Purple sweet potato cake roll

Overview

Cake roll meets purple sweet potato, beautiful color~~`~

Tags

• baking
• afternoon tea
• egg yolk
• low gluten flour
• salad oil
• sugar
• milk
• protein

Ingredients

Steps

1. 1 Prepare all the required ingredients

   

2. 2 Place the egg yolks on a plate, add 35g of sugar and beat to melt

   

3. 3 Add milk and mix well

   

4. 4 Add salad oil and mix well

   

5. 5 Add sifted flour

   

6. 6 Mix until there is no dry powder

   

7. 7 Put the egg whites in an oil-free and water-free plate. After making a rough foam, add 10g of sugar (that is, add 30g of white sugar in 3 times)

   

8. 8 x. Continue to beat at high speed until this state, then add 10g of white sugar

   

9. 9 Beat until this state, then add the last 10g of sugar

   

10. 10 After beating for one minute, turn to low speed and beat until wet peaks form

    

11. 11 Take the meringue and mix it with the egg yolk paste in 3 batches

    

12. 12 Pour into a baking tray lined with greaseproof paper and shake gently to remove any air bubbles inside

    

13. 13 Place in the middle shelf of a preheated 180 degree oven for 20 minutes

    

14. 14 Remove and invert, let cool, then apply purple sweet potato filling, roll up and refrigerate for 1 hour to set

    

15. 15 How to make purple sweet potato stuffing: Peel and steam the purple sweet potatoes, then use a spoon to mash them while they are hot. Add 1 tsp of sugar + 1 tsp of yogurt + 10g of butter and then mash into a fine mash. Taste if the taste is right. Let cool and set aside~ (I didn’t mash it finely enough and there are still some particles)

    

16. 16 Cut into pieces and eat~~, I baked the cake a little dry, and the bottom cracked a little when I rolled it

    

17. 17 ~~