Afternoon tea dessert: Yellow Peach Cream Cake Roll. I used the leftover heavy cream from a birthday cake and canned yellow peaches to make a cake roll. It's also great for breakfast with some fruit and drinks.
Yellow Peach Cream Cake Roll
Yellow Peach Cream Cake Roll
Main ingredients: 4 egg yolks, 40g water, 40g salad oil, 10g fine sugar, 40g cake flour
Other ingredients: 4 egg whites, a few drops of lemon juice, 30g fine sugar, 50g heavy cream, 10g powdered sugar, 2 pieces of canned yellow peaches
How to make Yellow Peach Cream Cake Roll
1. In the main ingredients, beat the egg yolks with water, salad oil, and fine sugar with a hand whisk until the color lightens and the volume increases. Complete emulsification of the fat helps the cake batter rise evenly.
2. Sift in the cake flour and mix until smooth, then set aside.
3. In the other ingredients, add a few drops of lemon juice to the egg whites to neutralize their alkalinity. Use an electric mixer to beat until fish-eye bubbles form, then add half of the fine sugar from the other ingredients and continue beating.
4. Beat until clear streaks form, then add the remaining half of the fine sugar.
5. Beat until it reaches the soft peak stage.
6. Fold the meringue into the yolk mixture in three additions until well combined.
7. Pour the batter into a gold pan lined with parchment paper and smooth the surface.
8. Bake in the preheated oven on the middle rack at 140°C for about 15 minutes, with top and bottom heat. Adjust the time and temperature according to your oven and the shape of your pan.
9. After baking, take it out. The surface should look like in the picture. If the surface is very dark and has a thick cake skin, it means the heat was too high and it has over-browned.
10. Tear off the parchment paper and let it cool on a wire rack.
11. While the cake is cooling, take the chilled heavy cream and add the powdered sugar. Beat it until it reaches a piping consistency with clear streaks.
12. Place the cake on a piece of parchment paper, spread a thin layer of cream on the surface, and place the chopped yellow peaches on one side. Spread a little more cream to the left of the peaches to create a slope, so there will be no gaps when you roll it up.
13. Roll the cake from the end with the peaches to the other end. Place the seam side down and chill in the refrigerator for a moment.
14. Unroll the parchment paper and cut into slices with a sharp knife.
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