Pumpkin cake roll
By AlfordCrooks
Ingredients: salt,milk,eggs,salad oil,white vinegar,fine sugar,corn starch,low powder,pumpkin puree
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Pumpkin cake roll
1
Mix the milk and salad oil well and stir well to form a thick rice soup. Set aside.
2
Add 20 grams of white sugar to egg yolks and stir well.
3
Slowly pour 1 into 2 and stir well with an egg beater.
4
Mix the pumpkin puree and 3 and stir well.
5
Sieve in the flour and corn starch, cut and mix well to form egg yolk paste. Set aside.
6
Add egg white with salt, white vinegar, and white sugar in three times and beat with an electric egg beater until wet and foamed.
7
Add the beaten egg white into the egg yolk paste in three times, and cut and mix well into a cake paste.
8
Pour the cake paste into a baking sheet and spread evenly, place it in a preheated 160-degree oven, and heat it to medium for 20 minutes. The surface is slightly yellow.
9
Immediately after the cake is baked, turn upside down and let it cool.
10
After the cake cools slightly, spread with homemade applesauce.
11
Roll it up and wrap it with plastic wrap and place it in the refrigerator to chill and shape.