Purple sweet potato colorful cake roll

Overview

An ordinary cake roll has a pattern after adding a little purple sweet potato flour and making a few cuts with a spatula before baking it. Moreover, the lavender color also makes this roll more noble and romantic. Among my favorite colors, apart from green, I especially like this lavender one. When I was in middle school, I had a silk skirt of this color. When I was living in school, many of my classmates liked to borrow it from me. In addition to its cool material, more importantly, everyone liked this color. It was beautiful and stable.

Tags

• baking
• little fresh
• breakfast
• summer recipes
• students
• cake flour
• corn oil
• egg
• purple sweet potato starch
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Dissolve the purple sweet potato powder with a little water

   

2. 2 Beat the egg whites and egg whites into two oil-free and water-free basins respectively. Place the egg whites in parallel refrigerated containers. Mix the milk and corn oil and stir evenly

   

3. 3 Sift in low-gluten flour and mix well

   

4. 4 Mix the egg liquid and egg yolk with sugar, then pour the powder into the flour batter 2-3 times

   

5. 5 Mix well

   

6. 6 Add salt and white vinegar to the egg whites, pour in the sugar in three batches, and beat with an electric egg beater until it becomes curved

   

7. 7 Preheat the oven to 180 degrees. Add 1/3 of the egg whites into the egg yolk paste and mix well. Add 1/3 of the egg yolks and mix well. Pour all the egg yolk paste into the remaining protein and mix well

   

8. 8 Take out 200g of egg yolk paste, add dissolved purple sweet potato starch and mix well

   

9. 9 Pour the remaining egg yolk paste into the mold, scrape it evenly and shake it a few times

   

10. 10 Pour the purple batter evenly onto the original egg yolk batter and scrape it evenly

    

11. 11 Use a spatula to score the batter every 2 cm horizontally and vertically

    

12. 12 Put the baking sheet into the preheated oven and set the middle layer to 180 degrees for 15 minutes. Take out the baking sheet and shake it a few times. Take out the cake. When it is not hot, turn the baked side down. Use a rolling pin and parchment paper to roll up the cake. Place it in the refrigerator and refrigerate for 30 minutes

    

13. 13 Finished product

    

14. 14 Finished product