Light cream 110g Cake flour 60g
Egg yolk 4 protein 4
White sugar 60g
How to make light cream cake roll Illustration of how to make light cream cake roll#spring's umami# 1

Step 1

Sift 60g low flour into 110g whipping cream and mix wellIllustration of how to make light cream cake roll#spring's umami# 2

Step 2

Add 4 more egg yolks and mix well Illustration of how to make light cream cake roll#spring's umami# 3

Step 3

Add 60g sugar in 3 times to 4 egg whites and beat until wet peaks form Illustration of how to make light cream cake roll#spring's umami# 4

Step 4

Pour 1/3 of the protein paste into the cream batter and mix well Illustration of how to make light cream cake roll#spring's umami# 5

Step 5

Then pour the cream batter into the remaining 2/3 of the egg white batter and mix well Illustration of how to make light cream cake roll#spring's umami# 6

Step 6

Pour the mixed batter into the baking pan, shake out the bubbles, and heat the oven up and down, middle layer, 150°, for 20 minutes Light Cream Cake Roll#Spring's Umami#Recipe Illustration 7

Step 7

After baking, take it out and let it cool. When the cake roll is cool, turn it over, roll it up with the help of a rolling pin, put it in the refrigerator for half an hour to set, and then cut off the irregular parts on both sides. Illustration of how to make light cream cake roll#spring's umami# 8

Step 8

Light cream cake roll Light cream cake roll cooking tips