Colored cake roll

Overview

The colorful cake rolls made with pure vegetable juice as dye are pleasing to the eye, rich in nutrients and safe to eat.

Tags

• baking
• children
• breakfast
• afternoon tea
• carrot juice
• egg
• low gluten flour
• peanut and coconut filling
• purple cabbage juice
• salad oil
• spinach juice
• fine sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Juice the purple cabbage, carrots, and spinach separately.

   

2. 2 Separate the egg white and egg yolk. First, put the egg yolks, salt, and salad oil into a bowl, stir evenly, then divide them equally into three bowls, mix them with purple cabbage juice, carrot juice, and spinach juice respectively, sift in low-gluten flour respectively, and mix into egg yolk paste, and set aside.

   

3. 3 Beat the egg whites with an electric egg beater, add lemon juice, add 60 grams of sugar in three batches, and beat until wet foaming (nine points), that is: the peaks of the egg whites on the egg beater are long but not upright, and the egg whites in the basin are in the shape of curved sharp corners.

   

4. 4 Divide the egg whites evenly into three bowls of egg yolk batter.

   

5. 5 Use a rubber spatula to stir evenly.

   

6. 6 Put the batter into three piping bags.

   

7. 7 Cut a small opening in the piping bag, pipe it into a diagonal pattern on the baking sheet, and gently slam the baking sheet on the chopping board several times to remove any large air bubbles.

   

8. 8 Preheat the oven to 140 degrees, with the upper and middle layers on top and bottom, and bake at 130 degrees for 30 minutes (the specific time required will depend on the temperature of your own oven).

   

9. 9 Take the baking pan out of the oven, hold the parchment paper on both sides with both hands, lift the cake out of the baking pan, place it on a cooling net, carefully peel off the parchment paper around it, place a piece of parchment paper on another cooling net, turn the cake upside down on the new parchment paper, and peel off the original parchment paper.

   

10. 10 Use a knife to cut 3-4 lines at the beginning of rolling the cake, so that the center will not crack easily when rolling, and spread the filling evenly on the surface of the cake.

    

11. 11 Use a rolling pin to roll up the cake with oil paper. After rolling, set it for 10 minutes before cutting it into sections.

    

12. 12 Appreciate the finished product picture.