Handmade Cream Cake Roll

Flavor: Milk; Process: Baking; Time: One hour; Difficulty: Moderate.

Steps for Making Handmade Cream Cake Roll

Use a manual egg beater to mix oil, milk, and granulated sugar evenly.

Add the sifted cake flour and corn starch, and mix well.

Add the egg yolks and mix with a Z-shaped egg beater.

Mix until the egg yolk mixture is smooth.

Beat the egg whites to a wet foam (large curved hook).

Take 1/3 of the egg whites and mix it into the egg yolk mixture with a rubber spatula (fold from the bottom to the top, do not stir in a circular motion to avoid deflating the egg whites).

Pour the mixed egg yolk mixture back into the remaining 2/3 of the egg whites.

Use the same method to fold the mixture until the egg whites and egg yolk mixture are fully mixed into a smooth batter.

Take a small amount of cake batter and mix it with edible red food coloring.

Put the colored batter into a piping bag and write “Wuhan is different every day” on parchment paper. Preheat the oven to 180 degrees Celsius and bake for 2 minutes to set the batter. Remove from the oven.

Pour the cake batter into a baking pan and shake it lightly.

Bake at 175 degrees Celsius for 18-20 minutes (time and temperature are for reference only). Remove the parchment paper from the cake while it is still hot, and cover it with another piece of parchment paper to cool.

Beat the whipping cream and granulated sugar until stiff peaks form.

Spread the whipped cream on the cooled cake.

Roll up the cake and wrap it in parchment paper. Chill in the refrigerator for one hour to set.

The handwriting is not good and too small.

The city slogan of Wuhan can be seen everywhere on the streets. Welcome to Wuhan, Wuhan welcomes you~