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# Mini Rainbow Roll Cake
// Source by Mrs. Ollien from Bandar Lampung
Thank you very much, my dear Ollien.
// Recooked and modified by THV
Ingredients
* 5 large or medium sized Eggs.
* 180 to 200 grams sugar, suit your taste.
* 8 grams or about 1 tsp SP (Cake Emulsifier).
* 1 tsp Liquid vanilla.
* 170 grams or about 12 tablespoons of Cake flour, sifted.
* 25 grams or about 2 tablespoons of Cornstarch.
* 40 grams or 1 sachet Sweetened Condensed Milk.
* 140 ml Cooking oil.
Note
The original recipe is from Mrs. Ollien’s Cookpad, Guys …
but this one has been modified by me. You can take a look at the original version in her Cookpad page.
The use of flour should be the Cake flour.
Well, since the cake should be rolled and sliced only when it is really cooled down, we can be more relaxed when making it, Guys. We can start make it at night, then slicing, adding the filling and rolling in the following morning.
If you use Pastry flour, then the consequence is that the cake must be cut warm. When the cake is cold, the results are prone to break and difficult to roll.
Note it…!
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