【Tomato Recipe】Halloween Crazy Party Series——Halloween Candy Cake Roll

Overview

The cocoa candy colored polka dot cake roll is a delicious treat. The weather is cold, so the cake roll is dressed in a beautiful polka dot coat. It is brilliant colors, colorful and sunny. I thought of the various candies that children often eat, so I decorated it with M beans, hence the name candy cake roll. I hope the children will like this little idea of tomato!

Tags

• baking
• halloween
• cocoa powder
• colorful pigments
• corn flour
• egg
• low gluten flour
• salad oil
• vanilla extract
• whipping cream
• fine sugar
• protein
• water

Ingredients

Steps

1. 1 Beat the egg whites and yolks separately into a water-free and oil-free egg beating bowl

   

2. 2 Add 35g of fine sugar to the egg yolks and beat until the color becomes lighter and slightly thicker. Add water, salad oil, and vanilla extract in sequence, and stir to mix

   

3. 3 Sift in low-gluten flour and mix thoroughly until the batter becomes sticky

   

4. 4 Pour 1 tsp of batter into each of the five small plates, scoop 1 tsp of low-gluten flour respectively, and stir into batter

   

5. 5 Then add a drop of coloring to each of the five small dishes to make batter of five different colors

   

6. 6 Beat the egg whites in a water-free and oil-free mixing bowl until stiff peaks

   

7. 7 Add 1 tablespoon of the whipped meringue to the five batters, mix evenly, and put it into a piping bag

   

8. 8 Fill the cake roll silicone mat with the corresponding color

   

9. 9 Fill in the other colors one by one, put it in a preheated 170-degree oven on the middle layer, bake for 1 minute and take it out

   

10. 10 Add 15g of cocoa powder to the previous egg yolk paste and stir into cocoa egg yolk paste

    

11. 11 Add the previous 3 egg whites to the caster sugar in three batches and beat until stiff peaks

    

12. 12 Take one-third of the meringue and add it to the previous egg yolk batter, stir evenly with a spatula

    

13. 13 After mixing, pour it back into the meringue, continue to mix evenly, and pour the mixed cake batter into the baking pan. Smooth the surface, put it into the preheated 170° oven, put it in the middle layer, turn the heat up and down, and bake for about 14 minutes. Turn the cake back onto the drying net, gently peel off the silicone pad on the surface, then cover it again and let it cool slightly

    

14. 14 Whip the light cream and sugar until it is 70% fluffy, and the texture will not disappear

    

15. 15 Turn the slightly cooled cake over again, with the patterned side facing down, and spread a layer of whipped cream on the non-patterned side

    

16. 16 Lightly score one end of the cake, then use a silicone mat to roll up the cake, wrap it in tin foil, and place it in the refrigerator for 1 tsp. In this way, the bear cake roll is ready, just cut it into pieces and share