Yellow peach cake roll

Yellow peach cake roll

Overview

This recipe is for an 8-inch round mold. Change the round mold into a square plate, fill the cake with whipped cream and fruit, and it will become a beautiful cake roll! The square plate size is 28*28.

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Ingredients

Steps

  1. Separate egg whites and yolks. Add a few drops of lemon juice to the egg whites, add 60 grams of sugar in three batches, and beat until there are small curves, which is wet meringue. Because we are making cake rolls, we did not beat them dry to avoid breakage when rolling the cake.

    Yellow peach cake roll step 1

  2. Divide a small portion of the beaten meringue into a piping bag to make wavy dots later, then place them in the refrigerator to chill.

    Yellow peach cake roll step 2

  3. Dissolve 20 grams of cocoa powder with 30 grams of warm water and prepare cocoa paste. Mix 50 grams of light cream and 30 grams of corn oil.

    Yellow peach cake roll step 3

  4. Whisk the light cream and corn oil evenly, pour in the cocoa paste, and use a whisk that has beaten egg whites to beat at low speed until they are fully integrated.

    Yellow peach cake roll step 4

  5. Sift 80 grams of cake flour into the cocoa batter and mix well. Pour in the beaten egg yolks and mix lightly. This time I used the egg-backed method. It is said that the cake batter mixed with the egg-backed method will be more delicate.

    Yellow peach cake roll step 5

  6. This is a mixed egg yolk paste, which seems to be very smooth and has no lumps of flour.

    Yellow peach cake roll step 6

  7. Line a baking sheet with oily cloth, take out the meringue from the refrigerator, put small dots on the baking sheet, and bake at 160 degrees for 1 minute until the surface solidifies.

    Yellow peach cake roll step 7

  8. Pour in the mixed cake batter. (The step of mixing the cake batter was not photographed)

    Yellow peach cake roll step 8

  9. Place in the middle and lower racks of the oven at 160 degrees for about 15 minutes.

    Yellow peach cake roll step 9

  10. Baked cake.

    Yellow peach cake roll step 10

  11. Turn upside down to cool naturally and tear off the oilcloth.

    Yellow peach cake roll step 11

  12. When the cake is cooling, whip the whipped cream. Add the animal whipped cream and sugar and whip until it has texture. I beat it stiffer and cut the yellow peach into cubes for later use.

    Yellow peach cake roll step 12

  13. When the cake has cooled down to about the same temperature as the palm of your hand, it's time to roll it. It won't be easy to roll it if it's completely cold. Put the wavy side down on the oil paper, spread the cream thickly on your own side, put the yellow peach pieces on it, and roll up the cake with the help of a rolling pin.

    Yellow peach cake roll step 13

  14. After rolling it up, wrap it with oil paper and put it in the refrigerator to cool and set.

    Yellow peach cake roll step 14

  15. Refrigerate for about 20 minutes, remove the parchment paper and cut into pieces. If you can't finish it, keep it in the refrigerator. Since there are no additives, it's best to destroy it within two days!

    Yellow peach cake roll step 15