Two-color Strawberry Cake Roll

Two-color Strawberry Cake Roll

1. Separate the egg whites from the yolks. After the egg yolks are dispersed, heat over water and stir until the color is white. Then add 20 grams of sugar while stirring, until thick

2. After the egg whites are whipped coarsely with an electric whisk, add 50 grams of sugar in 4 times and stir until the wetness is hard and foaming, and the egg white hooks are drooping but the shape is maintained

3. Take 1/3 of the meringue into the egg yolk paste, and use a manual whisk or spatula to pull and cut to mix. Then add the remaining protein and continue to mix evenly by pulling and cutting (not circled)

4. Sift the low-gluten flour into the egg batter of Method 3 in 2 times, make sure to mix well, and then sift into the next time (mix by pulling and cutting, not in circles)

5. Take 1/4 of the batter of method 4 and add it to the salad oil and stir evenly, and then mix it with other batters evenly.

6. Take 160 grams of batter and add the sifted strawberry powder, mix well

7. Put the batter into the squeezing bag separately, and then squeeze the batter in a straight line on a baking sheet lined with non-stick baking paper. Use a small spoon to gently spread the batter on the surface without scraping it to the bottom to damage the pattern.

8. Bake in the preheated 180 degree oven for about 15 minutes. Pull out the baking tray and place the cake with paper on the heat sink. Tear off the parchment paper after lukewarm

9. Mix the almond frosting and strawberry jam according to your favorite ratio and spread on the messy side of the cake

10. After rolling up the cake with a rolling pin, put it in the refrigerator for 30 minutes before taking it out. carry out