Purple Sweet Potato Cake Roll

Purple Sweet Potato Cake Roll

1. All the ingredients (I forgot to put the purple sweet potato filling together)

2. Egg yolk and egg white separation

3. Squeeze a few drops of lemon juice into the egg whites, add about 1/3 of the powdered sugar, beat at low speed until frothy, then add 1/3 to beat at high speed, beat until hard meringue, then put it in the refrigerator for later use

4. Beat the egg yolks, add the remaining sugar and stir evenly

5. Add corn oil and milk and mix well

6. Sift in low powder

7. Mix into a particle-free egg yolk paste

8. Take one-third of the beaten egg whites into the egg yolk paste, and mix well by cutting and tossing

9. Then pour the mixed egg yolk paste into the remaining egg whites, and continue to mix well by cutting and stirring

10. Mixed cake batter

11. Pour the mixed cake batter into the baking pan (the baking pan is covered with tin foil in advance)

12. Preheat the oven in advance, the upper and lower fire 150 degrees, bake for 18 minutes

13. The baked cake is upside down on the baking net, and the oil paper is torn off

14. Top with purple sweet potato filling

15. Slowly roll it up again, wrap it with a new piece of greased paper, and tighten both ends. Then seal it in a fresh-keeping bag, put it in the refrigerator, and wait for it to cool and cut into pieces.

Tips:

1. If you use purple sweet potato filling as the sauce, I think it should be made thinner. I made it too thick and it won't be smooth.
2. The egg white container and whisk must be oil-free and water-free.
3. The baking time depends on the temperament of each oven.