Two-color Mulberry Cake Roll

Name: Two-color Mulberry Cake Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 yolk; 60g Low powder; 4 Egg white; 40g Salad oil; 50g Mulberry Juice; a little Lemon juice; 20g Sugar

by Red Bean Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Yesterday, I found a mulberry seller in the food market. I haven't seen it for a long time.
I remember that young mulberry is not a rare thing and it is very cheap. Even if you find a wild mulberry tree, it is the world of children. You will always come home with your hands and mouth covered with purple sauce. Children now can't enjoy that kind of fun anymore.
Half of the mulberries I bought were eaten raw and half made this roll cake. I didn't expect the color to be very beautiful.
My baby keeps asking me how the cake rolls are in this color, O(∩_∩)O ha! "

Ingredients

Two-color Mulberry Cake Roll

1. Prepare ingredients.

2. Stir the egg yolk, salad oil, and sugar well.

3. Add mulberry juice and mix well, sieve in low powder and stir evenly.

4. Beat the egg whites until hard foaming and mix the egg yolk paste three times evenly.

5. Pour it into a baking tray lined with greased paper and shake out bubbles, at 160 degrees for 18 minutes.

6. Bake it, take out the roll into a strip and wrap it in greased paper and put it in the refrigerator.

7. Outer skin materials: 2 egg yolks, 10 grams of powdered sugar, 50 grams of low powder, stir until there are no particles.
Beat the egg whites and mix well with the egg yolk paste, pour into a baking pan and smooth at 150 degrees for 10 minutes.

8. After baking, take it out, put in the cake roll just now and gently roll it up.

9. When the outer skin is very thin, it should be light. You can put a rolling pin under the greased paper to help it roll up.
Very beautiful two-color mulberry cake roll.