Sweet Potato Cake Roll

Overview

This is my third time making cake rolls since I first learned baking. The roll didn't look good the first time, but it was still successful. The second time, I was more impatient and uncomfortable, and couldn't figure out which were the most critical steps, so I used the usual method of baking chiffon cakes, but failed three times in a row. After that, I slowly searched for the reason, and every time it was because the cake was too soft and broke. It turns out that the egg yolks were not beaten (not tough), but the egg whites were over-beaten (easy to crack). After this experience, I think I will never have to worry about failure and wasting materials again. I chose sweet potato as the sauce because I like it. It’s also very convenient, you don’t have to go everywhere to buy jam. The important thing is that the ones bought in supermarkets may not be safe, and they are too sweet and not delicious! Purple sweet potatoes are also good, or potatoes, oranges, etc., just like them. Come on, love baking, keep going...

Tags

• baking
• cake
• baking powder
• cake flour
• condensed milk
• egg
• salad oil
• yellow sweet potato
• fine sugar
• milk

Ingredients

Steps

1. 1 Use two clean and water-free bowls to separate the egg yolks and whites. First, beat the egg yolks, add sugar to the egg yolks, and beat with a whisk.

   

2. 2 Beat the egg yolks until thick and light in color.

   

3. 3 Then add salad oil (corn oil or other tasteless vegetable oil) in 3 batches. Beat each time with a whisk until combined, then add a second and third time.

   

4. 4 Then pour in the milk and mix gently.

   

5. 5 Finally, sift in the flour and baking powder, and use a rubber spatula to fold up and down to form a fine egg yolk batter.

   

6. 6 Stir the egg yolk paste and set aside.

   

7. 7 Then the egg beater should be washed and dried. Beat the egg whites and sugar, and pour them into the egg whites in three batches. Beat each time with a whisk. From the beginning of the fish bubbles, it becomes thicker and thicker.

   

8. 8 In about 2 minutes, the egg whites will be beaten to 80%. After lifting the egg beater, you can pull out the curved corners.

   

9. 9 Pour the beaten egg whites into the egg yolk batter in 3 batches and mix evenly.

   

10. 10 For the third addition, you can reverse it and pour the batter into the remaining protein bowl, then stir it up and down evenly. (You don’t need to use this method, just mix it yourself)

    

11. 11 Finally, pour the mixed flour into a baking sheet lined with tin foil (oil paper). (You can preheat the oven at this time. The temperature in my house is too high, so preheat it at 160 degrees for 5 minutes)

    

12. 12 Pour evenly and shake out some air bubbles. Put in the oven, 160 degrees, bake for 20 minutes

    

13. 13 While the cake is baking, make the sweet potato sauce. First, peel and slice the sweet potatoes, steam them, put them into a food processor, add milk and condensed milk (add the milk a little at a time, it’s almost done)

    

14. 14 Stirred sweet potato sauce

    

15. 15 Prepare a piece of oil paper or tinfoil, lay it out, invert the baked cake on the oil paper, tear off the tinfoil on the cake while it's hot, and leave the cake surface facing up. Let cool for a while, then spread the sweet potato puree evenly (I forgot to take a photo)

    

16. 16 Roll it up from the bottom up, put it in the refrigerator for half an hour, then cut into pieces and enjoy.

    

17. 17 It’s done!

    

18. 18 Don’t you think it’s pretty good?