Purple Sweet Potato Cake Roll

Purple Sweet Potato Cake Roll

1. Mix corn oil and milk and stir well.

2. Sift the low flour and add it to the corn oil. Mix the milk and stir evenly until there are no particles.

3. Sift the purple potato flour in advance, and stir evenly until there is no particles in the batter for later use.

4. Add a few drops of white vinegar to the egg whites and stir at low speed for half a minute.

5. Add icing sugar in three times and stir until neutral foaming.

6. Add the egg white batter to the egg yolk batter in two batches, and mix evenly from the bottom up, without making a circular motion.

7. Finally, add the egg yolk paste to the egg white paste and mix evenly from the bottom up. Do not make a circular motion to avoid defoaming. Affect the taste.

8. Spread the baking pan with cake paper, pour the batter into the baking pan, and shake it lightly.

9. Preheat the oven and bake at 150 degrees for 20 minutes. My oven is 40 liters. Each oven has a different size. The set time and temperature are different. If the oven temperature is too small, it is best not to set too high to avoid baking. Too coke.

10. While baking the cake, beat the whipped cream. The whipped cream is blown at high speed throughout the whole process, just like marshmallows.

11. Take out the cake 🍰, let it cool and demould gently, and spread a layer of cake oil evenly.

12. Roll it up and fasten the sides. Put it in the refrigerator for half an hour.

13. Cut off, complete, finished product drawing.

14. Finished picture.

15. Finished picture.