Swiss Roll Fruit Cream Cake Roll

Swiss Roll Fruit Cream Cake Roll

1. Prepare the ingredients, put the flour into a sieve, cover the baking tray with greased paper for later use, 60 grams of granulated sugar for cakes, 20 grams for whipping cream, pre-packed

2. Separate the egg whites, put the egg whites and egg yolks into different egg-beating bowls, add 20 grams of fine sugar to the egg-yolk bowls, beat with a manual whisk until the sugar melts, then add salad oil and milk, beat until the oil and water are mixed, and then sift into the powder , And mix well with a manual whisk

3. Add a few drops of lemon juice to the egg white bowl, beat with an electric whisk until coarsely soaked, then add 40 grams of fine sugar in three times while whisking until it is wet and foamy, and lift the whisk to a curved corner

4. Use a rubber spatula to dig a spoonful of the beaten meringue into the bowl of egg yolk paste, and mix evenly

5. Pour all the egg yolk paste into the meringue and continue to mix evenly. The cake batter is ready

6. Pour the cake batter into a baking tray lined with greased paper and drop it a few times to create large bubbles. Put it in the middle of the oven and bake at 140 degrees for 20 minutes. (The baking pan in this picture is about 27*30 size)

7. Take out the baked cake, peel off the oily paper around it and let it dry for two minutes

8. Put the cake upside down on the baking net, tear off the oily paper at the bottom, and then cover it again, and let it cool

9. When drying the cake, cut the fruit into dice, add 20 grams of fine sugar to the animal whipped cream and whipped until the cream is not flowing and has obvious lines.

10. After cooling the cake thoroughly, uncover the greased paper on the surface, spread a clean greased paper, turn the cake over, and then spread the cream on top, and then add the fruit. The cream should not be spread all over

11. Roll the cake with the help of a rolling pin (if it is easy to move when rolling, you can hold the rolling pin with one hand and hold the other end of the cake with the other hand)

12. After the cake roll is rolled, the joint is facing down, wrap it in the refrigerator and freeze for 2 hours.

13. Take out the cake roll, cut off both ends, put the remaining butter into a piping bag, cut a small opening at the mouth of the bag, and squeeze out the pattern on the cake

Tips:

1. Chiffon's method, for chiffon cooked cakes, can be directly made into cakes and then rolled with fillings;
2. The baking pan is about 27*30 cm in size. If the size of the baking pan is not the same, the baking time should be added or subtracted appropriately;
3. When the egg whites are beaten, it is enough to be wet and foamy. Do not beat the egg whites too dry, otherwise they will easily crack when rolled.