Carnation cake roll
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80g
- 4 eggs appropriate amount
- Fine sugar (beaten with egg white) 30g
- Fine granulated sugar (beaten with egg yolks) 30g
- salad oil 40ml
- water 60ml
- corn starch 1 teaspoon
- lemon juice 2 drops
- edible red pigment 1 drop
- matcha powder small amount
- cocoa powder small amount
- animal light cream 180G
- white granulated sugar 20g
- banana 1 piece
- sweetening
- baking
- half an hour
- ordinary
Steps for Carnation cake roll
1
Prepare the ingredients, separate the egg whites and the yolk (take 4 egg whites and 3 egg yolks)
2
Add 35g of fine granulated sugar to the egg yolk and beat with an egg beater until frothy
3
Then add water, salad oil, and lemon juice in turn and stir well
4
Sift into the egg yolk paste with low-gluten flour and corn starch
5
Use an egg beater to form a uniform batter
6
Add 30g of fine granulated sugar to the egg white in twice and beat until wet and frothy
7
Lift the eggbeater and show a sharp angle
8
Take one-third of the beaten egg white, put it into the egg yolk paste and stir well
9
Pour the batter back into the remaining two-thirds of the egg white
10
Continue to stir into a delicate paste
11
Matcha powder and red pigment are melted with a small amount of water
12
Take two small portions of batter, add matcha and red pigment, mix well, place them in a decoration bag, and cut a small bite with a sharp corner
13
Draw carnation flowers and leaf branches on a baking sheet covered with oil paper, place them in a preheated 170-degree oven for 1.5 minutes and remove them.
14
Pour the original batter into the baked baking sheet, and use a scraper to smooth the surface of the cake paste
15
Pick up the baking sheet, pat the bottom with your other hand to create large bubbles, place it in a preheated 170° oven, put it on heat, and bake for about 15 minutes
16
Immediately invert the baked cake slices on the drying rack to prevent retraction. Remove the oil paper while it is hot and cover it back to prevent cracks when rolling
17
Peel the edges around the cake, draw shallow knife marks on the cake slices at intervals of 2 cm, add animal light cream and fine sugar to form a cream cream, and use a spatula to wipe it on the cake body
18
Put on the banana break
19
Slowly roll it up, wrap it in oil paper, place it in the refrigerator for 1 hour to set
20
Add hot water to melt the cocoa powder, put it into a decoration bag, cut it thin, and write the words Mother's Day on the prepared cake roll
21
A heart-filled Mother's Day cake roll has been completed