Panlong Yuzhu Cake Roll

Draw the pattern on oil paper, and adjust the size and direction appropriately according to the pattern. After flipping, spread it on the baking sheet and secure it.

First make the white cake batter. This part is the main body of the cake roll, the outline of the pattern, and the red beads in the dragon's mouth. Mix the milk and salad oil in the main ingredients, emulsify evenly, sift in the flour and mix well

Divide the white cake batter into 2 parts: 90% to keep it white, 10% to add cocoa powder and mix well. This way the cocoa batter will be thicker than the white cake batter, and it will be easier to shape when drawing the edges

Then make a yellow cake batter, which is the main color of the Panlong's body. Mix the egg yolk, milk and salad oil in the accessories evenly, then sift in the low flour and mix well and set aside

Next beat the egg whites. Add a little lemon juice or white vinegar to the egg whites in the supplementary ingredients, add sugar in three batches and beat until a big hook forms

Next beat the egg whites. Add a little lemon juice or white vinegar to the egg whites in the supplementary ingredients, add sugar in three batches and beat until a big hook forms

Place in the middle rack of the oven, heat up and down to 160 degrees, and let it set for about 3 minutes. Take a little more beaten egg white, mix it with the yellow batter, and repeat the previous step

Bake for about five minutes until the pattern is set and take it out

While the pattern is baking, add the beaten egg whites to the remaining white cake batter in three batches and mix evenly

After the pattern is finalized, pour it directly on top and smooth it. Place in the middle rack of the oven, heat up and down to 165 degrees, bake for about 15 minutes and take out

Place it upside down on a cooling rack while it's hot, and carefully peel off the oil paper with the pattern on it. Let cool and set aside. While cooling, whip the whipped cream. Add the whipping cream that has been refrigerated for 12 hours to the icing sugar in batches, and beat at low speed until it is ready for decoration. The whipping cream can be refrigerated for a while. After the cake body has cooled down, place the pattern side down on the oil paper, smooth the cream and sprinkle some drained canned yellow peach chunks

Roll up and refrigerate for a while

Tear off the parchment paper and place on plate

$Panlong Yuzhu Cake Roll step 13$

You can also melt the gelatine powder with a little water, mix it into 200ml Sprite heated to about 50 degrees, mix until completely dissolved, pour it into a container, and refrigerate it until it solidifies. Use a spoon to break it up and place it next to the cake roll

This pattern is relatively long, so the two ends of the cake body are not cut off, just rolled up like this. If other patterns do not require completeness, you can cut off a little bit at both ends with a sharp knife to make it look more beautiful

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