Soft QQ---Lixiang Cake Roll

Overview

Some people say that after having love and bread, you still want to eat cake. Why do you have to say this? Cake and bread are Xiaoxia’s favorites, and neither of them is willing to let go. Xiaoxia’s mood is very beautiful when she makes a cake roll for the first time

Tags

• baking
• cake roll
• corn oil
• egg white
• egg yolk
• low gluten flour
• use white sugar for egg whites
• use white sugar for egg yolks
• whipping cream
• chestnut puree
• lemon juice
• milk

Ingredients

Steps

1. 1 Have all materials ready and weighed for later use

   

2. 2 Add a little lemon juice to the egg white (Xiaoxia added 2.5ml)

   

3. 3 Beat the egg whites with an electric mixer at low speed until they form fish-eye bubbles. Add 1/3 of the sugar

   

4. 4 Turn to medium-high speed and continue beating until creamy, add the remaining 1/2 sugar

   

5. 5 Beat until obvious lines appear and add the final sugar

   

6. 6 Continue beating at medium-high speed until you can see the sharp corners when you lift the whisk

   

7. 7 Add sugar to egg yolks

   

8. 8 Beat the egg yolks by hand until they turn white

   

9. 9 Add 1/3 of the egg whites to the egg yolks and mix well (preheat the oven to 180°)

   

10. 10 Sift the low flour twice into the egg yolk batter and mix evenly

    

11. 11 Add the remaining egg whites to the egg yolk batter in two batches and mix well

    

12. 12 Mix milk and corn oil, add to batter little by little and mix evenly

    

13. 13 Pour the batter into a baking pan lined with greaseproof paper and gently shake out the big bubbles

    

14. 14 Place in the middle rack of the preheated oven at 180° for 15 minutes to 18 minutes

    

15. 15 After baking, take out the cake and lay it flat on a wire rack to cool

    

16. 16 Whip the light cream until straight peaks appear when you lift the whisk

    

17. 17 Add 1/3 of the cream to the chestnut puree and mix well

    

18. 18 Add the remaining cream to the chestnut puree in portions and mix well

    

19. 19 Quickly flip the cake onto a piece of clean oil paper and peel off the surface oil paper

    

20. 20 Spread the chestnut puree evenly on the cake

    

21. 21 Roll up the cake, wrap it in oil paper and refrigerate for more than 1 hour

    

22. 22 The effect is better if it stays overnight. Take out the cake slices

    

23. 23 A hot knife will cut the cake neatly