Cake Batter:
Eggs: 4; Low-gluten Flour: 85g; Granulated Sugar: 80g; Spinach Juice: 67g; Corn Oil: 30g; Cornstarch: 3g; Lemon Juice: a few drops.
Filling:
Whipping Cream: 150g; Honey: 10g; Granulated Sugar: 10g; Pumpkin Puree: 100g.
Flavor: Sweet and Fragrant; Technique: Baking; Time: Several Hours; Difficulty: Moderate.
Detailed Cooking Steps for Fresh and Delicate: Spinach Pumpkin Cake Roll
Start by making the pumpkin puree. Peel and slice the pumpkin.
Place in a steamer oven, select pure steam mode, set temperature to 100 degrees, and steam for 15 minutes.
After steaming, mash the pumpkin into a puree, leaving some texture.
Add honey, mix well, and let it cool.
Wash 60g of spinach leaves.
Add a little water and blend in a blender to make spinach juice.
Take the required amount.
Mix with corn oil in a mixing bowl and stir well.
Sift in low-gluten flour.
Fold in until no dry flour remains.
Add egg yolks and continue folding until smooth.
Once smooth, set aside.
Add 3g of cornstarch and a few drops of white vinegar to egg whites and beat until stiff peaks form. Gradually add granulated sugar in three portions, beat with an electric mixer until the meringue is glossy and forms distinct peaks when the mixer is lifted.
Take one-third of the meringue and mix with the egg yolk batter, fold gently.
Once mixed, fold back into the remaining meringue and continue folding.
Fold until well combined.
Pour the cake batter into a greased baking pan, smooth the surface with a spatula, and gently tap two to three times.
Place in a preheated oven on the middle rack, bake at 150 degrees Celsius for 35 minutes.
Once baked, invert onto a cooling rack lined with parchment paper, remove the greased paper and let it cool.
Meanwhile, prepare the filling. Whip the cream with granulated sugar until it forms clear patterns.
Add the pumpkin puree and mix well.
Once combined, it’s ready.
Trim the edges of the cooled cake, cut one end diagonally, spread the pumpkin cream evenly on the surface, making sure the diagonal end has the thinnest layer of cream to prevent squeezing out when rolling.
Finally, roll up the cake.
Pinch the edges of both sides of the parchment paper tightly to form a candy shape, then refrigerate.
When ready to serve, slice and enjoy.
