Healthy Black Sesame Sweet Potato Cake Roll

Taste: Sweet; Process: Baking; Time: 20 minutes; Difficulty: Moderate.

Detailed Steps for Cooking Healthy Black Sesame Sweet Potato Cake Roll

Prepare the ingredients, separate the egg whites and yolks, and put them in clean, water-free, and oil-free eggbeater bowls. Add egg yolks, milk, and salad oil to the eggbeater bowl, and stir evenly with a manual eggbeater in a “Z” shape.

Add black sesame seeds and stir evenly with a manual eggbeater.

Sift in low-gluten flour, draw a “Z” shape, and stir evenly with a manual eggbeater.

Add powdered sugar to the egg whites in 3 portions and beat until wet foaming. (First, use an eggbeater to beat the egg whites at low speed until fish-eye bubbles appear, then add 1/3 of the powdered sugar. Then, continue to beat at high speed with an electric eggbeater until the volume of the egg whites expands by 1 time, then add another 1/3 of the powdered sugar. Then, continue to beat at medium speed with an electric eggbeater until slight lines appear, and add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until the eggbeater can form a hook shape when lifted.)

Add 1/3 of the egg white foam to the egg yolk batter and mix well with a rubber spatula using a folding method.

Pour the mixture back into the egg white foam and continue to mix well with a rubber spatula using a folding method until no trace of egg white can be seen and the batter is finely smooth.

Pour the batter into the baking pan from a height of 15cm, use a scraper to flatten it slightly, and shake it twice.

Put it in a preheated oven, bake at 160℃ for 20 minutes with upper and lower heat.

After the cake roll is baked, drop it from a height to release the heat. When demolding, place a piece of oil paper on the baking net, and directly invert the cake roll onto the oil paper. Remember to cover the top with oil paper to prevent it from drying out.

While the cake roll is cooling, let’s make the sweet potato filling. After steaming the sweet potatoes, remove the skin and put them in a fresh-keeping bag, and use a rolling pin to roll them into a puree.

Then, according to the sweetness of the sweet potato puree, add an appropriate amount of powdered sugar and mix well.

Spread a layer of sweet potato filling evenly on the cake body with a spatula.

Roll up the cake roll with the help of a rolling pin and refrigerate it for an hour to set.

After the cake roll is set, cut it into pieces and it’s ready to serve.