Rainbow Cake Roll
by sunxiaonan21
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. The egg whites and egg yolks are separately placed in a water-free and oil-free basin for later use. The egg yolks are mixed with 10 grams of fine sugar. It is best to use an egg beater.
2. Add corn oil and milk in turn and mix well.
3. Sift in low powder and mix until there are no particles.
4. The mixed egg yolk paste.
5. Add a few drops of lemon juice to the egg whites and beat until thick foam. Add 40 grams of fine sugar in three times and beat until moist and foamy.
6. Take one-third of the egg white paste and add it to the egg yolk paste, mix well and then pour it back into the egg white paste, continue to mix evenly.
7. Divide the mixed batter into three equal parts, add blue and red pigments to two of them, stir and mix evenly with a spatula, and put them into a piping bag for use.
8. Spread greased paper on the baking tray, and squeeze the three colors of batter into the baking tray separately.
9. Preheat the oven to 175 degrees, and bake for 13 minutes. After baking, tear off the greased paper and place it upside down until it is warm. Cover the torn greased paper to prevent the cake from drying out.
10. Whip the whipped cream with 10 grams of caster sugar, turn the cake roll over, and spread the cream.
11. Roll up, refrigerate for half an hour and slice.
