Mulberry Cream Cake Roll

Mulberry Cream Cake Roll

1. Separate the egg white and egg yolk. Add 10 grams of fine sugar and salad oil to the egg yolk, stir with a whisk until the fine sugar melts and the egg yolk and oil are completely emulsified.

2. Add water and stir well.

3. Sift in low-gluten flour and mix well in a "Z" shape.

4. Add the remaining 30 grams of caster sugar to the egg white three times and beat until it is as shown in the picture.

5. Add one-third of the egg whites to the egg yolk and mix well.

6. Pour the egg yolk paste into the egg whites and stir evenly.

7. Pour greased paper on the baking tray in advance, pour the mixed cake batter into the mold, shake it lightly for a few times to produce large bubbles. Put it in the preheated oven, middle level, up and down heat, 170 ℃, bake for about 20 minutes.

8. After the cake is out of the oven, cover the surface with a piece of greased paper, turn it upside down to cool, tear off the greased paper while it is hot, and then cover the greased paper on the cake to prevent the cake from losing moisture and drying out.

9. Put the egg beater and egg beater in the refrigerator for 30 minutes in advance. Add 10 fine sugar to the whipped cream, stir with ice water until there are lines, add mulberry jam, and continue to beat.

10. Whip until the cream has harder sharp corners.

11. After cooling, trim the three sides of the cake neatly, leaving one side and cutting it diagonally.

12. Spread half of the cream, and put the remaining half of the cream in a piping bag for later use.

13. Roll up the cake and wrap it in greased paper, making sure that it is closed downward. Put it in the refrigerator for 1 hour.

14. Take out the refrigerated cake and cut off both ends.

15. The remaining cream is squeezed onto the surface of the cake.

16. Garnish with mulberry and mint leaves.

17. Finished product.