Small fresh daisy cake rolls

Cooking Instructions

1. Prepare the required ingredients.

   

2. Spinach powder and pumpkin powder add a little warm water and stir into a paste for later use.

   

3. Separate the egg whites and yolks and set aside.

   

4. Pour the milk and corn oil into a bowl, stir well and mix until emulsified (no oil splashes are visible).

   

5. Sift in the cake flour and mix well.

   

6. Add four egg yolks.

   

7. Mix into a delicate cake batter and set aside.

   

8. Add a few drops of lemon juice or white vinegar to the egg whites and beat them with an electric whisk until the egg whisk is lifted and the meringue is wet and foaming.

   

9. Add one-third of the meringue to a bowl of egg yolk paste and mix well.

   

10. Pour back into the meringue bowl and mix well.

    

11. Finally, use a spatula to sort out the cake batter.

    

12. Take about 10 grams of cake batter, add pumpkin flour paste, mix into a yellow cake batter, and put it in a piping bag. Then take about 20 grams of primary color cake batter and put it into a piping bag.

    

13. Place a tarpaulin or silicone mat in a baking dish, squeeze small polka dots out of yellow cake batter to make a flower core, and squeeze a petal out of a primary cake batter.

    

14. Place in a preheated oven at 125 degrees and bake for 2 minutes.

    

15. Leave the oven and let it cool on a drying rack.

    

16. Add the remaining primary color cake batter to the spinach batter.

    

17. Stir and mix into a green cake batter.

    

18. Pour it onto a baking tray with small flowers underneath and gently shake the baking tray to create bubbles.

    

19. Place in a preheated oven at 125 degrees in the middle and bake for 35 minutes (reference only).

    

20. Buckle upside down on the drying rack and remove the mat to dissipate heat.

    

21. Add caster sugar to the whipping cream and beat with an electric whisk until firm.

    

22. Turn the cake slice over, with the pattern on the bottom, keep the pattern in the direction and spread the cream on the cooled cake.

    

23. Roll up with the help of a rolling pin and refrigerate for one hour.

    

24. Serve in cubes.

    

25. Pack, beautiful outing!