Spotted Dotty Cake Roll Home Recipe

It is just ordinary egg muffin, but with a slight decoration, it looks cuter, doesn't it?

MATERIALS:

COOKING THE CAKE BODY:Egg yolks 4 pieces,Corn oil 40g, granulated sugar 20g,low-gluten flour, 80g，milk, 70g，Egg whites 4 pieces, granulated sugar 45g,Lemon juice as needed, 2g of cocoa powder, 6g of hot water,

FILLING:Mascarpone cheese 150g, powdered sugar 15g, mango pieces as needed, STEPS

1. Brush a little bit of cooking oil (not included in the recipe) on the sides of the baking pan, place the printed polka dot pattern inside, and cover with parchment paper, ready for use.

2. Mix the cocoa powder and hot water together until well combined, set aside.

3. Put the separated egg yolks into a small bowl, add 20g of granulated sugar.

4. Whisk them until mixed evenly.

5. Add corn oil and continue whisking until well combined.

6. Pour in milk and keep stirring until smooth.

7. Sift the low-gluten flour into it.

8. Mix to form a smooth batter.

9. Scoop out two tablespoons of the yolk batter and place them in a small bowl.

10. Add the previously cooled cocoa liquid and mix well.

11. Set aside for later use.

12. Add lemon juice to the egg whites and add sugar three times while whisking until stiff peaks form.

13. Take about 6 tablespoons of the cocoa yolk batter and fold them into it.14. Gently mix well. 15. Put the mixed cake batter into a piping bag and pipe out round dot shapes on the baking tray according to the pattern.

16. Place the tray in a preheated

oven

at middle rack, 170 degrees for about 1 minute.

17. Remove from the oven and let it cool down before using.18. Take about one-third of the egg whites and mix them into the yolk batter. 19. Mix until roughly combined.

20. Return to the bowl with the remaining whites and continue mixing until smooth.

21. Pour the well-mixed batter onto a cooled baking tray, spread it evenly and tap lightly a few times.

22. Bake in the

oven

at middle rack at 170 degrees for about 20 minutes.

23. Take out after baking and place a piece of parchment paper on top.

24. Flip over to cool down, carefully peel off the bottom parchment paper, cover with a new one, and let it cool before using.

25. Whip the mascarpone cheese with powdered sugar.

26. Cut the cake edge at 45 degrees, lightly score several cuts on the surface of the cake, spread the whipped cream on top, place the mango pieces as needed.

27. Roll up the

cake roll

and wrap with parchment paper, then refrigerate until set before slicing and serving.TIPS 1. The leftover batter from the dots can be mixed into the remaining cake body or used to bake small cakes in muffin cups.

2. Do not wait for the cake to completely cool down before rolling it, as this might cause cracks;

3. When spreading cream, leave some space at the tail end and slightly more towards the head, placing fruits there for easier rolling.Mini Cakes;

2. Don't wait for the cake to cool completely before rolling it, as it may crack;

When spreading cream, leave a space at the tail end of the cake and make the cream slightly thicker in a position away from the head. Place the fruit in this area; this will make rolling easier.