Original Cake Roll

by Squirrelfish 77

4.6 (1)

Favorite

1

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.

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

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

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

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

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

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

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.

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

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