Painted Cake Roll [make The Cake Full of Artistic Flavor]

Painted Cake Roll [make The Cake Full of Artistic Flavor]

1. First prepare a piece of oiled paper and draw your favorite flower pattern;

2. The eggs are divided into egg whites and egg yolks, and they are put into the pots separately. The egg white pots must be free of oil and water;

3. Add the fine granulated sugar to the egg whites three times, use a whisk to achieve hard foaming, and lift the whisk to have a small sharp corner;

4. The beaten egg whites should be inverted without spilling, and then placed in the refrigerator;

5. Beat the egg yolks, add water, sugar and soybean oil and mix well;

6. Stir well

7. Sift the flour into the egg yolk paste and mix well with a spatula;

8. Stir well

9. Take out a spoonful of egg yolk paste (depending on the pattern you want to draw), then add 1/2 tsp of low-gluten flour and mix well;

10. After stirring evenly, add red pigment (one drop is enough);

11. Add twice the volume of protein paste;

12. Stir well

13. Use the same method to make green pigments (you can also take part of the red paste and add blue pigments);

14. Fill the pigment paste into the oil paper pattern prepared before, put it in the baking tray, and then put it in the oven and bake it at 170C° for 1 minute;

15. Take out the egg whites, scoop half of the egg whites into the egg yolk paste and mix well;

16. Then pour the mixed batter into the egg whites and stir quickly evenly;

17. Stir well

18. Take out the baked oil paper color drawing baking tray;

19. Add the prepared meringue to its baking tray;

20. Put it in a preheated 180 degree oven, heat up and down, in the middle, and bake for about 10-12 minutes; (insert a toothpick if it is not sticky, it will be cooked). Take out the inverted button and let it cool, tear off the greased paper on the back;

21. At this time, make some whipped cream

22. Turn over the cooled cake roll and spread it on the cake (the side next to the oil paper when baking is now the back side, and the front side after rolling it up)

23. Put a layer of oiled paper underneath and roll the cake;

24. Melt some dark chocolate and use a fine brush to outline the edges. (You can also put the melted black chocolate into a piping bag to stroke)

25. Put it in the refrigerator for more than 1 hour before eating. (If you are willing to eat, haha)

Tips:

Tips:
1. If you like to have fruit in the filling, you can also put some fruit slices in the cream;
2. This cake roll is relatively thin, so eating one slice at a time will not be too tired;
3. Put the cake batter into the oven as soon as possible after mixing. If you don't use it right away, put it in the refrigerator first.
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