How to make kumquat cake roll

With the development of modern society and the invention of many household appliances, cooking at home has become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work, and the rapid development of take-out catering, many people do not know how to enter the kitchen. Today I will introduce to you how to make kumquat cake roll.

1.1 Remove the pulp from the kumquats and chop them into small pieces.

2.2 Cut the kumquats in half and remove the pulp.

3.12 Beat the egg whites and pour in fine sugar in 3 times. When you lift the whisk, the egg whites can be pulled into an upright sharp corner with a bend on top. Refrigerate the beaten egg whites.

4.21 Add 5 egg yolks and 30 grams of fine sugar and beat. Add 40 grams of milk and 40 grams of salad oil in turn and mix well. Add the sifted flour and fold gently with a rubber spatula. Do not over-mix to prevent the flour from forming gluten.

5. Add chopped kumquat and mix well.

6. Pour 1/3 of the egg white into the egg yolk mixture. Use a rubber spatula to gently stir until combined. After stirring evenly, pour all the egg yolk paste into the bowl containing egg whites, and stir evenly until the egg whites and egg yolk paste are fully mixed. Be careful to stir up and down, not in circles, to avoid defoaming the egg whites.

7. Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it hard on the table twice to shake out the large bubbles inside.

8. Put it in the preheated oven at 160 degrees for about 20 minutes.

9. Beat the evaporated milk and fine sugar.

10. Spread the whipped cream on the cooled cake slices, roll them up, refrigerate, slice and serve.

You can’t miss the recipe for today’s kumquat cake roll, which is simple, nutritious and rich. So dear housewives, hurry up and try to make it for your family.