Barbie Love Swiss Cake Roll

After the butter is softened, add powdered sugar and beat evenly.

Add egg white in small amounts and beat evenly.

Add low-gluten flour and mix evenly.

Divide into two parts and add white coloring and pink coloring respectively.

Put it into a piping bag, line a rectangular baking pan with baking paper or oilcloth, pipe on peach hearts and flower patterns, and refrigerate for about 15 minutes.

Mix corn oil with pure milk. Stir until fully emulsified. Sift in low-gluten flour and stir evenly.

Separate the egg white and egg yolk. Add the egg yolk to the mixture. Add pink coloring and stir into egg yolk paste.

After the egg whites are refrigerated, add lemon juice. Add sugar in three batches and beat until the egg whites form small hooks when you lift the whisk.

Add part of the egg yolk batter into the egg yolk paste and mix quickly and evenly. Repeat once and then pour it back into the egg whites and mix evenly.

Pour into the baking pan from a high height, smooth the surface, and shake to remove air bubbles.

Put it in the middle rack of the oven. High heat at 130 degrees and lower heat at 150 degrees and bake for 25-30 minutes. Take it out and let it cool. Tear off the four sides of the baking paper and cover the surface with baking paper. Turn it over, cut off both sides and make a slash in the middle (do not cut through) and roll it into a heart-shaped package. Cover with baking paper and refrigerate to set.

Add white sugar and pink coloring to the light cream and whip it.

Gently spread out the refrigerated cake roll fixed in the shape of a heart.

Spread a layer of cream, put halved raspberries, and then spread more cream.

Roll it up into a heart shape, wrap it in baking paper, and continue to refrigerate.