How to make a caterpillar cake roll

Caterpillar cake roll

Ingredients: 80g low gluten flour, 4 eggs, 45g fine granulated sugar (egg white), 15g fine granulated sugar (egg yolk paste), 40ml salad oil, 60ml water, 5g Matcha powder, 1 teaspoon corn starch, 2 drops of lemon juice (or white vinegar)

How to make a caterpillar cake roll

Filling: 100g animal cream, 15g sugar powder

How to make a caterpillar cake roll

How to make caterpillar cake roll

How to make a caterpillar cake roll

1. Prepare materials, separate egg white and yolk (take 4 egg white and 3 egg yolk)

How to make a caterpillar cake roll

2. Add 15g sugar into the yolk and beat well with the beater

How to make a caterpillar cake roll

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

How to make a caterpillar cake roll

4. Sift in low gluten flour, corn starch and Matcha powder

How to make a caterpillar cake roll

5. Use the egg beater to mix the batter evenly

How to make a caterpillar cake roll

6. Add 45g granulated sugar into the egg white three times, beat until it is wet and foamy, and lift the egg beater to show a sharp angle

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. Continue to stir into a fine paste

10. Take a small amount of light Matcha batter and put it in a small bowl. Add some Matcha powder and mix it into deep Matcha batter

11. Put it into the flower mounting bag, cut a small hole in the sharp corner, draw the line pattern on the baking tray covered with oil paper, put it in the oven preheated at 175 ℃ for 1.5 minutes and take it out

12. Pour the remaining Matcha batter into the baking pan

13. Use a scraper to smooth the surface of the cake paste, tap the bottom, beat out big bubbles, and bake in a preheated oven at 175 ℃ for about 15 minutes. You can take a toothpick and try it. If it doesn’t stick, it means it’s OK

14. 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, so as to prevent cracks when rolling

15. Cool the cake a little, change a piece of clean oil paper, roll it upside down tightly, wrap it in oil paper and refrigerate for 1 hour

16. Take it out and cut it into small pieces

17. Cream and powdered sugar

18. Place the cake roll, squeeze the cream, then use chocolate beans to make eyes clear, biscuit strips to make antennae, and make it into caterpillar shape. Next, decorate it with strawberry and mint leaves.

Sure enough, the children happily shared the cake roll