Purple potato cake roll
By RutheKuhn
This is my first time making cake rolls. It's a success. Usually, the cake rolls we buy in supermarkets or cake shops are all creamy filled. This time, I chose healthy purple potatoes. I love this purple food so much that the cakes made are beautiful and healthy ~
Recipe Recommendations
- eggs of 4
- low-gluten flour 80g
- milk 50g
- condensed milk 25g
- baking powder 2.5ml
- purple potato 100g
- fine sugar 80g
- corn oil 50g
- sweetening
- baking
- an hour
- ordinary
Steps for Purple potato cake roll
1
First, make Qifeng cake. Separate the yolk and egg white of the egg first. The bowl for holding egg whites needs to be oil-free and water-free.
2
Mix egg yolks and sugar and beat with an egg beater.
3
Beat the egg yolks until they are swollen, thick, and lighter in color.
4
Add corn oil (or odorless vegetable oil such as sunflower oil) in three portions. Whisk with an egg beater for each addition until well mixed before adding again
5
The egg yolk after adding the corn oil still appears thick (this step is the emulsification of the egg yolk and the oil).
6
Add milk and gently stir well.
7
Mix low-gluten flour and baking powder and sieve into egg yolks.
8
Use a rubber spatula to stir evenly until egg yolk batter is formed. Set aside the mixed egg yolk batter and set aside.
9
After washing and drying the egg beater, start beating the egg whites. When whisk the egg white until the fish eye bubble state, add 1/3 of the fine sugar.
10
Continue beating and add the remaining sugar in two portions.
11
Finally beat the egg white until it is wet and foamed (pull out the curved sharp corner after lifting the egg beater).
12
Pour 1/3 of the egg white into an egg yolk bowl and stir evenly (stir from the bottom up, do not stir in circles).
13
Pour 1/3 of the egg white into the egg yolk bowl and continue to stir well.
14
Pour the evenly mixed batter into the remaining egg whites, stir again to form Qifeng cake batter.
15
Pour batter into a baking sheet lined with tinfoil or oilpaper.
16
Smooth it out and shake it hard a few times to let the large bubbles inside the batter escape.
17
Place the baking sheet in a preheated 180-degree oven and bake for 15-20 minutes until the surface is golden brown.
18
When baking Qifeng cake, you can prepare purple potato paste. First steam the purple potatoes, peel them, and place them in the cooking machine.
19
Then add milk and condensed milk;
20
Whisk well in the cooking machine and pour out.
21
Prepare a new piece of tinfoil or oilpaper, pour the cake on it, and tear off the tinfoil or oilpaper from the cake while it is hot. At this time, the cake is facing up.
22
Spread a layer of purple potato paste on the top of the cake.
23
Use a knife to cut first on the side you want to roll up, but do not cut it. This makes it more convenient to roll it up later.
24
Roll the cake, wrap it in tinfoil, tighten both ends, place it in the refrigerator for half an hour, set it, and then cut it.
25
Cut the shaped cake into slices of about 1.5cm.
26
The eggs I use are native eggs with particularly yellow yolks, so the cake I make is darker and fragrant ~
27
The purple potato stuffing I make myself is neither sweet nor greasy, very healthy, and not lazy.