Spinach Cream Cake Roll

Spinach Cream Cake Roll

1. Wash and chop fresh spinach into a food processor and add a little water to make a juice. Take 55 grams of filtered spinach juice for later use.

2. The yolk and egg white are separated and put into oil-free and water-free containers.

3. Add corn oil and spinach juice to the egg yolks, sift in low flour, and beat with egg whipped until there is no dry powder.

4. Add a few drops of lemon juice or white vinegar to the egg whites, and add 50 grams of caster sugar.

5. Use an electric whisk at low speed until wet foaming.

6. Take one-third of the meringue into the egg yolk paste and stir evenly.

7. Pour the mixed cake batter into the remaining meringue and stir evenly.

8. Pour the mixed cake batter into a non-stick baking pan (Hono 28*28 golden non-stick baking pan), shake it lightly a few times, then shake it hard to produce large bubbles.

9. Put it into the middle layer of the preheated oven and heat it up and down at 150 degrees for 35 minutes.

10. After baking, put on heat-insulating gloves and take out the baking pan, buckle it upside down on the grill, release the mold on the grease paper after cooling, and cut off one end of the cake body slightly.

11. Add 20 grams of icing sugar to the whipped cream, beat at low speed to 8 to distribute, and mix well with a spatula.

12. The cake body is smeared with whipped cream.

13. Roll up the cake with the help of a rolling pin, wrap it in greased paper, and put it in the refrigerator to set for more than 30 minutes.

14. Take out the cut pieces and eat.

15. Melt in your mouth, full of milk flavor!

Tips:

Please adjust the temperature according to the temperament of your own oven; the whipped cream should be as hard as possible, and it is better to roll; each egg with shell is about 56 grams; ordinary baking pans should be lined with greased paper.