Patterned Cream Cake Roll
by The most beautiful in the beginning ❤
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Separate the egg white and the yolk.
2. Add sugar, water and corn oil to the egg yolk and stir well.
3. Sift in low powder.
4. Mix well and set aside.
5. The egg whites are blistered with a whisk.
6. Add the sugar for the first time and add the sugar in a total of three times.
7. Dismiss the system as shown in the figure.
8. Take one-third of the beaten egg white and put it in the egg yolk paste and mix well.
9. Then go back to the egg whites.
10. Stir evenly.
11. Pour into the baking dish.
12. Add a little cake batter and add cocoa powder, mix well and put it in a piping bag.
13. Squeeze it on the surface of the baking tray as shown in the figure.
14. Scratching back and forth with a toothpick, I did it for the first time, and it didn't work well.
15. Preheat the oven in advance and bake at 150° for 20 minutes.
16. It's out and let cool for later use.
17. Whipped cream and sugar.
18. The pattern has clear lines.
19. Spread whipped cream on top of the cake slices.
20. Roll it up and put it in the refrigerator for an hour to set.
21. Finished picture.
