Peach Coconut Cake Roll

Wash the peach, remove the core, and cut into small cubes. Keep some red peach skin for better color.

Add sugar and lemon juice, heat over low heat, stir and skim off the foam.

Cook until thick, then remove the peach skin and let it cool for later use.

Pour corn oil and milk into a basin and stir until emulsified evenly.

Add cactus fruit powder and stir evenly.

Sift in low gluten flour and stir evenly.

Add egg yolk and stir evenly.

Freeze the egg whites until the edges are frozen, add lemon juice, and add sugar in three batches. Beat until small peaks form.

Put one-third of the beaten egg whites into the egg yolk batter and mix evenly.

Pour the mixed egg yolk paste into the remaining egg whites and mix evenly.

Pour the cake batter into the baking pan, smooth it out with a scraper, and gently shake out the big bubbles.

Bake at 150 degrees for about 30 minutes.

After baking, take it out and let it cool. After the heat has dissipated, cover it with parchment paper to prevent it from drying out.

Take 80 grams of whipping cream, add 80 grams of peach jam, and blend evenly with a food processor.

Add the blended mixture, sugar, and coconut flour to the remaining whipping cream. Beat until stiff peaks form.

Cut the far end of the cake roll at a 45-degree angle.

Take about 60 grams of cream and put it into a piping bag. Use it to squeeze on top of the peach jam.

Spread the remaining cream directly on the cake slices.

First, squeeze some cream on the end closer to you, then add peach jam.

Use the cream in the piping bag to squeeze on the jam, spread it evenly with a spatula, and wrap the jam.

Use a rolling pin to help roll up the cake, tighten, and place in the refrigerator to chill.