box cake

Overview

I used a cake roll recipe to make the interlayer, because the finished product made from this recipe is very soft and remains soft even after cooling. The container for baking the cake rolls is a 32cm × 28cm baking pan that comes with the oven. This amount can make about four 13cm × 9cm box cakes, and there is still some leftover. The advantage of box cakes is that they are small in size and easy to carry, making them suitable for work and outings.

Tags

• baking
• cake flour
• egg white
• egg yolk
• fresh milk
• honey
• matcha powder
• strawberry
• sugar
• unsalted butter
• whipping cream
• white sugar

Ingredients

Steps

1. 1 Heat 15 grams of butter and 35 grams of fresh milk over water to 70 degrees and keep warm for later use.

   

2. 2 Line a baking sheet with parchment paper.

   

3. 3 Weigh out 64 grams of cake flour and 6 grams of matcha powder. Stir evenly and sift once.

   

4. 4 Add sugar to egg yolks and beat evenly.

   

5. 5 Add 40 degree honey,

   

6. 6 Beat with hands until the color becomes lighter.

   

7. 7 Prepare egg whites and sugar.

   

8. 8 Add the sugar to the egg whites in three batches. Use the electric egg beater at low speed until the egg whites form a long curved hook. Preheat oven.

   

9. 9 Add half of the egg whites to the egg yolks and mix evenly.

   

10. 10 Sift in the powder all at once and mix evenly.

    

11. 11 Add a bottom-cutting motion while cutting and mixing, and mix thoroughly.

    

12. 12 Pour the mixed batter back into the egg whites.

    

13. 13 Quickly chop and mix evenly.

    

14. 14 Add the butter milk liquid kept at 70 degrees and mix evenly.

    

15. 15 Pour it into the baking pan and shake it on the table before putting it in the oven to release any big bubbles in the batter.

    

16. 16 degrees, middle level, 15 minutes. After taking it out of the oven, move it to a baking sheet, cool slightly and then remove the parchment paper.

    

17. 17 Whip the light cream and sugar, then put it into a piping bag and set aside.

    

18. 18 After room temperature, the cake body is cut to the appropriate size according to the size of the box. My box is relatively short, so I cut the cake layers in half. Start by laying out a layer of cake.

    

19. 19 Pour in a layer of whipped cream.

    

20. 20 Spread another layer of cake body.

    

21. 21 Then squeeze in the cream. The glass lunch box I use is relatively short and can only make two layers.

    

22. 22 Place your favorite fruits on top. It will be best served after being refrigerated.