Floating Cloud Cake Roll
Overview
The floating cloud cake is so soft that it tastes as light as floating clouds, as tender as pudding, and melts in your mouth. No wonder it’s so hot....
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Ingredients
Steps
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Separate egg yolks and egg whites into two clean basins.
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Add 10 grams of sugar to the egg yolks and mix well.
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Add 45 grams of whipping cream to 120ml of milk.
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Heat the creamy milk liquid on the stove until it boils slightly and remove from the heat.
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Then pour the milk into the egg yolk at a thin line, stirring while pouring.
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Sift in the flour and mix well to form an egg yolk paste.
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Put the egg yolk paste in a hot water pot, stirring constantly while heating. The temperature must be controlled well. Do not overcook the egg yolks. Stir until it becomes sticky and leave immediately. Immediately sit in cold water and continue stirring until the temperature drops. Cover and set aside.
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Add a few drops of lemon juice or white vinegar to the egg whites, add sugar in three batches and beat until 90% wet peaks form.
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Mix the egg whites and egg yolk paste and stir evenly.
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Pour the mixed cake batter into the baking pan and smooth it out, shaking it a few times. Preheat the oven to 160 degrees. (The bottom of the baking pan should be lined with greaseproof paper)
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Place in the middle rack of the oven and bake at 160 degrees for about 30 minutes. Just adjust the temperature appropriately according to the coloring.
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The baked cake is cooled out of the oven.
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Turn the cake over and spread with your favorite jam. (The original recipe is for cream frosting)
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Turn the cake over and spread your favorite jam or buttercream frosting. (The original recipe is for cream frosting)
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Use a rolling pin to roll up one end. Be gentle when rolling. It is very tender and will break easily if you use too much force. Wrap it tightly and put it in the refrigerator for 1 hour and it will be OK
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Finished product.
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Cut into pieces and enjoy as afternoon tea.
