Cream cake roll
Overview
How to cook Cream cake roll at home
Tags
Ingredients
Steps
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Prepare materials!
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Three eggs, yolks and egg whites separated
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Pour in egg yolks, 15 grams of white sugar, corn oil, milk, and stir evenly
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Sift low-gluten flour into the mixed egg mixture
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Stir into batter and set aside
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Beat the egg whites until they form fish-eye bubbles, then add one-third of 40 grams of white sugar
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Continue to beat until small foam forms and add the remaining two-thirds of the white sugar
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Beat until wet foam forms and a small curved hook appears when you lift it! ! !
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Pour one-third of the egg whites into the batter, stir, and fold from bottom to top.
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Then pour all the batter into the remaining egg whites, and stir
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Mix well
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Line a baking sheet with baking paper, pour the batter into it, scrape it evenly, and then tap it three or four times on the chopping board to knock out any air bubbles
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Preheat the oven to 170 degrees with upper and lower heat, then put the baking sheet in the oven for 15-20 minutes, depending on the oven model. Insert a toothpick into the cake embryo. If there is no sag on the toothpick when you pull it out, it means it is ready to be baked!
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Take out the cake embryo, place it upside down on the baking grid, remove the baking paper (don’t throw it away, the paper is still useful), and let it cool
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Add 25 grams of white sugar to the light cream and whip until it has clear texture
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On the opposite side of the cake base, with the clean side on the bottom and the one with grill marks on top, spread evenly on the cream
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Roll up, then wrap it with the baking paper used to bake the cake, secure it, and put it in the refrigerator for 45 minutes
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Take out from the refrigerator and cut into pieces
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Ready to enjoy! ! !
