Strawberry jam mini cake roll
By OdaBeer
This recipe came from Junzhi's blog. After the first attempt, it was still relatively successful. Perhaps because everyone's oven temperature is different, the color of the cake roll I baked is slightly darker, but it does not affect the delicate and sweet taste. When paired with strawberry jam, it adds a clear and sweet taste of the fruit. You can try it, heh.
Recipe Recommendations
- low-gluten flour 34 grams
- eggs of 2
- salad oil 16 grams
- fresh milk 16 grams
- jam appropriate amount
- fine sugar 36 grams
Steps for Strawberry jam mini cake roll
1
Make cake batter according to the method of making Qifeng cake. It should be noted that the egg white is beaten until it is wet and foamed. Pour the cake paste into an 8-inch baking sheet lined with oil paper.2
Smooth the batter as much as possible.3
Pick up the baking sheet with your hand and shake it twice hard to let the large bubbles inside the cake paste escape.4
Place the baking sheet in the preheated oven, heat to 175 degrees, and bake for about 15 minutes. Bake until the surface is golden brown. Remove the mold after baking, and tear open the cake paper around it while hot.5
After the cake has cooled a little, peel the oilpaper from the entire cake, and then lay the cake on the oilpaper again (Don't wait until the cake has completely cooled before tearing, otherwise the cake may be stained with oilpaper and will not be easy to tear off). Then wait until the cake cools and coat the cooled cake with a layer of jam (my strawberry jam).6
Take a rolling pin and wind the oil paper at one end around the rolling pin. While the oil paper is rolled back on the rolling pin, use your hand to push the cake forward.7
With the help of a rolling pin, the cake can be easily rolled up.8
After rolling, wrap the cake roll in oil paper.Strawberry jam mini cake roll Make Tips
1. When making a cake roll, beating the egg whites to soft peaks results in a moister and softer texture. You can also beat them to stiff peaks, which will make the texture closer to a standard chiffon cake.
2. Do not bake the cake for too long; just bake until it is done. If baked for too long, the cake will be dry and likely to crack when rolled.
3. When rolling the cake, using a rolling pin to assist is the easiest and most beginner-friendly method, and it ensures the roll is tight and even.