2, Napoli ice cream cake roll practice example:
Prepare ingredients:
Cake body: 3 eggs, fine sugar 120g, espresso 10g, vanilla extract 5g, sugar-free cocoa powder 28g, salt 1g, baking powder 1g and low-gluten flour 90g；;
Cake stuffing and others: strawberry ice cream 1000g, whipped cream 250ml, powdered sugar 15g, and proper amount of decorative sugar.
Production steps:
(1) Preheat the oven175 C, and spread baking paper on the baking tray for later use (if a 28cm square tray is used, only 2/3 of the ingredients in this recipe are needed).
(2) Beat the eggs, add sugar, espresso and vanilla extract, and beat with electric egg beater until fluffy and white.
(3) Sieve the mixture with low powder, cocoa powder, baking powder and salt, and mix well.
(4) Pour into a baking tray, smooth it with a scraper, put it in a preheated oven and bake it for 9- 1 1 min (just insert a toothpick into the cake body and extract it without adhesion), take it out, demould it, cool it, tear off the oily paper, and sprinkle a layer of powdered sugar for later use.
(5) After the strawberry ice cream is cooled slightly at room temperature, tamp it with a rolling pin and spread it flat on the cake blank (2cm away from the edge).
(6) Roll up the cake (if it is baked in a rectangular plate, roll the short side in).
(7) Beat the whipped cream with powdered sugar, spread it on the cake, sprinkle with decorative broken sugar, and put it in the refrigerator for 30 minutes.