How to Make Cake Roll?

Egg Rice Cake Roll
A,Yolk 120g, 15g sugar,honey 30g, low-gluten flour 70g
B,Whites 160g, 65g sugar
C, salted butter 15g,milk 35g
D,whipped cream 200g, 15g sugar



Rice Cake Roll Procedure
1. Prepare all the ingredients, heat the honey in a water bath to 40 degrees.(I think that if the egg yolk is whipped with warm water and the honey is not heated separately, it can also work.)Melt butter and milk over a water bath; wait until the butter melts then set aside.
2. Beat the egg yolks evenly with 15g sugar.
3. Gradually add the warmed honey while stirring until the yolk mixture turns white.





4. Whip the whites in a bowl that is oil-free and water-free, adding 65g of white sugar in three portions to achieve wet peaks.
5. Fold half of the whipped egg white into the yolk mixture. Stir gently; do not stir in circles to prevent losing air.
6. Sift in low-gluten flour in two or three portions and fold evenly.
7. Gently mix the remaining egg whites with the batter.
8. Gradually add the butter-milk mixture into the cake batter; handle carefully to avoid deflating the mixture. Gently fold a small amount of the mixture at a time until fully mixed.9. Pour the batter onto a baking tray lined with parchment paper.
10.
Oven Preheat to 175 degrees for about 20 minutes (temperature and time may vary slightly depending on your oven). 12. After removing from the oven, tap it gently to release steam.
13. Whipped cream: 200g, 15g sugar
13. Let the cake cool down; use a new sheet of parchment paper to flip the cake over and apply whipped cream, then roll it up with an rolling pin.





After the cake has cooled, take a new sheet of parchment paper and flip the cake over onto it. Spread a layer of whipped cream on top, then roll the cake up using a rolling pin.