Original cake roll

Overview

When I was a child, I lived in a rural area and my family was not well off. Being able to eat cake is a particularly luxurious thing. Only during the Chinese New Year every year, when my father goes home for a reunion, will he bring back a few pieces of cake. My sister and I are reluctant to eat it. We break off a small piece every day and can eat a piece of cake for several days. The sweet taste and soft texture were the delicacies of the world to us at that time. I never thought that twenty years later, I would be able to make such a cake. The cake roll is very versatile and can be spread with cream, jam, salad floss, chestnut puree, etc. Of course, it tastes great just eating it. In order to make a perfect cake roll, in addition to a good recipe, the baking temperature and time must also be controlled well.

Tags

• baking
• children
• afternoon tea
• children's day
• cake flour
• corn oil
• corn starch
• egg
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 All materials are ready. Eggs are about 60 grams each.

   

2. 2 The egg white and yolk are separated.

   

3. 3 Add a few drops of lemon juice and a small spoonful of cornstarch to the egg whites. Use an electric whisk to beat until fish-eye bubbles appear, then add 1/3 of the fine sugar.

   

4. 4 Beat until fine foam appears, add 1/3 of the fine sugar.

   

5. 5 Beat until lines appear, then add the remaining 1/3 of the caster sugar.

   

6. 6 Beat until wet foam is reached, and a curved sharp corner can be drawn out by lifting the egg beater.

   

7. 7 Add milk and vegetable oil to egg yolks and mix thoroughly.

   

8. 8 Sift in cake flour.

   

9. 9 Stir into a fine paste, and the resulting egg yolk batter is obtained.

   

10. 10 Add 1/3 of the egg whites to the egg yolk batter and mix evenly with a rubber spatula.

    

11. 11 Pour the mixed batter into the remaining 2/3 of the egg whites, and mix again evenly.

    

12. 12 The mixed batter is smooth and shiny.

    

13. 13 Place oil paper on the baking pan in advance, pour the batter into the baking pan, and use a scraper to smooth the batter.

    

14. 14 In the middle rack of the oven, heat 150 degrees for 30 minutes.

    

15. 15 Take the cake out of the baking pan with the parchment paper, shake it hard to release the heat, then invert it and remove the parchment paper.

    

16. 16 When it is warm, turn the cake over again, right side up, and roll it up with the help of a rolling pin.

    

17. 17 After rolling the cake, let it set for fifteen minutes and cut into pieces with a serrated knife.

    

18. 18 Step by step, you can do it too.