Low Sugar Honeydew Melon Roll Cake 🍈 低糖蜜瓜卷卷蛋糕做法食譜 (Chinese/English Subtitles) 中英文字幕

I love Honeydew Melon! This Honeydew Melon Roll Cake is so refreshing with the juicy melon, prefect for the summer time ! :-D

Thank you for watching ♡´･ᴗ･`♡
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材料：
4 隻蛋黃
60g 低筋麵粉
50ml 牛奶
50ml 菜油
20g 哈密瓜粉
4 隻蛋白
60g 砂糖

200ml 忌廉
3 湯匙糖粉
250g 蜜瓜
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Ingredients:
For the Sponge Cake
4 egg yolks
60g cake flour
50ml milk
50ml vegetable oil
20g melon flavouring powder (optional, can substitute with cocoa/matcha powder)
food colouring (optional)

4 egg whites
60g caster sugar

For the Filling
200ml double cream
3 tablespoon icing sugar
250g melon (or fruits of your choice)
extra melon for decoration

Equipment
8x11 inches rectangle or 9-inch square brownie pan


Method:
Sponge Cake
1. Line the brownie pan with parchment paper. Preheat the oven to 150C (300F).
2. In a clean bowl, beat egg yolks, combine the oil and milk until well incorporated. Stir in the flour and melon powder into a smooth paste.
3. In a separate clean bowl, beat egg whites until fluffy, then gradually add in the icing sugar and whisk until soft peak forms.
4. Gently fold the egg white mixture into the egg yolk mixture without deflating the batter.
5. Spread the batter evenly on the tray. Bake for about 25 mins.
6. Remove the tray from the oven. Cover with a clean greaseproof paper. Leave to cool.
7. Now prepare the fillings, cut the melon and scoop some melon balls with a melon baller, cut some thin slices in triangle shapes with the skin on for decorations. Set aside.
8. In a large clean bowl, whisk the whipping cream and icing sugar until soft peak.
9. Assemble the roll cake by spreading cream on 70% surface of the sponge. Line the fruits in the middle over the creamed surface.
10. Roll and wrap the cake in the parchment paper and put in a fridge for 1 hour to set.
11. Take out from the fridge and decorate with the remaining cream and melon. Enjoy!

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