Honey Bean Cream Cake Roll
2024-12-21 02:58:48 81
After finishing a birthday cake for my sister-in-law's niece, there was still some light cream left. So, I made this cream and honey bean roll. My son shouted to give it to his other sister, urging her urgently. Before the cake had completely cooled down, he rolled it up and the cream had melted slightly.
Details of ingredients
Technique
Steps to make Honey Bean Cream Cake Roll
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1. Separate the egg white from the yolk, add milk to the yolk and mix well, then add corn oil and mix well.![]()
2. After sieving the low powder, add it to the egg yolk mixture.![]()
3. Cut and mix evenly up and down.![]()
4. Add a little salt and a few drops of white vinegar to the egg white and beat until it becomes fish eye foam. Add sugar in three portions and beat until dry and foamy.![]()
5. Add one-third of the beaten egg white to the egg yolk batter, cut and mix evenly.![]()
6. Pour the blocked egg yolk batter into the remaining egg whites.![]()
7. Pour into a baking tray lined with oiled paper and shake vigorously a few times.![]()
Preheat the oven to 170 degrees Celsius for about 25 minutes. After baking, invert and let cool, then tear off the oiled paper.![]()
9. Spread whipped cream on the cake body.![]()
10. Spread a layer of honey red beans.![]()
11. Use a rolling pin to roll up the cake. After rolling it up, put it in the refrigerator and set it for about half an hour.![]()
12. Take out and cut into pieces for consumption.
