1. The ingredients are gathered together, and the egg whites and egg yolks are separated. The butter melts in water. Line the baking pan with greased paper.
2. Pour all the fine sugar (36 grams) into the egg whites, and then start beating with a whisk until it becomes foamy and the egg whites will not remain.
3. Break up the egg yolks, pour in 12 grams of fine sugar, and beat with a whisk until the color becomes white, the volume becomes larger and thicker
4. Sift the whipped egg yolk paste into instant coffee powder. Then use a silicone spatula to mix up and down evenly.
5. Take 1/3 of the meringue into a bowl of egg yolk paste, and stir slightly with a spatula.
6. Pour it back into the remaining meringue and mix it up and down evenly.
7. Sift the low-gluten flour into the egg batter twice, and use a spatula to stir evenly along the bottom of the bowl.
8. Take a small amount of batter into the melted butter, quickly mix it with a spatula, then pour it back into the remaining batter, and mix evenly.
9. Pour the batter into a baking pan covered with greased paper, put it into the preheated oven, and bake at 175 degrees for about 10 minutes (because there is little batter, you need to constantly observe the baking situation of the cake when baking. The baking time can be adjusted immediately if necessary)
10. Take the baked cake out of the baking tray with the greased paper. Put it on the rack, cover it with a new piece of greased paper, and then turn it over with the upper and lower two pieces of greased paper. Tear off the greased paper and let it cool for later use.
11. Coffee yolk butter cream: Add caster sugar to the yolk, beat and mix well.
12. Pour 25 grams of caster sugar and 12 grams of water into a small pot and simmer on low heat, stirring constantly. So as not to paste the pot, cook until the sugar water starts to bubble, then use chopsticks to dip a drop in the cold water, the syrup does not melt, keep the particle shape, you can
13. Pour the boiled syrup slowly into the egg yolk immediately, and use an electric whisk while pouring. Don’t stop when the syrup is poured. Continue to beat until the egg yolk becomes thick and white in color, and the egg yolk cools down.
14. Add the softened butter and beat with an electric whisk until smooth
15. Add the coffee liquid brewed with 1/2 teaspoon of hot water, add slowly, and continue to beat until even
16. Finally, stir in the chopped walnuts and mix well, and the coffee yolk cream frosting is made.
17. Start the cake roll: Spread whipped cream on the cake slice
18. Coffee yolk cream frosting lightly spread on the whipped cream
19. Place a rolling pin under the greased paper and roll the cake slices.
20. Tighten the two ends, like a candy bag, put it in the refrigerator for 2 hours to set the shape
Tips:1. Need baking pan: a baking pan of about 20*40 cm, other baking pans are also available, but the shape and size of the cake roll will change.
2. Can cut 18 small rolls
3. When it is put in the refrigerator, it will be fine as long as the coffee yolk frost is frozen a little bit. I was eager to take pictures at the time, and it was not frozen, so it was a little bit out of shape. But it doesn't affect it.
