Spinach Tornado Cake Roll
Overview
I saw all the big names making whirlwind cake rolls, some with cocoa or matcha. Well, I want to give it a try~ Use spinach juice for coloring, and the color is fresher and brighter. The only drawback is that the whirlwind texture is not very obvious...
Tags
Ingredients
Steps
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Wash the spinach and squeeze it into spinach juice.
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Original paste: Put three egg yolks into a large bowl, add 1g of vanilla essence, 20ml of milk and 15ml of corn oil. Spinach paste: two eggs, spinach juice, add 1g of vanilla extract and 15ml of corn oil.
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Stir both batters evenly, and sift in 35g of low-gluten flour into each.
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Stir gently to combine.
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Put the egg whites into a water-free and oil-free basin and add white vinegar.
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Add the sugar in three batches and beat until wet peaks form.
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Add half of the egg whites to the original paste.
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Mix well.
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Place in a 28*28 baking pan and smooth the surface.
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Add the other half of the egg whites to the spinach batter.
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Mix well.
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Continue pouring into the baking dish.
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Use your fingers or a thicker straw to draw an S-shape horizontally, and then draw an S-shape vertically.
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Preheat the oven to 190 degrees for about 22 minutes.
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After baking, turn it upside down and let it cool. While the cake roll is still warm, roll it up and shape it.
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Cut into pieces~
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Well, the whirlwind pattern is not that obvious...
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Two-color hurricane volume~
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Haha~
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It’s time to eat~
