Spinach Cake Roll

Spinach Cake Roll

I love the color of spinach recently. The color of spinach for cakes is really useful. The color of the finished product is very bright and fresh. It tastes no spinach at all. Children are reluctant to eat cream when it’s hot. Simply made it. Stuffed rolls are more popular. The cake rolls use the back egg method. The cake roll made by the back egg method is very soft and can be rolled at will. I roll it with my bare hands. The roll is beautiful without the help of tools. There is no shaping process, just cut it straight away.

Difficulty

Easy

Time

30m

Serving

4

by Yaoyao Original Food Class

4.8 (1)

Ingredients

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How to make it (Spinach Cake Roll)

1. Take a small amount of spinach, wash it, and boil it in boiling water for about a minute. This will make the spinach green more stable and make the cake roll more beautiful in color. The cooked vegetables are as shown in the picture, add a little water, and use a wall breaker or blender to make spinach juice.
Spinach Cake Roll recipe
2. Take 55 grams of spinach juice and add it to corn oil. If you don’t have corn oil, you can choose other colorless and tasteless oils. Don’t use peanut oil, sesame oil, rapeseed oil and other oils with heavy smell and deep color. If you don’t have corn oil, you can use salad oil or sunflower oil. Instead of seed oil, soybean oil. Use a manual whisk to mix the oil and spinach juice evenly.
Spinach Cake Roll recipe
3. Sift in low-gluten flour and cornstarch.
Spinach Cake Roll recipe
4. The egg white and yolk are separated, the yolk is added to the batter, and the egg white is put into an oil-free and water-free container. Keep the eggs in the refrigerator for at least 3 hours in advance.
Spinach Cake Roll recipe
5. Use a manual whisk to cross the batter evenly. The final batter is a smooth, uniform and delicate batter.
Spinach Cake Roll recipe
6. Add a few drops of lemon juice to the egg whites, add white sugar at one time, and beat as shown in the figure. Lifting the whisk will show a big hook, and the meringue will not fall out when the egg beater is inverted.
Spinach Cake Roll recipe
7. First take half of the meringue and add the egg yolk paste.
Spinach Cake Roll recipe
8. Use a spatula to mix up and down evenly.
Spinach Cake Roll recipe
9. Pour the mixed batter into the remaining meringue.
Spinach Cake Roll recipe
10. Also use a spatula to mix up and down evenly.
Spinach Cake Roll recipe
11. Spread greased paper or silicone pads in the mold in advance, pour the batter, shake the baking pan to produce large bubbles, and use a scraper to slightly flatten the surface of the batter.
Spinach Cake Roll recipe
12. The oven is preheated in advance, the air oven is 150 degrees for 28 minutes, and the open-hearth oven is fired up and down, at 170 degrees for about 35 minutes.
Spinach Cake Roll recipe
13. Take out the baked cake roll, shake the baking tray lightly to send out moisture, let it cool, and then release the mold, tear off the oil paper to get a beautiful towel surface, roll up and cut into pieces.
Spinach Cake Roll recipe

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