Ingredients

  • Low gluten flour 80g
  • Eggs 4
  • Fine sugar (beaten egg white) 30g
  • Fine sugar (egg yolk paste) 35g
  • Salad oil 40ml
  • Water 60ml
  • Cornstarch 1 tsp
  • Lemon juice (optional) 2 drops
  • Edible red coloring 1 drop each
  • Yellow pigment 1 drop each
  • Cocoa powder A small amount
  • Jam Appropriate amount

Steps

Halloween Cake Roll

1. Separate egg whites and yolks (take 4 egg whites and 3 egg yolks)

Halloween Cake Roll

2. Add 35g of fine sugar to the egg yolks and beat with a whisk until foamy, then add water, salad oil, and lemon juice in sequence and stir evenly

Halloween Cake Roll

3. Sift low-gluten flour and cornstarch into the egg yolk paste

Halloween Cake Roll

4. Use a whisk to mix into a uniform batter

Halloween Cake Roll

5. Add 30g of fine sugar to the egg whites in two batches, beat until wet foam, lift the egg beater to form sharp corners

Halloween Cake Roll

6. Take one third of the beaten egg whites, add it to the egg yolk paste and mix evenly

Halloween Cake Roll

7. Pour the mixed batter back into the remaining two-thirds of the egg whites, and stir until it becomes a fine paste

Halloween Cake Roll

8. Place the pattern paper under the baking tray, spread a piece of oil paper on top, and brush with a thin layer of oil. Take a small amount of batter and cocoa powder, mix well, put it into a piping bag, and squeeze it out on the oil paper. Put the pumpkin and bat patterns into a preheated oven at 170 degrees and take it out for 1 minute

Halloween Cake Roll

9. Mix red and yellow food coloring to make orange, then take an appropriate amount of batter, mix well and put it into a piping bag

Halloween Cake Roll

10. Pour a layer of orange batter into the baking pan, put it in a preheated 170-degree oven and take it out for 1.5 minutes

Halloween Cake Roll

11. Pour the original batter into the patterned baking pan, pick up the baking pan and shake it to release big bubbles

Halloween Cake Roll

12. Immediately place the baked cake slices upside down on the drying rack to prevent shrinkage. Tear off the oil paper while it is hot and then cover it back. This can prevent cracks when rolling

Halloween Cake Roll

13. After cooling, turn it over, peel the sides of the cake, and spread a little jam on the front end

Halloween Cake Roll

14. Roll up slowly, wrap in oil paper and refrigerate for 1 hour to set

Halloween Cake Roll

15. Dissolve the cocoa powder with a small amount of hot water, dip the back end of a toothpick into the cocoa sauce and write Halloween-related words on it