Marshmallow Cake Roll
1.
Corn oil + milk mix well.
2.
Add egg yolk and mix well.
3.
Dry into low-gluten flour.
4.
Add the red velvet liquid.
5.
Divide the batter into 2 parts, the smaller one is about 30g, add more red velvet liquid, the color is different from the larger batter.
6.
Beat the egg whites, add the fluff marshmallows in 2 times; when the egg whites have lines, add granulated sugar and beat them to a moist state.
7.
Add the egg whites to the batter three times, and mix in a small portion of the batter about one-fourth of the egg whites.
8.
Finally, mix 2 parts of the batter a few times, without mixing, and pour it into the golden pan.
9.
Preheat the oven, heat up and down at 160 degrees, and bake for about 25 minutes.
10.
After the cake roll is out of the oven, flip it upside down and lift the grease paper.
11.
Whipped 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 light 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 to spread 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.
