Christmas tree stump cake roll

Overview

For a Christmas party and a Christmas dinner with friends, the pre-dinner desserts and pastries should also bring Christmas elements to create a good atmosphere. Do you agree? ! Strawberries are ripe in December, just in time for the Christmas excitement. The bright red color is the main color of Christmas. We all love dressing up as a chubby Santa Claus. Then I used chocolate batter to draw lines, baked a cake roll, sliced them and put them together to form small tree stumps, with Santa Claus sitting on the tree stumps. Finally, sprinkle some moisture-proof powdered sugar, and the snowy scene will be there in no time. Such a cute and delicious pre-dinner cake dessert will definitely be loved by everyone~ Baking: Bai Cui PE5359WT middle layer, upper and lower heat 160 degrees for 25 minutes, upper heat 190 degrees and lower heat 160 degrees for 5 minutes Mold: a three-function square baking pan 28*28cm Pattern: 28 grams of butter, 28 grams of egg white (about 1), 25 grams of powdered sugar, 20 grams of cake flour, 5 grams of cocoa powder Cake body: 4 eggs, 80 grams of low-gluten flour, 40 grams of corn oil, 50 grams of warm milk, 65 grams of fine sugar, a little salt, a little lemon juice Decoration: 250 grams of whipping cream, 25 grams of fine sugar, 6 strawberries

Tags

• baking
• cake flour
• corn oil
• egg
• warm milk
• fine sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Prepare the ingredients for the tree pattern: 28 grams of butter, 28 grams of egg white (about 1), 25 grams of powdered sugar, 20 grams of cake flour, and 5 grams of cocoa powder.

   

2. 2 Heat the butter in the microwave for 20 seconds. Once softened, add the powdered sugar and mix well.

   

3. 3 Add the egg whites in two batches and beat to combine.

   

4. 4 Sift in low-gluten flour and cocoa powder and mix into a smooth batter without dry flour.

   

5. 5 Brush a little oil on the baking sheet, then place a piece of oil paper of equal size, and apply a thin layer of cooking oil on the surface of the oil paper (don't apply too much, wipe off the excess with a paper towel).

   

6. 6 Smooth the cocoa cake batter onto the parchment paper with the help of a spatula. Then use a serrated spatula to score lines on the batter and refrigerate until ready.

   

7. 7 Then make the batter for the cake body. Ingredients: 4 eggs, 80 grams of low-gluten flour, 40 grams of corn oil, 50 grams of warm milk, 65 grams of fine sugar, a little salt, and a little lemon juice. At the same time, start the oven at 160 degrees with upper and lower heat to preheat.

   

8. 8 Add caster sugar to 4 egg whites in 3 batches and beat until smooth.

   

9. 9 Mix corn oil and warm milk to emulsify.

   

10. 10 Sift in the low-gluten flour and mix evenly (it will be dry at the moment, but don’t be afraid).

    

11. 11 Add egg yolks in two batches and mix until smooth.

    

12. 12 Mix egg yolk paste and egg white paste into cake batter.

    

13. 13 Pour the batter into the baking pan and shake to create large bubbles.

    

14. 14 Place in the middle layer and bake at 160 degrees for 25 minutes.

    

15. 15 Then turn the heat to 190 degrees, keep the heat unchanged, and continue to bake for 5 minutes to let the skin color.

    

16. 16 After taking it out of the oven, invert it onto a wire rack, peel off the bottom parchment paper and cover with new parchment paper, and cool until it is warm.

    

17. 17 Add 25g of light cream to 25g of caster sugar and beat until hard, then put about 80g into it and set aside, and roll the rest into the cake.

    

18. 18 After the cake is rolled, place it in the refrigerator to set for 2 hours before cutting into pieces for decoration.

    

19. 19 Wash the strawberries, remove the stems, and cut them in half diagonally from the top.

    

20. 20 Slice the cake roll and place it on a plate. Top the strawberries with cream and dress them up as Santa Claus. Finally, sprinkle with a little moisture-proof powdered sugar to complete.