Sponge cake roll

Overview

How to cook Sponge cake roll at home

Tags

• baking
• animal whipping cream
• canned yellow peach
• egg
• low gluten flour
• white sugar

Ingredients

Steps

1. 1 After all the raw materials are prepared, first separate the egg whites and yolks. The basin containing the egg whites must be water-free and oil-free. Beat the egg whites with a whisk until they resemble fish-eye foam, and then add one-third of the sugar.

   

2. 2 Add the remaining sugar to the egg whites in two batches and use a whisk to beat the egg whites until they form dry peaks that can form straight peaks.

   

3. 3 After the egg whites are beaten, add sugar to the egg yolks and start beating the egg yolks.

   

4. 4 Just whip the egg yolks until they are thick, bulky and light in color.

   

5. 5 Pour one-third of the beaten egg whites into the egg yolk bowl, and use a rubber spatula to stir from the bottom up to mix the egg whites and egg yolks evenly.

   

6. 6 After mixing, pour everything into the egg white bowl, and stir it up and down to completely mix it evenly. The mixed egg liquid will still be thick, delicate, and in a milky foam state, and will not defoam.

   

7. 7 Pour the low-gluten flour that has been sifted in advance into the egg foam, and use a rubber spatula to stir the batter from the bottom up and down quickly and gently.

   

8. 8 Put the mixed batter into a piping bag, cut a small slit at the tip of the piping bag, and pipe out stripes on a baking sheet lined with parchment paper.

   

9. 9 Put it in the preheated oven and heat it up and down at 180 degrees for 12-15 minutes.

   

10. 10 Take out the baked cake and let it cool. Whisk the light cream and sugar until texture just appears. Apply it on the cake and sprinkle with diced yellow peach particles.

    

11. 11 Roll up the cake, wrap it tightly with parchment paper, and put it in the refrigerator for 3 hours.