Cream cake roll
Overview
The children especially like the cannoli. The soft and tender cake body is rolled into the sweet cream. It is especially good for breakfast or afternoon tea!
Tags
Ingredients
Steps
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Separate the egg yolks and egg whites, and put them into oil-free and water-free containers respectively. Add a few drops of lemon juice to the egg whites, add 65 grams of sugar, and beat until wet foam.
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Add 25 grams of butter to 55 ml of water and heat until the butter melts.
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After cooling, add egg yolk and sift in low-gluten flour.
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Beat with egg beater evenly, the more even the better, beat until there is no dry powder.
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Take one-third of the meringue and egg yolk liquid and mix evenly.
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Pour the mixed cake batter into the remaining meringue and mix evenly.
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Pour the mixed cake batter into a non-stick baking pan (the baking pan is 28*28), shake it gently a few times, and shake it hard a few times to release big bubbles. Put it into the middle rack of the preheated oven and heat it up and down to 150 degrees for 40 minutes.
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After baking, put on heat-resistant gloves to take out the baking sheet, place it upside down on the grill, cool down and unmold onto parchment paper.
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Spread the whipped cream, a little more in the middle, and try to spread it as thinly as possible on the top and bottom sides.
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Use a rolling pin to roll up the cake, wrap it in oil paper, and place it in the refrigerator to set for 30 minutes.
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Take out, cut and serve.
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The cake roll can be rolled forward or backward.
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Finished product picture.
