Strawberry Cream Cake Roll
1.
Wash the spinach, put it in a juicer and squeeze it into spinach juice for later use.
2.
Beat egg yolks into a large bowl
3.
Add corn oil, spinach juice and vanilla extract and stir well.
4.
Sift in the flour and cornstarch
5.
Just stir gently and evenly.
6.
Put the egg whites in a basin without water and oil, add white vinegar
7.
Put 30g of white sugar into the egg whites in 3 times and beat them to a wet foaming state.
8.
Take one third of the egg white and put it in the spinach paste
9.
Stir evenly.
10.
Pour the spinach paste into the remaining egg whites
11.
Continue to stir evenly.
12.
Prepare a square baking pan, spread a layer of greased paper or silicone mat, pour the cake batter into the baking pan, spread it flat, and knock out large bubbles.
13.
Preheat the oven and fire up and down at 180 degrees for about 20 minutes.
14.
Let cool naturally after baking
15.
Put the whipped cream in a large bowl, add the remaining 10g of sugar
16.
It can be sent at high speed until the flower is mounted.
17.
Spread light cream on the cake. Put a small high-level cream on the one-third near you.
18.
Take the stalk of the strawberry and place it on the cream.
19.
With the help of a rolling pin, lift up one end of the silicone pad and roll it slowly
20.
Put it in the refrigerator and freeze for setting.
21.
After setting the shape, take out and cut into pieces, and decorate the surface of the cake roll with a layer of light cream
22.
Place strawberries, small oranges and sugar beads.
23.
The fruity cream cake roll is ready.
24.
The cream is sweet and the strawberry is sweet and sour.
Tips:
1. The oven setting is for reference only.
2. Fruits can be replaced with whatever you like.
