Christmas stump cake

Overview

The New Year is coming, the New Year is coming, let’s make a cake to make my nephew happy (the following is the amount of one cake, because my family likes to eat it, so I made two 😊)

Tags

• baking
• baking powder
• cake flour
• chocolate
• cocoa powder
• egg
• soft white sugar
• warm water
• whipping cream
• honey beans
• milk
• vegetable oil

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Weigh the above required ingredients and set aside, separate the egg whites and egg yolks (note: the container used must be oil-free and water-free), add sugar to the egg yolks and beat until white, then add milk and vegetable oil and beat evenly.

   

3. 3 Step 2

   

4. 4 Step 2

   

5. 5 Step 2

   

6. 6 Add the sifted low flour and baking powder in advance and mix well, take an appropriate amount of boiling water to dissolve the cocoa powder, scoop a spoonful of batter into the cocoa batter and mix well, then pour them into the original batter and mix well, then sift the cake batter. (Delicate and soft cake rolls are indispensable for this step)

   

7. 7 Step 3

   

8. 8 Step 3

   

9. 9 Step 3

   

10. 10 Step 3

    

11. 11 Add a few drops of white vinegar to the egg whites and beat until thick bubbles form. Add 1/3 of the required sugar and beat until the volume becomes larger and the foam becomes denser. Then add another 1/3 and continue beating. When the foam disappears and the meringue becomes slightly glossy and delicate, add the remaining 1/3 and beat until the texture does not disappear. When you lift the egg beater and there is a curved triangle, it means it is ready.

    

12. 12 Step 4

    

13. 13 Step 4

    

14. 14 Step 4

    

15. 15 Take 3 times of meringue and add it to the cocoa egg yolk batter. Stir evenly each time and then add the meringue. Pour the evenly mixed cake batter into a 28*28 mold from a high position. Use a spatula to smooth the surface and shake it a few times. Then place it in the middle of a preheated oven at 170 degrees for 15 minutes.

    

16. 16 Step 5

    

17. 17 Step 5

    

18. 18 Take out the baked cake and gently knock it off the baking pan. Once it has cooled, you can unmold it when you feel that the surface is no longer hot. Cover it with a new piece of parchment paper. Turn the cake over, tear off the parchment paper at the bottom, and cover it lightly to prevent it from drying out. Then whip the cream. After the cake is cooled, spread it all over the cake. Make it thicker near the roll, sprinkle some honey beans on top, spread the cream, then roll it tightly with a rolling pin and put it in the refrigerator to set for 1 hour. (Note: I used a regular roll. Many people like to turn the cake over and cover it with paper until it cools down, so that it turns over 3 times. I personally don’t like it very much. First, I find it troublesome, and the cake may be ruined if I turn it over. Second, I don’t think it is necessary. If the cake is baked well, the surface layer of the cake will not be stuck. If If you are really worried, you can place your right hand gently on the top side of the parchment paper, hold the bottom side of the parchment paper with your left hand, and gently lift the cake piece to the right. Do the same with the other side. You can't take pictures with both hands at the same time. This method can not only check whether the cake is sticky but also allow it to dissipate heat. I created it myself.

    

19. 19 Step 6

    

20. 20 Step 6

    

21. 21 Step 6

    

22. 22 It’s done