Cream cake roll

Cream cake roll

Overview

I have been coming to Meitian for half a year, and my favorite cake is chiffon. Although I also like cake rolls, I rarely make them. Today’s cake roll is the third roll I have made. The previous roll ended up cracking. The second roll is the original cake roll that the recipe was uploaded. Although it did not crack, a lot of oil on the heated surface fell off, and it was unsuccessful... After summing up some experience, I finally baked the cake roll I am most satisfied with. I am so happy!

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Ingredients

Steps

  1. Separate the egg whites and egg yolks and put them in oil-free and water-free containers. Add 10 grams of sugar, 55 grams of milk, and 15 grams of corn oil to the egg yolks

    Cream cake roll step 1

  2. Mix well

    Cream cake roll step 2

  3. Sift in the flour

    Cream cake roll step 3

  4. Mix well

    Cream cake roll step 4

  5. Add a few drops of lemon juice to the egg whites

    Cream cake roll step 5

  6. When making a rough fish-eye foam, add 20 grams of fine sugar. When continuing to beat until the protein foam is fine and thick, add another 20 grams of fine sugar and beat until wet foam

    Cream cake roll step 6

  7. Lift the egg beater and the egg whites will appear like hooks, indicating wet foaming

    Cream cake roll step 7

  8. Add 1/3 of the meringue to the egg yolk batter and mix evenly, do not stir in circles

    Cream cake roll step 8

  9. Then pour the egg yolk paste into the remaining egg white bowl and mix evenly, do not stir in circles

    Cream cake roll step 9

  10. Pour the mixed batter into a 28×28 mold, shake it a few times to knock out the air bubbles and put it into the preheated oven. Bake the middle layer at 150 degrees for 17 minutes. Turn the heat up and down and bake at 165 degrees for 8 minutes. No need to turn it upside down when it comes out of the oven. Allow to cool naturally

    Cream cake roll step 10

  11. Add 20 grams of sugar to the light cream and whip it onto the cooled cake. Roll it up with oil paper and refrigerate it for half an hour before eating

    Cream cake roll step 11

  12. Finished product pictures

    Cream cake roll step 12

  13. Breakfast is indispensable!

    Cream cake roll step 13