Sweet Potato Cake Roll

Name: Sweet Potato Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low powder; 4 egg; Some (for mashed sweet potatoes) milk; 25g (for mashed sweet potato) condensed milk; 110g Yellow Heart Sweet Potato; 50g (corn oil) Salad oil; 20g (put in the egg yolk) Caster sugar; 2g Baking powder

by Xiaomeijia

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is the third time I have made cake rolls since I first learned to bake.
The first time the volume was unsightly, but it was still a success.
The second time, I was more impatient and uncomfortable. I couldn't figure out which were the most critical steps. So I used the usual method of baking chiffon cakes, but failed three times in a row.
After that, I slowly searched for the reason, every time the cake broke because it was too soft. It turned out that the egg yolk was not beaten (no toughness), but the egg white was beaten too much (easy to crack).
Through this time, I don’t think I will have to worry about failure and wasting materials again.

Choose sweet potatoes as the sauce because you like it. It's also very convenient, no need to buy jam everywhere. The important thing is that what is bought in the supermarket is not necessarily safe, and it is too sweet to taste!
Purple potatoes are also good, or potatoes, oranges and the like, just like them.

Go ahead, love baking, keep going..."

Ingredients

80g Low Powder
4 Egg
Some (for mashed sweet potatoes) Milk
25g (for mashed sweet potato) Condensed Milk
110g Yellow Heart Sweet Potato
50g (corn oil) Salad Oil
20g (put in the egg yolk) Caster Sugar
2g Baking Powder

Sweet Potato Cake Roll

1. Separate the egg yolk from the egg whites in two clean, dry bowls. First, beat the egg yolks, add sugar to the yolks, and beat them with a whisk.

2. The yolks are beaten until they are thick and lighter in color.

3. Then add salad oil (corn oil or other odorless vegetable oil) in 3 portions. Each time you add it, use a whisk until it is mixed, then add it a second and third time.

4. Then pour the milk and stir gently.

5. Finally, sift in low flour and baking powder, and stir up and down with a rubber spatula to form a delicate egg yolk batter.

6. Stir the egg yolk paste, set aside and set aside.

7. Then the whisk should be cleaned and wiped dry. Whip the egg whites and sugar, pour them into the egg whites three times, and use a whisk to beat each time you pour some. From the very beginning, the fish eyes become thicker and thicker.

8. About 2 minutes, 80% of the egg whites are beaten. After lifting the whisk, you can pull out the curved sharp corners.

9. Pour the whipped egg whites into the egg yolk batter 3 times and mix evenly.

10. The third addition can be the other way around. Pour the batter into the last remaining egg white bowl, and then mix it up and down evenly. (You don't need this method, just mix it evenly by yourself)

11. Finally, pour the stirred flour into a baking pan lined with tin foil (oil paper). (At this time, the oven can be preheated, the temperature of my home is too high, preheat at 160 degrees for 5 minutes)

12. Pour evenly and shake off some bubbles. Put it in the oven, 160 degrees, bake for 20 minutes

13. When baking cakes, make sweet potato sauce. First peel and slice the sweet potatoes, steam them, put them in a food processor, add milk and condensed milk (a little bit of milk is almost enough)

14. Stirred Sweet Potato Sauce

15. Prepare a piece of greased paper or tin foil, spread it out, buckle the baked cake upside down on the greased paper, peel off the tin foil from the cake while it is hot, and the cake floor faces up. Let cool for a while and spread the mashed sweet potatoes evenly (forgot to take pictures)