How to make a cake roll

Polka Dot cake roll

Ingredients: 75g low gluten flour, 3 egg yolks, 4 egg white, 30g fine granulated sugar (egg white), 35g fine granulated sugar (egg yolk paste), 40g salad oil, 60g water, 1 teaspoon corn starch, 2 drops rum, 8g cocoa powder, 1 drop edible red pigment

How to make a cake roll

Filling: Honey right amount

How to make a cake roll

How to make a cake roll

How to make a cake roll

1. Prepare material, separate egg white and yolk

How to make a cake roll

2. Add 35g sugar to the egg yolk and beat it with a beater until it foams

How to make a cake roll

3. Then add water, salad oil and rum in turn and stir well

How to make a cake roll

4. Sift low gluten flour and corn starch into the egg yolk paste

How to make a cake roll

5. Beat the egg beater into a smooth paste

How to make a cake roll

6. Add 30g sugar twice to the protein until it foams

How to make a cake roll

7. Take one-third of the beaten protein, put it into the egg yolk paste and mix well

8. Pour the batter back into the remaining two-thirds of the protein

9. Stir into a fine paste

10. Take a small portion of the batter and put it into the decoration bag. Cut a small hole at the sharp corner

11. In the oil paper spread on the baking tray to squeeze out the original flavor, in order to point the standard point, I use my son’s Tian Zi under the bottom

12. Drop another drop of edible red pigment into the flower mounting bag and turn it into pink batter

13. Squeeze out the pink dots at the same intervals, put them in the oven preheated at 170 ℃ for 1.5 minutes and take them out

14. At this time, sift the remaining batter into the cocoa powder and turn it into a uniform cocoa batter

15. Bake a little bit, take out, pour the cocoa batter into the baking tray, and smooth the surface of the cake batter with a scraper

16. Pick up the baking tray, shake out the big bubbles, put it into the preheated oven, heat up and down, bake for about 15 minutes

17. The baked cake slices are immediately buckled on the drying rack to prevent retraction. Tear off the oil paper while it is hot, and then cover it back

18. When the cake is slightly cool, replace it with a piece of clean oil paper and turn it upside down. Cut off the four sides of the cake, mark a shallow knife mark on the cake pieces at 2cm intervals, and brush honey on the cake with a brush

19. Roll up slowly, tie both sides and refrigerate for 1 hour

20. Take out the refrigerator, slice with a knife and share with you!

How to make a cake roll

How to make a cake roll

1. Beat the eggs into a large bowl, add sugar, beat with a hand beater (if you don’t have one, you can use chopsticks) until it foams slightly, then pour in butter and fresh cream (you can use milk instead, but the milk flavor will be lighter) and beat well.

How to make a cake roll

2. Mix the baking powder into the flour, and then sift the flour into the egg liquid with a filter. Mix well to make cake paste. (you can add lemon juice, lemon peel or vanilla essence to improve the taste according to your personal preference)

How to make a cake roll

3. Take a piece of kitchen paper dipped in some oil, evenly spread it on the flat bottom non stick pan, pour in the cake paste, evenly spread out the rectangle (not too thin), turn on the low heat and slowly fry it (the surface is not sticky), turn off the fire and put it into the tin foil roll.

How to make a cake roll

4. Roll it up, take it out and place it separately. Then spread the oil and fry the second piece. After frying, put the first cake roll on it, turn off the fire and roll it up.

How to make a cake roll

5. Use the same method to make the third piece (this is the cake paste is basically just used up). Roll it up, take it out, cool it a little, wrap it in plastic wrap, and put it in chilled water to cool and set.

How to make a cake roll

6. When the cake is completely cooled, take it out, remove the tin foil roll, slice it, and serve with cream or chocolate sauce.