Purple sweet potato cake roll

Overview

I have always liked eating soft and glutinous pastries, and the combination of purple sweet potato and chiffon cake is perfect~

Tags

• baking
• corn oil
• flour
• lemon
• milk (for egg yolks)
• milk (for purple sweet potato)
• purple sweet potato
• white sugar (for beating egg whites)
• white sugar (for egg yolks)
• white sugar (for purple sweet potato)

Ingredients

Steps

1. 1 Separate egg yolks and egg whites.

   

2. 2 Sift 60g of flour twice and add to the egg yolks.

   

3. 3 Add 20g of white sugar, 40ml of milk, and 50ml of corn oil in sequence, and mix evenly with a manual egg beater.

   

4. 4 Squeeze a few drops of lemon juice into the egg whites to make them easier to whip.

   

5. 5 Add 40g of white sugar to the egg whites in three batches and beat with a whisk. Good beating standard: Use a whisk to hang the egg whites and the top will appear sharp.

   

6. 6 Add the beaten egg whites to the egg yolks in three batches and mix evenly with a spatula from bottom to top.

   

7. 7 Line a baking pan with parchment paper, pour the cake liquid into it and smooth the surface with a spatula.

   

8. 8 Preheat the oven to 150 degrees, put the baking sheet in, and bake at 150 degrees for 15 minutes.

   

9. 9 Steam the purple sweet potato, peel it, add 20g white sugar and 20ml milk, stir evenly with a whisk, spread evenly on the baked cake with a spatula, roll up and cut into pieces.