1
![](doupload/caipu/12/11/13/20121113030804413.JPG)
红薯切块蒸熟,趁热过筛
2
![](doupload/caipu/12/11/13/20121113030804705.JPG)
用刮刀将室温软化的黄油和糖粉拌匀
3
![](doupload/caipu/12/11/13/20121113030805664.JPG)
将步骤1和2混合,用刮刀拌匀
4
![](doupload/caipu/12/11/13/20121113030805381.JPG)
分次加入淡奶油
5
![](doupload/caipu/12/11/13/20121113030805551.JPG)
用打蛋器搅拌均匀即成地瓜泥内馅
6
![](doupload/caipu/12/11/13/20121113030805624.JPG)
将蛋黄、15克砂糖混合,用打蛋器搅拌至颜色变浅
7
![](doupload/caipu/12/11/13/20121113030805389.JPG)
色拉油、牛奶混合搅拌均匀,分次加入蛋黄中搅拌均匀
8
![](doupload/caipu/12/11/13/20121113030805349.JPG)
加入50克地瓜泥搅拌均匀
9
![](doupload/caipu/12/11/13/20121113030805676.JPG)
筛入低筋粉,用打蛋器往不规则的方向搅拌均匀
10
![](doupload/caipu/12/11/13/20121113030805877.JPG)
蛋白分三次加入糖,打发至接近硬性发泡
11
![](doupload/caipu/12/11/13/20121113030806754.JPG)
将三分之一的蛋白霜加入蛋黄糊中,用打蛋器拌匀
12
![](doupload/caipu/12/11/13/20121113030806267.JPG)
剩下的三分之二的蛋白霜与步骤6混合,用刮刀翻拌均匀
13
![](doupload/caipu/12/11/13/20121113030806288.JPG)
将蛋糊倒入烤盘中,用刮刀将表面抹平
14
![](doupload/caipu/12/11/13/20121113030806815.JPG)
入烤箱中层,上火190℃,下火170度℃,烤焙15分钟左右
15
![](doupload/caipu/12/11/13/20121113030806684.JPG)
烤好的蛋糕取出后,移到晾架上,撕开四边的油纸,晾至微温时加盖一张干净的烘焙油纸
16
![](doupload/caipu/12/11/13/20121113030806397.JPG)
将蛋糕翻转过来,撕去蛋糕底部的油纸,一侧斜切一刀
17
![](doupload/caipu/12/11/13/20121113030806982.JPG)
抹上提前准备好的地瓜泥内馅
18
![](doupload/caipu/12/11/13/20121113030806518.JPG)
提起底部的油纸,顺势卷起,放入冰箱冷藏半个小时定型即可
19
![](doupload/caipu/12/11/13/20121113030806701.jpg)
去除油纸之后,还可以在蛋糕卷顶部装饰上适量地瓜泥内馅(也可直接切件食用)