Cream Cake Roll

Cream Cake Roll

1. Separate the white and egg yolk and put them in water-free and oil-free containers

2. Add sugar, milk, corn oil, and a few drops of vanilla extract to the egg yolk container

3. Stir well

4. Sift in low powder

5. Add a few drops of lemon juice to the egg whites, and the electric whisk until the egg whites are soaked, add the first fine sugar and continue to beat

6. The protein foam becomes rich, when it is fine, add the second sugar to continue whipping

7. Add the third sugar when the egg whites gradually become grainy, until the egg whites become moist and foamy

8. Lift the egg beater, the egg white has a small hook and it is wet foaming

9. Take one-third of the meringue and add it to the egg yolk paste and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the egg whites

10. Pour the egg yolk paste into the remaining meringue and stir evenly (do not stir in a circular motion to avoid defoaming the egg whites)

11. Pour the cake batter evenly into a 28x28 baking pan to smooth the surface and shake out bubbles

12. Put it into the middle layer of the preheated oven, and bake at 180 degrees for 18-20 minutes

13. There is no need to invert it when it is baked. When it is aired to lukewarm temperature, put the cling film on the table top, buckle the cake upside down on the cling film, remove the bottom oil pad, turn it over again, and turn the baking side up (I want to make a roll with towel)

14. Add whipped cream and sugar until it is decorated and spread evenly on the baking surface of the cake

15. Roll up lightly with the help of plastic wrap, freeze and shape in the refrigerator, and cut into pieces after 1 hour

Tips:

How to avoid cracking in the cake roll:
1. Don't over-spend the egg whites. Be sure to beat them until they are wet and foam. If they are dry and foam, the cake will swell greatly and it will be easy to crack when rolled.
2. The baking time of the cake roll should not be too long. If it is too long, the outer layer of the cake will be hard and may crack when it is rolled, so shorten the baking time as much as possible.
3. After rolling the cake, put it in the refrigerator for about 1 hour before slicing. The cake after refrigeration has a better setting effect, and it is not easy to crack when it is cut!