Recipe: (pure protein oil free) coffee cream cake roll

Home Cooking Recipe: (pure protein oil free) coffee cream cake roll


It is still a pure protein oil-free cake body. I don't like the lightness of the last milky protein cake roll. Try this fragrant coffee roll. Rich coffee with sweet cream, the first time to make a cream cake roll, not very good! Baking tray size: 18.5cmx22cmx2cm (we pay attention to it~ increase the weight according to the size of the baking tray)



  1. Coffee liquid plus low powder stir no grain batter

  2. Protein plus a few drops of white vinegar, hit the coarse bubble, add sugar to the protein 3 times, and send it to hard foaming.

  3. Take 1/3 of the protein into the batter and mix well, remember not to draw a circle. Pour back into the protein and mix evenly

  4. Preheat the oven to 170 degrees, put the oil on the baking sheet, pour the batter, shake the pan 2 times, put it into the oven for 15 minutes, the length of time to see the temper of each oven, the surface can be baked

  5. After releasing the temperature, peel off the oil paper and let it cool slightly. Spread the cream evenly on the cake

  6. Roll the oil on the top of the cake and roll it up until it is rolled into strips. Then put it in the refrigerator and cut it.

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