Lychee Rose Cake Roll

Lychee Rose Cake Roll

Ingredients:

5 eggs, 50g milk, 50g cake flour, 50g corn oil, a small drop of red velvet liquid, 55g of caster sugar, appropriate amount of lychee meat, appropriate amount of rose sauce and silver paste

Stuffing: 250g of whipping cream, 14g of caster sugar

Exterior decoration: 80g of whipping cream, 6g of sugar, lychee

Steps:

1. Separate the eggs in advance and put the egg whites in the refrigerator to freeze them. The whipping will be more delicate. Beat the corn oil and milk thoroughly with an egg beater until emulsified. Sift in the low-gluten flour, make a cross and mix well, then add a drop of red velvet liquid and egg yolk, mix well.

2. Add all the fine sugar to the egg whites that have been frozen to ice cream, and beat until they are in a big hook state.

3. Add one-third of the egg white paste to the egg yolk paste and stir evenly. Then pour it back into the remaining egg white batter and mix evenly.

4. Pour the cake batter into a 28×28 baking pan, shake out the bubbles, and bake in the oven at 160°C and 150°C for 27 minutes. After baking, take out and let cool.

5. Whip the cream while the cake roll is cool and translucent. Add sugar to the light cream, beat until 7 minutes, then add rose sauce, beat until the texture becomes stiffer.

6. Spread the cream on the front of the cake, put some lychee meat, and roll it up. Wrap in oil paper and refrigerate for 1-2 hours to set. You can decorate the top with cream before cutting.