Honey bean cream cake roll

Honey bean cream cake roll

Overview

After making a birthday cake for my sister-in-law's niece, I still had some whipped cream left, so I made this buttery honey bean roll. My son shouted that he wanted to give it to his other sister. He was so anxious that he rolled it up before the cake body was completely cool, and the cream was slightly melted.

Tags

Ingredients

Steps

  1. Separate the egg white and egg yolk, add milk to the egg yolk and beat well, then add corn oil and beat well.

    Honey bean cream cake roll step 1

  2. Sift the flour and add to the egg yolk liquid.

    Honey bean cream cake roll step 2

  3. Cut up and down and mix evenly.

    Honey bean cream cake roll step 3

  4. Add a little salt and a few drops of white vinegar to the egg whites and beat until they form fish-eye foam. Add sugar in three batches and beat until dry foam forms.

    Honey bean cream cake roll step 4

  5. Add one-third of the beaten egg whites to the egg yolk batter and mix evenly.

    Honey bean cream cake roll step 5

  6. Pour the collected egg yolk paste into the remaining egg whites.

    Honey bean cream cake roll step 6

  7. Pour into a baking tray lined with greaseproof paper and shake vigorously a few times.

    Honey bean cream cake roll step 7

  8. Preheat the oven to 170 degrees for about 25 minutes. After taking it out of the oven, turn it upside down and let it cool, then tear off the parchment paper.

    Honey bean cream cake roll step 8

  9. Spread the whipped cream on top of the cake.

    Honey bean cream cake roll step 9

  10. Spread a layer of honey red beans.

    Honey bean cream cake roll step 10

  11. Use a rolling pin to roll up the cake. After rolling, place in the refrigerator to set for about half an hour.

    Honey bean cream cake roll step 11

  12. Take out and cut into pieces to eat.

    Honey bean cream cake roll step 12