Mascapone cake roll

Recipe Recommendations

• egg yolk of 4
• sugar 60 grams
• protein of 4
• low-gluten flour 80 grams
• corn oil 40 grams
• milk 40 grams
• light cream 100 grams

• sweetening
• baking
• an hour
• simple

Steps for Mascapone cake roll

1

Add 20 grams of sugar to the egg yolks and mix well with a straight egg beater until the sugar melts

2

Mix salad oil and milk and stir well, add into egg yolk paste in portions, and stir well

3

Sift the low-gluten flour and add it, and use a straight egg beater to mix irregularly to form a yolk paste (do not over-stir to avoid the batter becoming gluten).

4

Add 60 grams of sugar to the egg white in three times and beat until it is close to hard foaming. Whisk away the egg whites and start preheating the oven

5

Add one-third of the meringue to the egg yolk paste and stir well with a spatula

6

Mix the remaining two-thirds of the meringue with step 5

7

Use a spatula to stir evenly

8

Pour the egg batter into a baking sheet and smooth the surface with a spatula

9

Put it into the middle layer of the oven at 180℃, bake for 20 minutes, take it out, tear the oil paper on the four sides, and let cool (you can also not turn it upside down).

10

Combine Mascapone cheese and sugar, stirring until smooth

11

Beat with dynamic whipped cream and sugar

12

Mix and stir well in steps 10 and 12 to form the Mascarbon cream filling

13

Cut one side of the cake obliquely, and apply Mascapone cream evenly on the cooled cake slices with a spatula (no cream is needed on the chamfered part)

14

Roll up and refrigerate for 30 minutes until set

15

Remove the oil paper and slice it into slices

Mascapone cake roll Make Tips

Recipe Categories

• baking Recipes
• snack recipes
• breakfast recipes
• afternoon tea recipes
• Hurricane cake recipes
• cake roll