Spinach Cake Roll

Spinach Cake Roll

1. Wash spinach and cut into sections, so that the blender can easily mash

2. Prepare all materials

3. Add the milk to the blender and chopped spinach together to squeeze the juice

4. Filter and extract 40ml of juice

5. Separate the egg yolk and egg whites, and the egg whites need to be beaten into an oil- and water-free dish

6. Pour in corn oil

7. Pour in the filtered spinach milk juice

8. Use a manual whisk to beat and mix well

9. Sift in low-gluten flour

10. Stir carefully until there are no particles, do not stir the egg yolk paste in the same direction all the time, stir excessively and be careful of the flour becoming gluten

11. Then we beat the egg whites. Add a few drops of lemon juice to the egg whites to help beat them. You can add a few drops of white vinegar if you don’t have lemons. It doesn’t matter if the white vinegar is fine, just send it away.

12. We added sugar in three times, the first time we beat the egg white to the big fish-eye bubbles and the first time, the second time we added it until it started to thicken, and the third time we hit the big bend when we lifted the whisk.

13. This is the second time to add

14. To make the cake roll, we beat it to wet foam so that it won’t crack during the roll.

15. Add the egg whites to the egg yolk paste in two batches and mix, using a mixing technique, do not stir in a circular motion to avoid defoaming

16. Pour the mixed batter into the baking dish at a height of 15 cm, so that big bubbles can be eliminated

17. Fire up and down at 150℃, about half an hour

18. I used it at 160 degrees for 20 minutes, and the bottom surface was a bit stained, so I didn’t use a towel to roll it up.

19. After the cake is out of the oven, smash it lightly to dissipate the heat inside the cake to just a little bit of warmth, and then roll up the cake with a familiar method, add the fillings you like in the refrigerator to shape, and cut according to your preference size

20. This is the first time I made a cake roll. When I made it for the first time, the baking pan was still the iron pan that matched the oven. The recipe was too thick and the finished product was too thick, and the coloring was serious. Later, I made it according to the small four-roll recipe. It's much better

Tips:

The temperature of the oven is for reference only. It should be adjusted according to everyone's oven temperament. When rolling, make sure that the skin is old enough and not sticky to prevent peeling.