Cream cake roll
Overview
How to cook Cream cake roll at home
Tags
Ingredients
Steps
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Take the eggs out of the refrigerator in advance and let them warm to room temperature.
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Separate the egg white and egg yolk, and put the egg white into a clean container without water and oil. Add 20 grams of sugar to the egg yolks and mix well.
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Add the corn oil and stir to distribute the oil evenly.
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Sift in the flour in batches and mix.
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Mix the egg yolk paste and set aside.
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Use a whisk to make fish-eye bubbles out of the egg whites, then add 20 grams of white sugar and continue whipping. After the foam becomes fine, add the remaining 20 grams of white sugar in two batches until the egg whites are stiff and foamy. Lift the whisk and the egg white triangle at the top will not collapse.
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Add the egg yolk paste to the egg white paste in portions.
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Stir evenly and shake the mixed cake batter a few times until the big bubbles disappear. The oven can be preheated at this point.
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Line a baking sheet with greaseproof paper, pour the cake batter into it and smooth the surface as much as possible.
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Bake at 150 degrees for about 20 minutes.
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The surface of the cake turns golden brown. When a toothpick is inserted and there are no impurities, turn it upside down immediately. Remove the bottom layer of oil paper while it is hot, place it on the oil paper and let it cool.
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Add 10 grams of sugar to the light cream, beat with a whisk until it is eighty-fold. Lift the whisk, the triangle at the top will bend slightly after a few seconds. Place the whipped cream in the refrigerator for later use.
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Let the cake cool to a temperature that is not hot and spread a layer of buttercream on it.
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Roll the cake slices into rolls.
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Slice and serve.
