Striped Cake Roll
1.
Prepare all ingredients.
2.
Spread the pattern to be drawn on the bottom of the baking tray, and spread a piece of greased paper on it.
3.
Add salad oil to butter, heat over water and stir until thick, remove from heat and add egg white and stir well.
4.
Mix low flour and red yeast rice powder and stir well, sieve in and stir well.
5.
Put the batter into a piping bag, squeeze the stripes according to the pattern, and put it in the refrigerator.
6.
Separate the egg white and egg yolk, add sugar to the egg white three times, and beat until there are small hooks on the beater head.
7.
Add salad oil to the egg yolk and stir well. Add milk and stir well.
8.
Sift in velvet cake mix and mix well.
9.
Mix the egg white and egg yolk evenly.
10.
Take out the baking pan, the surface is solidified, pour the cake batter onto the smooth surface. Bake in the oven at 190 degrees for 13 minutes. After baking, take out the mold and shake it.
11.
Spread a piece of greased paper on the surface of the cake, turn the cake on the chopping board, and carefully tear off the greased paper with the stripes on the side. Cover it with a piece of oil paper, and let the cake cool.
12.
Whip the whipped cream with sugar until it becomes grainy.
13.
Invert the cake again, with the striped side down, and spread the whipped cream on the surface of the unpatterned cake.
14.
Carefully roll up the cake and put it in the refrigerator for an hour before cutting.
Tips:
1. The batter for the surface decoration can be adjusted according to the situation. The powder is not added all at once, and the batter should not be added again if it feels thick after adding it in batches. The extruded line should not be too thick or thick, otherwise it will be easy to crack.
2. To make cake rolls, the egg whites do not need to be beaten until hard foaming, otherwise they will easily crack during rolls.
3. Do not refrigerate the batter on the surface for too long, otherwise it will dry easily.
4. When the weather is too hot, the whipped cream is easy to melt, so the speed should be fast. If the surface of the cake is still hot, the whipped cream will melt, which will affect the effect of the roll.
