Original Cake Roll

Original Cake Roll

by Squirrelfish 77

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

4

In baking, the cake roll is the one I make the most, because it is quick to make, not time-consuming, and delicious. I like to get up in the morning to make a cake roll, make it and eat it now, the cake is fresher. The ingredients are ready the night before, and if you don’t add cream, you can eat it in half an hour.

Ingredients

Original Cake Roll

1. Stir milk and corn oil evenly and fully emulsify.

Original Cake Roll recipe

2. Sift in low-gluten flour, mix well in a straight shape, and add egg yolks.

Original Cake Roll recipe

3. Mix well in a straight shape, and the mixed custard is delicate and smooth.

Original Cake Roll recipe

4. The caster sugar is added to the egg whites in three times, and it is sent until a big bend appears.

Original Cake Roll recipe

5. Take a small portion of the egg whites into the egg yolk paste.

Original Cake Roll recipe

6. After the bottom and stir evenly, pour it back into the egg whites and continue to stir evenly.

Original Cake Roll recipe

7. Pour it into a baking tray lined with greased paper and arrange it smoothly.

Original Cake Roll recipe

8. Put it in the pre-heated oven, and bake at 180 degrees for 20 minutes. Roll it up after being out of the oven to cool down.

Original Cake Roll recipe

9. If you don't want to roll the cream, cut it into pieces and eat it.

Original Cake Roll recipe

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