Purple sweet potato roll

Overview

Since I learned how to make cake rolls, I no longer have to look for reasons to make cream cakes. Roll up whatever flavor you want! Cream, cheese, chocolate, coffee, strawberry, mango. . . . . Of course there are purple sweet potatoes!

Tags

• baking
• children
• cake
• afternoon tea
• cake roll
• butter
• egg yolk
• honey
• low gluten flour
• purple sweet potato
• sugar
• whipping cream
• milk
• protein

Ingredients

Steps

1. 1 Add 12g of fine sugar and 25g of honey to the egg yolk

   

2. 2 Use a whisk to beat until the color is slightly white

   

3. 3 Add 54g of fine sugar to the egg whites in three batches and beat until wet peaks

   

4. 4 Add 1/3 of the whipped meringue to the egg yolks and mix evenly with a spatula

   

5. 5 Add sifted low-gluten flour

   

6. 6 Mix well

   

7. 7 Pour into remaining meringue

   

8. 8 Continue to mix evenly

   

9. 9 Heat milk and butter to 70 degrees

   

10. 10 Add to batter

    

11. 11 Mix until the batter becomes shiny

    

12. 12 Pour the batter into a baking pan lined with baking paper and shake it a few times to release any big bubbles,

    

13. 13 Place in preheated 180 degree oven, bake for 13 minutes, take out

    

14. 14 Steam 2 purple sweet potatoes, remove the heads and tails, peel off the purple sweet potato skins and put them in a plastic bag. Use a rolling pin to crush the purple sweet potatoes into puree, about 150 grams

    

15. 15 Put the purple sweet potato puree into a basin, add sugar and light cream

    

16. 16 Use an electric mixer to beat evenly into the purple sweet potato cream filling

    

17. 17 After cooling, cut the sides of the cake neatly

    

18. 18 Evenly spread the whipped purple sweet potato cream filling

    

19. 19 Slowly roll it up with oil paper and put it in the refrigerator to set for more than half an hour

    

20. 20 Take it out of the refrigerator and cut it into sections