Cream cake roll

Overview

The most common cream cake roll, take a look if you like it.

Tags

• baking
• children
• afternoon tea
• animal whipping cream
• chocolate chips
• clear water
• corn oil
• egg
• low gluten flour
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Egg yolk paste: 4 egg yolks, 90 grams of low-gluten flour, 20 grams of white sugar, 50 grams of corn oil, 50 grams of water. Egg white paste: 4 egg whites, 60 grams of white sugar. Sandwich ingredients: 110 grams of animal butter, 10 grams of white sugar. Decoration materials: chocolate chips. Prepare the ingredients, first separate the yolks and whites of the eggs

   

2. 2 Beat the egg yolks with sugar until they become thicker, thicker and lighter in color

   

3. 3 Add corn oil (or odorless vegetable oil such as sunflower oil) in three batches. Beat each time with a whisk until evenly mixed before adding the next time. After adding corn oil, the egg yolk is still thick (this step is the emulsification of egg yolk and oil). Add water (or milk) and stir gently

   

4. 4 Sift the low-gluten flour into the egg yolks in three batches

   

5. 5 Use a rubber spatula to mix evenly to form an egg yolk batter. Set aside the mixed egg yolk batter and set aside

   

6. 6 The basin holding the egg whites needs to be oil-free and water-free. Add 3 drops of lemon juice

   

7. 7 When the egg whites are whipped to a fish-eye foam state, add 1/3 of the fine sugar. Continue beating and add remaining sugar in two batches. Finally, beat the egg whites to a wet foamy state (after lifting the egg beater, the egg whites pull out curved sharp corners)

   

8. 8 Pour 1/3 of the egg whites into the egg yolk bowl and mix evenly (mix from the bottom up, do not stir in circles). Pour 1/3 of the egg white into the egg yolk bowl and continue to mix evenly

   

9. 9 Pour the evenly mixed batter into the remaining egg whites, and stir evenly again to form the chiffon cake batter

   

10. 10 Pour the batter into a baking pan lined with tin foil or greaseproof paper, smooth it out, and shake it vigorously a few times to let the big air bubbles inside the batter escape

    

11. 11 Place the baking sheet into a preheated 180-degree oven and bake for 15-20 minutes, until the surface is golden

    

12. 12 Prepare a new piece of tinfoil or parchment paper, pour the cake on top, and tear off the tinfoil or parchment paper on the cake while it's hot. At this time, the bottom side of the cake is facing up

    

13. 13 Prepare 100 grams of animal cream, add 10 grams of white sugar, and whip until it reaches a stable state with small peaks.

    

14. 14 Apply cream

    

15. 15 Roll it up as shown

    

16. 16 Decoration