Eggs: 4 pieces
Water: 60ML
Butter: 20G
Cake flour: 20G Red food coloring: a pinch 1. Draw a beautiful heart shape on baking parchment, flip the paper over with the blank side facing up, and brush a layer of salad oil on it. 2. First, prepare the cake batter for the heart shape. Whip the egg whites with sugar until stiff, then add melted butter and flour, mixing again with a whisk until well combined. Divide the batter into two portions, add different amounts of red food coloring to each, creating deep pink and light pink colors. Use a fine piping nozzle to pipe the batter into the drawn patterns separately. 3. Combine the cake ingredients into a batter. For specific steps, refer to the Meiyangyang cake roll recipe. First, drizzle a small amount of cake batter over the pattern, then pour all the remaining cake batter on top. 4. Smooth the surface. 5. Preheat the oven to 170°C and bake for approximately 13 minutes.After baking, remove the cake from the oven immediately and allow it to cool. At this point, whip 200g of fresh cream with an appropriate amount of sugar. Then spread the cream evenly over the cake base and roll it up.
Place the rolled cake in the refrigerator to chill for 30 minutes. The delicious and attractive cake roll is now ready!
