Recipe for a colorful heart-shaped Swiss roll

Place the separated egg whites into a clean, oil-free, and water-free container.

Separating egg yolks

Add milk and corn oil to the egg yolks and whisk until fully combined.

Sift in the pandan powder and cake flour and mix in a Z-shaped motion until smooth. Do not overmix.

First, beat the egg whites at high speed until large bubbles form. Then add all the granulated sugar and continue beating at high speed until the consistency shown in the picture is reached. Finally, switch to low speed and beat for another half minute. ♥ The amount of granulated sugar added is 7%~10% of the weight of the heavy cream, depending on personal taste.

Mix the egg yolk mixture and meringue evenly.

Pour the cake batter into a 28-inch baking pan lined with parchment paper from a height.

Smooth the surface

Forward rolls: Preheat oven to 150°C (300°F) with both top and bottom heat. Bake on the middle rack for 30 minutes, then increase top heat to 160°C (325°F) and continue baking for 8-10 minutes. Reverse rolls: Preheat oven to 150°C (300°F) with both top and bottom heat. Bake on the middle rack for 36-38 minutes. ♥Adjust time and temperature according to your oven!

Remove the cake roll from the mold, peel off the parchment paper, and let it cool.

Place the heavy cream in a clean, dry container, add the granulated sugar and mulberry jam. ♥https://www.xiachufang.com/recipe/107320500/

Whisk until stiff peaks form, suitable for sandwiching.

Only very firm cream can support a heart-shaped Swiss roll.

Fill a piping bag with the cream and cut the tip.

To make a reverse roll, place the front side up and spread a layer of butter evenly first.

Then pipe two cylindrical butter sticks in the positions shown in the picture.

Roll one side inwards

The other side also curls inwards in the same way.

Tighten the heart-shaped cake roll and refrigerate to set.

Heart-shaped Swiss Roll