How to make colorful cake rolls

Painted cake roll

Ingredients: 80g low gluten flour, 4 eggs, 30g fine granulated sugar (egg white), 35g fine granulated sugar (egg yolk paste), 40ml salad oil, 60ml water, 1 teaspoon corn starch, 2 drops lemon juice (optional), 1 drop of red pigment, 1 drop of yellow pigment and a small amount of cocoa powder

How to make colorful cake rolls

Filling: jam right amount

How to make colorful cake rolls

The method of painting cake roll

How to make colorful cake rolls

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

How to make colorful cake rolls

2. Add 35g sugar to the egg yolk, beat it with an egg beater until it foams, then add water, salad oil and lemon juice in turn, and stir well

How to make colorful cake rolls

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

How to make colorful cake rolls

4. Mix the batter evenly with the beater

How to make colorful cake rolls

5. Add 30g sugar twice to the egg white, beat until it is wet and foamy, and lift the egg beater to show a sharp angle

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

7. Then pour the batter back into the remaining two-thirds of the protein and turn it into a fine paste

8. Put the pattern paper under the baking tray, spread a piece of oil paper on it, brush a thin layer of oil, mix a small amount of batter and cocoa powder, put them into the flower mounting bag, squeeze out the pumpkin and bat patterns on the oil paper, put them into the oven preheated at 170 ℃ for 1 minute, and take them out

9. Mix the red and yellow food pigments into orange, and then mix the right amount of batter and put it into the flower mounting bag

10. Then squeeze a layer of orange batter into the baking pan and put it in the oven preheated at 170 ℃ for 1.5 minutes

12. Pour the original batter into the grilled pattern plate, pick up the plate and shake it to make big bubbles

13. 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

14. When it’s cool, turn it upside down. Peel the sides of the cake and spread a little jam on the front

15. Roll it up slowly, wrap it in oil paper and refrigerate for 1 hour

16. Add a small amount of cocoa paste on the back and write the word “OK” with a toothpick

Don’t be afraid of the kids!