Homemade Japanese Cotton Candy Cake Roll Recipe

This cake roll is egg muffin that I saw on the 24th floor Yanse's blog. I made it twice in a row and found it very delicious, extremely soft. The cake is also easy to roll up; this recipe is definitely worth saving. However, my knife was too dull, making the cuts not look good.

Ingredients: (I used 25L)oven pan) 40g unsalted butter,all-purpose flour 52g,milk 52g, eggs 4, 60g sugar, a little salt Japanese cotton candy sponge roll recipe 1. Measure the ingredients and prepare them;

2. Heat the butter in a small pan over low heat until it boils, then turn off the heat immediately and sift in the flour to mix with a rubber spatula;3. Add milk in 3 portions while mixing, then add one whole egg and three egg yolks

in several portions and mix well;

4. Let the batter rest for 15 minutes;

5. Beat the egg whites to a soft peak (a small hook appears at the tip of the beaters, add sugar in 3 portions);6. Take one-third of the egg white mixture and mix it into the egg yolk batter gently, then return it to the remaining egg whites and mix until the batter has a glossy appearance;(This step was not photographed)

7. Pour the batter onto an oiled baking tray, smooth it out, and bake in a preheated oven at 170 degrees for about 20 minutes or until the surface is golden yellow; remove and let it cool down.

8. While the cake is baking, whip the cream with sugar to form patterns, flip the cooled cake over so that the bottom faces up, spread the whipped cream on top, roll it into a cake roll, then refrigerate to set.Protein Beat until wet peaks (protein foam shows slight hooks, add sugar in three parts)

6 Take one-third of the mousse and fold it into the egg yolk mixture, then gently fold back into the remaining protein mixture until the batter is glossy;(This step was not captured in the photo)

7 Pour the cake batter onto a baking tray lined with parchment paper, smooth out, and bake in a preheated oven.170 degrees for about 20 minutes until the top turns golden brown, then remove to cool;

8 While baking the cake,Cream Whip with sugar until patterns appear, Turn the cooled cake over so the bottom is up, spread the whipped cream on it, roll it up into a cake roll, and refrigerate to set.