Coconut Purple Sweet Potato Cake Roll
| Cake body: | Coconut milk 60 grams |
| Corn oil 40g | Eggs 5 |
| Low gluten flour 45g | Purple Sweet Potato Flour 15 grams |
| Lemon juice (batter) 8 grams | Lemon juice (egg egg white) A few drops |
| Fine sugar 40g | Coconut light cream filling: |
| Light cream 170g | Fine sugar 17 grams |
| Kara coconut milk powder 10 grams | Decoration: |
| Light cream140g | Fine sugar 4 grams |
| Kara coconut milk powder 8 grams |
Step 1
1⃣️ Stir coconut milk and corn oil until emulsified. 2⃣️, sift in low flour and purple sweet potato starch and mix well. 3⃣️Add the egg yolk into the batter in two batches and mix well.
Step 2
4⃣️. Add lemon juice to the batter and mix well. 5⃣️. Add lemon juice to the egg whites, add fine sugar to the egg whites in 3 batches, and beat until wet foam forms and small hooks can be drawn out.
Step 3
6⃣️. Add 1/3 of the meringue to the batter and mix well, then add the remaining meringue to the batter and mix well. 7⃣️Pour into a 28*28 square plate, scrape it flat with a spatula, and put it into the preheated oven 165 degrees, about 18 to 22 minutes, the surface will be evenly colored. After taking it out of the oven, place it on a wire rack to cool.
Step 4
8⃣️. Weigh the whipping cream, fine sugar, and coconut milk powder in a plate, and beat with an electric egg beater at low speed until it reaches 80% to 90%. 9⃣️. Trim the edges of the cake body, cut one side diagonally, spread the whipped cream evenly on the cake body, and roll it up.
Step 5
, put the rolled cake roll in the refrigerator for about 10 minutes to set. Add another 140 grams of whipped cream and decorate as desired~
Step 6
Beautiful, soft and delicate! Cooking Tips for Coconut Purple Sweet Potato Cake RollsThe temperature of each oven is different, please pay attention to it.
