How to Make Lychee Cream Cake Roll

The yellow peach carmel cake roll is a nutritious and delicious side dish,the key to making this dish tasty lies in the ingredients and preparation steps.Cooking Network's editor will give a detailed introduction of the yellow peach cream cake roll. Simple preparation method.Yellow peachescarrot cake roll makes for a nutritious and delicious side dish, the key to making this dish tasty lies in the ingredients and preparation steps,and an easy-to-follow process. A simple recipe for yellow peach cream cake roll.

The ingredients needed are as follows:Low-gluten flour(80 grams)

cooking oil (45 milliliters) and sugar (20 grams (Egg yolks milk , sugar (40 grams (Egg whites m), low-gluten flour , dairy cream (100-120 milliliters) and sugar (20-30 grams), canned yellow peaches (2 pieces).(Divide into 2 portions)

The steps to make the yellow peach cream cake roll:

Prepare all the ingredients, cut the yellow peaches into small pieces.

Separate the egg whites and yolks into two clean containers with no oil.

Add milk milk, cooking oil (45 milliliters) and 20 grams of sugar to the egg yolks, stir evenly with a manual egg beater.

Screen in the low-gluten flour.

Stir until well combined, but avoid overmixing to prevent gluten formation.(Do not stir excessively to prevent the flour from developing gluten.)）

Add 20 grams of sugar to the egg whites.

Whip the egg whites using an electric mixer until they form small bubbles,

add the remaining 20 grams of sugar and continue whipping until soft peaks are formed, i.e., when lifting the beaters, the peak bends into a hook shape.

Take one-third of the whipped egg whites and fold them into the yolk mixture gently.

Fold in the rest of the whipped egg whites using a spatula to combine evenly.

11.Preheat the oven to 165°C, line the baking tray with parchment paper, pour the batter into the tray, tap the tray lightly from both sides to remove bubbles.(Preheat oven to 165 degrees, line a baking tray with parchment paper, pour the batter onto the tray, lift and drop the tray to remove air bubbles.)

Place it in the middle of the oven and bake for about 25 minutes at 165°C.

Afterwards, shake the tray slightly and let it cool for a couple of minutes.

Turn the cake out onto a wire rack by flipping over the baking tray, carefully remove the parchment paper from the top of the cake, then turn the cake right side up to cool.

(Cover the cake with parchment paper, flip it over to cool.)

Add sugar to the dairy cream.

Whip the dairy cream with an electric mixer until it reaches a pipable consistency.

Spread the whipped cream evenly on the cooled cake, arrange the canned yellow peaches at the front edge of the cake.

Use a rolling pin to roll up the cake tightly.

Place the rolled cake in the refrigerator for more than an hour before cutting and serving.

Here is the finished product.