Jasmine cake roll

Jasmine cake roll

Overview

A particularly fragrant flower cake. It smells like jasmine flowers, and tastes even more like jasmine flowers. The fluffy cake has a new formula, which is more fluffy and highlights the fragrance of jasmine flowers. Put it in the refrigerator to cool down. It is very suitable for the upcoming summer.

Tags

Ingredients

Steps

  1. The egg whites and egg yolks of four eggs are separated, leaving the whites of four eggs and the yolks of two eggs. (Here we use relatively large eggs, one with shell is about 60g, and one egg yolk is about 17g. If the eggs are relatively small, be sure to add another egg appropriately), (the basin containing the egg whites needs to be free of water and oil,)

    Jasmine cake roll step 1

  2. Add egg yolks to milk and salad oil and beat evenly,

    Jasmine cake roll step 2

  3. Add the mixed and sifted cake flour and jasmine pollen, stir evenly, and the finished product should be pulled up to form a ribbon,

    Jasmine cake roll step 3

  4. The jasmine pollen here is a slightly yellowish powder obtained by dry grinding pure jasmine flowers,

    Jasmine cake roll step 4

  5. A small spoonful of jasmine tea powder, (the jasmine tea powder here refers to the green tea with a strong jasmine fragrance that is generally used for tea drinking). What is in the spoon is matcha powder. You can clearly distinguish it by comparing it here.

    Jasmine cake roll step 5

  6. Add a small spoonful of water and a large spoonful of egg yolk liquid to make a dark green batter,

    Jasmine cake roll step 6

  7. Add 60g of white sugar to the egg whites in three batches, and beat until wet peaks form (I won’t go into too much detail here, as I have detailed instructions in the strawberry cake roll I posted before), scoop out a portion of the egg whites and mix with the batter from the previous step,

    Jasmine cake roll step 7

  8. Put it into a piping bag and cut a small opening at the mouth of the piping bag,

    Jasmine cake roll step 8

  9. Draw some random patterns on a baking sheet lined with oil paper, put it into the middle rack of an oven preheated to 180 degrees Celsius and bake for 1-2 minutes to set the shape. After setting, adjust the oven to 160 degrees Celsius to preheat,

    Jasmine cake roll step 9

  10. Scoop 1/3 of the remaining egg white into the egg yolk batter, mix evenly, then pour it into the egg white basin and mix evenly with the remaining egg white. (Because there are more egg whites and less egg yolks, the color of the batter will be slightly whiter, which can highlight the color of the pattern.)

    Jasmine cake roll step 10

  11. Pour it into the baking pan, level the surface of the cake batter, and bake it in the oven at 160°C for about 15 minutes until the surface becomes golden.

    Jasmine cake roll step 11

  12. Take it out and let it cool slightly, then carefully tear off the oil paper,

    Jasmine cake roll step 12

  13. Cut off the corners, apply a thin layer of whipped cream mixed with matcha powder and 15g of white sugar, roll it up along one side, wrap it in oil paper and let it rest in the refrigerator for 15 minutes to set, then cut into pieces and serve,

    Jasmine cake roll step 13