Purple sweet potato cake roll

Overview

I made a cake roll two years ago, but it couldn't be rolled because it cracked as soon as I rolled it. This is the second time I've done it, and I'm actually still very nervous. I'm just as worried as before. The result was still a little cracked, and the batter mixing step was still difficult, but the baking was much better than before, and it seemed that I needed more practice.

Tags

• baking
• children
• afternoon tea
• corn oil
• egg
• low gluten flour
• purple sweet potato filling
• white sugar
• milk

Ingredients

Steps

1. 1 All ingredients (I forgot to put the purple sweet potato filling together)

   

2. 2 Separating egg yolk and white

   

3. 3 Squeeze a few drops of lemon juice into the egg whites, add about 1/3 of the powdered sugar, beat at low speed until foamy, then add 1/3 at high speed, beat until stiff meringue, then refrigerate for later use

   

4. 4 Beat the egg yolks, add the remaining sugar and mix well

   

5. 5 Add corn oil and milk and mix well

   

6. 6 Sift in the flour

   

7. 7 Mix into a grain-free egg yolk paste

   

8. 8 Add one-third of the beaten egg whites into the egg yolk batter, and mix well using a cutting and stirring technique

   

9. 9 Then pour the mixed egg yolk paste into the remaining egg whites, and continue to mix well using the cutting and stirring technique

   

10. 10 Mixed cake batter

    

11. 11 Pour the mixed cake batter into the baking pan (the baking pan should be lined with greaseproof paper in advance)

    

12. 12 Preheat the oven in advance, set the upper and lower heat to 150 degrees, and bake for 18 minutes

    

13. 13 The baked cake is placed upside down on the baking grid

    

14. 14 Spread purple potato filling

    

15. 15 Then slowly roll it up, wrap it with a new piece of oil paper, tighten both ends, seal it into a fresh-keeping bag, let it cool slightly and cut it into pieces