Ingredients details:
Egg yolk paste: 5 egg yolks, 3 tablespoons of sugar, 1/4 cup corn oil, 1/4 cup milk, 3/4 cup low-gluten flour.
Protein paste: 5 egg whites, 1/4 cup sugar, a few drops of vinegar.
Casta filling: 2 egg yolks, 1/4 cup sugar, 1 cup milk (250ml) and 1/4 cup flour.
Chiba pattern: 1/3 cup cake paste, 1 tablespoon sugar-free cocoa powder.
5 strawberries
My friend is preparing to return to China tomorrow. He helped her check some information a few days ago, so he made a cake roll and gave it to her. I saw the twill cake roll on the Internet and thought it looked better than the straight one, so I made the twill one this time.
Casta cake roll
By AlexisHessel
Recipe Recommendations
- egg yolk of 2
- sugar 3 tablespoons
- corn oil 1/4 cup
- low-gluten flour 3/4 cup
- strawberry appropriate amount
- protein of 5
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Casta cake roll
1
Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until stiff and frothy.
2
Except for the low flour, put the egg yolk paste ingredients into a clean container and stir well.
3
Sieve in the low flour and mix until there are no particles.
4
Add 1/3 protein paste and egg yolk paste and mix well.
5
Pour back into the remaining 2/3 of the protein paste and stir well.
6
First take 1/3 cup of cake paste, pour the rest into a baking sheet covered with tinfoil or oil paper, smooth it out, and shake it lightly a few times to create large bubbles.
7
Put 1 tablespoon of cocoa powder into the reserved cake paste, mix well, place it into a decoration bag, and cut a small bite from the decoration bag.
8
Squeeze lines obliquely on the surface of the cake paste in the baking sheet, use thin chopsticks or toothpicks to cross them back and forth at intervals to show chiba patterns.
9
Put it into a preheated oven at 350F/180C and bake for 18 minutes, then heat it for 2-3 minutes, remove it, and let cool slightly. (No need to reverse it.)
10
When baking the cake, you can make casta fillings. Mix egg yolks, sugar and milk well.
11
Sieve in the flour and stir well.
12
Heat slowly over low heat, stir until thick, cover or wrap in plastic wrap, set aside.
13
Wash and dice strawberries.
14
Spread a layer of plastic wrap on tin foil or oil paper, place the cake on the plastic wrap, tear off the oil paper or tin foil paper, spread on the castellas filling, and add the strawberry diced.
15
Roll the cake, wrap it with tin foil, seal both sides, refrigerate in the refrigerator for 15-20 minutes to shape, and then slice it for consumption.
16
The cake is soft and the milk aroma of the casta filling is strong.