Two-color cake roll

Overview

Because all the whipped cream has been used up~ so I decided to use jam on the cake roll instead~ Sour and sweet is me~ I really like the texture of this cake, two flavors, dual feelings!

Tags

• baking
• children
• afternoon tea
• cake roll
• fast food
• cocoa powder
• egg
• jam
• low gluten flour
• oil
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare the materials, separate the egg yolk and protein

   

2. 2 Add 20g sugar to the egg yolks, beat evenly, then add the oil in 3 batches, and mix well

   

3. 3 Add milk and mix well

   

4. 4 Then add flour and salt

   

5. 5 Pop the bubbles and stir into a grain-free batter

   

6. 6 Add 40g of sugar to the egg whites one by one and beat until it becomes almost stiff and no longer flows

   

7. 7 Mix the egg yolk and egg white paste, divide it into two parts (it is recommended to put 1/3 of the egg white paste into the egg yolk, mix well and then pour the egg white paste completely), add cocoa powder to one part, and stir well

   

8. 8 Pack in a piping bag and place on a baking sheet with parchment paper at diagonal intervals.

   

9. 9 Put it in the oven, preheat 160 degrees, and then put it in the middle rack for about 20 minutes

   

10. 10 Take out the inversion, remove the parchment paper, put parchment paper on the grill, turn it over, and spread some jam

    

11. 11 When the cake is warm, roll it up with a rolling pin, put it in the refrigerator for about 10 minutes, take it out, and slice it.