Rose Cake Roll

Taste: Sweet; Process: Baking; Time: Half an hour; Difficulty: Normal.

Detailed Steps for Making Rose Cake Roll

Prepare the ingredients and separate the egg whites and yolks (take 3 egg whites)

Take 3 egg yolks

Add 20g granulated sugar to the egg yolks and beat with an egg beater until foamy

Add milk, salad oil, and mix well

Add cake flour

Mix with a manual egg beater to form a uniform batter

Add granulated sugar (30g) to the egg whites twice and beat until wet foaming

Hold up the egg beater to show a pointed state

Take one-third of the whipped egg whites and mix well with the egg yolk batter, then pour the mixed batter back into the remaining two-thirds of the egg whites and continue to mix until it becomes a fine batter

Dissolve the red food coloring in a small amount of water

Dissolve the matcha powder in a small amount of water

Take two small portions of batter, add matcha and red food coloring respectively, mix well, and put them into a pastry bag with a small opening

Draw the rose and leaf patterns on the baking sheet lined with oil paper

Put it in a preheated 150-degree oven for 1.5 minutes and take it out

Pour the original batter into the patterned baking sheet, use a scraper to flatten the surface of the cake batter, pick up the baking sheet, pat the bottom lightly, and pat out large bubbles. Put it in a preheated 120-degree oven, top and bottom heat, and bake for about 15 minutes

Immediately turn the baked cake slice over onto a cooling rack to prevent it from shrinking. Tear off the oil paper while it is still hot, and then cover it again to prevent cracks when rolling

Slowly roll it up, wrap it in oil paper, and refrigerate it in the refrigerator for half an hour to set

Put the strawberry jam in a pastry bag and cut a small opening. Write “Happy Mother’s Day” on the finished cake roll

Finished product