Christmas stump cake

Overview

Three years ago I planned to make a gingerbread house for Christmas, but I never implemented it. It became more and more troublesome as time went by, so I gave up on it for Christmas this year. I looked around and found that tree stump cake is the best. I have become very good at baking recently. I make cakes often anyway, and the whole process is simple. The first time I made it, I felt uneasy before it took shape. I was not sure that I had succeeded until I drew a clear tree pattern with a fork. This time the cake roll is filled with bean paste filling, which is easier to make than cream filling and has a better texture. You don’t have to worry about the heat of the cake heating up the cream, and it won’t be easy to roll it when the cake is cold.

Tags

• baking
• children
• cake
• festival customs
• christmas
• bean paste filling
• cake flour
• corn oil
• dark chocolate chunks
• egg
• fresh milk
• milk powder
• red grape
• soft white sugar
• strawberry
• white vinegar
• powdered sugar

Ingredients

Steps

1. 1 Take the eggs out of the refrigerator in advance, let them warm to room temperature, then carefully separate the egg whites and egg yolks, and put the egg whites into a clean container without water or oil. Add 20 grams of sugar to the egg yolks and mix well.

   

2. 2 Add fresh milk and stir evenly, then add corn oil and stir to make the oil evenly distributed.

   

3. 3 Sift in the flour in batches and mix.

   

4. 4 Mix the egg yolk paste and set aside.

   

5. 5 Beat the egg whites into fish-eye foam with a whisk at low speed, then add 20 grams of white sugar and continue to beat at a gradually faster speed. After the foam becomes fine, add the remaining 20 grams of white sugar in two batches until the egg whites reach hard peaks.

   

6. 6 Add the egg yolk paste to the egg white paste in portions.

   

7. 7 Stir evenly and shake the mixed cake batter a few times until the big bubbles disappear. The oven can be preheated at this point.

   

8. 8 Line a baking sheet with greaseproof paper, pour the cake batter into it and smooth the surface as much as possible.

   

9. 9 Bake at 150 degrees for about 30 minutes (the color is a bit heavy, so it is recommended to reduce the time).

   

10. 10 While it's hot, peel off the bottom layer of oil paper and place it upside down on the oil paper.

    

11. 11 Spread a layer of bean paste filling.

    

12. 12 Roll it up. When rolling, move forward slowly through the oil paper. This roll will not break easily. Wrap in oil paper and refrigerate for more than 4 hours.

    

13. 13 Break the chocolate into pieces and melt in water.

    

14. 14 Let cool until ready to use, do not wait until solid.

    

15. 15 Whip light cream with sugar.

    

16. 16 Add chocolate syrup and beat well.

    

17. 17 Cut off both ends of the cake roll and use it, then cut another piece for later use.

    

18. 18 Place the small pieces upright and spread butter on the surface.

    

19. 19 Use a fork to make random vertical lines.

    

20. 20 Put some strawberry grapes for decoration, and finally sift appropriate amount of powdered sugar.