Giraffe cake roll
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80g
- egg yolk of 3
- egg white of 4
- fine sugar 35g
- salad oil 40ml
- water 60ml
- corn starch 1 teaspoon
- cocoa powder 10g
- Lemon juice or white vinegar 2 drops
- hot water 20ml
- coarse sugar 10g
- black rum 1 teaspoon
- animal light cream 180G
- white granulated sugar 20g
- sweetening
- baking
- half an hour
- ordinary
Steps for Giraffe cake roll
1
Prepare the ingredients, separate the egg whites and egg yolks (take 4 egg whites and 3 egg yolks), and add 35g of fine granulated sugar to the egg yolks
2
Beat with an egg beater until frothy
3
Then add water, salad oil, and lemon juice in turn and stir well
4
Sift into the egg yolk paste with low-gluten flour and corn starch
5
Use an egg beater to form a uniform batter
6
Add 30g of fine granulated sugar to the egg white in twice and beat until wet and frothy
7
Lift the eggbeater and show a sharp angle
8
Take one-third of the beaten egg white, put it into the egg yolk paste and stir well
9
Pour the batter back into the remaining two-thirds of the egg white
10
Continue to stir into a delicate paste
11
Take a small amount of original batter and put it into a decoration bag, and cut a small bite at a sharp corner
12
Draw a giraffe stripe pattern on a baking sheet covered with oil paper, place it in a preheated 170-degree oven for 1.5 minutes and remove it
13
Sift in cocoa powder into the remaining batter and stir to form a uniform cocoa batter
14
Pour the cocoa batter into the grilled sheet
15
Smooth the surface of the cake paste with a scraper
16
Pick up the baking sheet and tap the bottom with your other hand to create large bubbles
17
Put it into a preheated 170° oven, heat it up and down, and bake for about 17 minutes
18
The baked cake slices are immediately inverted on the drying rack to prevent retraction
19
Remove the oil paper while it is hot and cover it back on to prevent cracks when rolling
20
Wait until it cools and has no temperature, put a clean oil paper and turn it over
21
Dissolve the coarse sugar with hot water, cool, add 1 spoonful of rum to make rum syrup
22
Peel the edges around the cake and draw shallow knife marks on the cake slices at intervals of 2cm
23
Brush with rum syrup
24
Add animal light cream and fine sugar to form a cream cream, and use a spatula to wipe it on the cake body
25
Slowly roll it up, wrap it in paper, place in the refrigerator for 1 hour to set
26
Beautiful cake rolls are ready!