Ingredients:
Eggs: 4; Corn oil: 50g; Yogurt: 100g; Sugar: 20g; Watermelon: appropriate amount; Whipped cream: appropriate amount; Dragon fruit: appropriate amount.
Seasoning:
Vinegar: a few drops.
Taste: Sweet; Process: Baking; Time: One hour; Difficulty: Ordinary.
Steps to make Watermelon Cake Roll
Beat 4 egg yolks with 50g corn oil and 100g yogurt until well mixed.
Sift in 100g low-gluten flour and mix until there are no lumps. Set aside.
Beat 4 egg whites in a bowl without oil or water. Add a few drops of vinegar or lemon juice.
Add one-third of the sugar to the egg whites and beat at low speed for a few seconds.
Add the remaining sugar in three parts and beat at medium speed until the egg whites are neutral and foamy.
Add one-third of the egg white foam to the egg yolk mixture and stir evenly from the bottom up.
Add another one-third of the egg white foam to the egg yolk mixture and stir evenly from the bottom up.
Add the remaining egg white foam to the egg yolk mixture and stir evenly from the bottom up. Do not stir in circles.
Pour the cake batter into a baking pan lined with parchment paper. Gently shake it to remove air bubbles.
Bake in a 42-liter oven at 160 degrees Celsius for 25 minutes. The temperature and time may vary depending on the size and brand of the oven.
Remove from the oven and let cool. Remove the cake from the pan and cut off the ends.
Whip the whipped cream with sugar until it is 90% whipped. Then add a few drops of dragon fruit juice.
Spread the dragon fruit whipped cream on the surface of the cake.
Sprinkle a layer of watermelon evenly on the surface.
Roll up the cake and refrigerate for an hour.
Remove from the refrigerator, remove the head and tail, decorate the surface, and the cake roll is ready.
The finished product.
