then cover with strawberries
13.
Cover the strawberries with whipped cream and spread a thin layer on the rest
14.
Use a rolling pin to help roll up the cake
15.
Finally, use the remaining whipped cream on the surface of the cake roll, and put strawberries and other fruits on it
Tips:
1. The cake roll will not crack. You can put the egg whites in the freezer in advance to make a layer of icy residue on the surface of the egg whites.
2. After the cake roll is opened, a piece of oil paper needs to be re-covered on the surface to prevent moisture loss on the surface, and the cake roll is not easy to crack when it is rolled.
3. For the final whipped cream decoration, you can add a small amount of whipped cream and mix well, and it can be dripped.
