Easy Afternoon Tea: Blueberry Cream Cake Roll
1.
The egg whites and egg yolks were put into oil- and water-free containers. Add 20g of fine sugar to the egg yolk. If there is lemon flavor, just add a drop to remove the egginess. If not, just leave it alone.
2.
Whisk at a high speed with an electric whisk until the yolk swells to 3 times the original, whitish, very thick, and there will be traces of dripping after lifting. The caster sugar is all whipped and melted.
3.
Beat the egg whites at low speed first.
4.
Add 10g of caster sugar and beat at high speed.
5.
When the egg whites start to turn white, there are still large irregular bubbles on the surface. Pour 10g of fine sugar and continue whipping.
6.
The surface is more delicate, but when the egg whites slip when the container is shaken, add the last 10g of fine sugar.
7.
Finally, the egg whites are beaten into a rigid foam, and the egg whites will not fall out of the inverted container.
8.
Pour 1/3 of the whipped egg whites into the whipped egg yolk, cut and mix evenly. Note, stir up from the bottom instead of drawing circles. The sound of bubbles bursting is hardly heard when cutting and mixing.
9.
Pour the mixture mixed in step 8 back into the egg whites, cut and mix evenly. At this time, the mixture is very delicate, the color is whitish, there is a certain consistency, the traces of dripping are obvious, and it will not disappear quickly.
10.
After sieving the low powder for 2 times, sift it into the mixture of step 9 in 3 times, cut and mix well. Note that it is also not possible to draw a circle, but to pick up from the bottom to the top, and mix well. I can hear the sound of a thin bubble bursting. Normally, there will be a small number of bubbles in this step that "sacrifice themselves to take care of the overall situation." Mix it boldly and carefully. Remember to turn on the oven at this time and preheat it to 170 degrees.
11.
The mixed cake is very delicate and smooth, there are basically no obvious bubbles, the color is whitish, the dripping marks are obvious and it is not easy to disappear.
12.
Pour the cake batter into a baking pan lined with greased paper, and slightly smooth the surface. Unless you are using a completely non-stick bakeware, it is more reliable to cover it with greased paper, otherwise you will be mad at the cake.
13.
Put it into the preheated 170 degree oven, middle layer, about 10 minutes, and see that the surface is colored, not too long, otherwise the cake roll is too dry and cannot be rolled up. If you are not at ease, you can insert the toothpick into the bottom and then pull it out to see if there is any cake on the toothpick. If there is no cake, it means it is cooked.
14.
When baking the cake, prepare the filling. The blueberry cream filling I used. You can prepare any flavor of filling according to your preference.
15.
Peel off the greased paper on the baked cake and let it cool on the baking net. This time I used the side next to the oil paper as the surface of the cake roll, so I spread the cream on the other side.
16.
Take the short side as the axis and roll it up along the long side. Cut the final side neatly according to the shape of your cake roll, wrap it in plastic wrap, and keep it in the refrigerator for several hours. It is recommended to eat it after refrigerating it, which tastes better^_^ Of course, if you can’t wait, eat it directly. No one stipulates that you must not eat it directly.
Tips:
1. The cake roll itself does not add any oil. If you are afraid of high calories, replace the filling with jam. It is also delicious.
2. The lemon flavor is just to remove the egginess, you don't need it. I found out that the bottle I bought before was about to expire, so I used it from time to time ^_^
3. It is best not to reduce the amount of sugar casually. Sugar here not only increases the sweetness, but also plays a supporting role. Without so much sugar, bubbles would not be so rich. This amount is moderately sweet.
4. Don't over-spend the egg whites. If it becomes a cotton-like fluff, it is beaten and cannot be used.
5. Let the cake embryo cool down and then spread the cream, otherwise the cream will melt. The cake embryo will look better if you trim it, but if you don’t want to, it’s okay, eat it yourself, you know O(∩_∩)O
6. The baking pan used for this weight is a baking pan of about 30*20cm. I did not measure the length carefully, but the ratio should be 2/3 of the original baking pan of the 25-liter oven. You need to adjust the raw materials according to the size of your own baking pan. Quantity.
