Pumpkin honey bean cake roll
By SelinaOrn
The cake roll added with pumpkin puree tastes fine, waxy, sweet, and healthier.
Recipe Recommendations
- eggs of 4
- low powder 80 grams
- pumpkin puree 80 grams
- salad oil 50 grams
- white sugar 60 grams
- honey beans appropriate amount
- lemon juice 3 drops
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Pumpkin honey bean cake roll
1
Prepare all the ingredients.
2
Cut the pumpkin into pieces and place it in the microwave on high heat for 3 minutes. Remove and press into a paste.
3
Sift the low flour twice for use.
4
Separate the egg yolks and egg whites.
5
Add salad oil to egg yolks and stir well.
6
Add another 30 grams of white sugar and continue to stir well.
7
Add the pumpkin puree and continue to stir well.
8
Sieve in the low powder and copy evenly.
9
Add honey beans and mix well to form egg yolk paste.
10
Add lemon juice to egg whites.
11
Stir in the sugar and stir.
12
Make hard foam, and you can erect a sharp corner.
13
Add the meringue to the egg yolk paste in three times.
14
Use a spatula to copy evenly.
15
Lay oil paper on a baking sheet, pour in cake paste, smooth and gently shake to create bubbles.
16
Preheat the oven to 170 degrees C and place it on a baking sheet and bake for 15-20 minutes.
17
Remove the baked cake and let it cool for a while.
18
Spread with the right amount of blueberry jam.
19
Gently roll it into a long strip.
20
Wrap in oil paper, place it in the refrigerator, store it for shape, and slice it when eating.Pumpkin honey bean cake roll Make Tips
The flour should be sifted in advance so that the cake will taste fine. Eggs should also be removed from the refrigerator in advance and placed at room temperature before they can be beaten.