Spinach Fruit Cake Roll
1.
Wash the spinach, remove the stems, and cook for later use.
2.
Squeeze spinach and water into juice.
3.
Add 5 eggs until the temperature is moderate.
4.
Sift the low powder and add it to the egg yolk paste and stir until the batter is without particles.
5.
Add a few drops of vinegar to the egg whites and stir until neutral foaming.
6.
Take one-half of the egg white paste into the egg yolk paste and mix evenly from the bottom up.
7.
Finally, add all the egg yolk batter to the egg white batter, mix from the bottom up and do not make a circular motion, spread cake paper on the baking pan, pour the batter, and shake it gently.
8.
Bake at 160 degrees for 20 minutes at the upper and lower fires. The size of each oven is different, and the set time and temperature are different.
9.
Whip the whipped cream until it is very hairy, a bit like cotton.
10.
Spread in a layer of light cream evenly.
11.
Roll it up and fix it on both sides. Refrigerate for half an hour.
12.
The remaining whipped cream is put into a piping bag.
13.
Cut into small sections, finished picture, complete.
14.
Completely, the finished picture.