Yellow Peach Cake Roll

Name: Yellow Peach Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs yolk; 30g milk; 30g Corn oil; 60g Low-gluten flour; 15g Sugar (for egg yolk); 3 pcs protein; 45g Sugar (for egg whites); 150g fresh cream; 15g granulated sugar; About 100g Canned yellow peaches (two slices)

by Swallow Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It's cake rolls again. Recently, I have become addicted to making cake rolls.

I prefer to use a baking tray to make cake rolls rather than using a model to make cakes. From the beginning of the preparation work, to the cake being baked, rolled up and put in the refrigerator, the whole process can be done in about an hour. Moreover, it is more flexible to decorate and more convenient to eat. Before the holiday, I made four sweet potato mashed cake rolls in a row. I ate two of them at home and sent two out. Although my son said that he hasn't gotten tired of it, but I am a little lost in doing the same stuff. Let’s change to a different trick.

The canned yellow peach I bought was originally intended to make yellow peach pie, but I was too lazy to do it, so I simply used it to make the filling for the cake. The soft and tender chiffon cake, with some Q yellow peaches, and sweet whipped cream, tastes great. If you don’t like to use canned food, you can also match it with fresh fruits, such as kiwi, crushed pineapple, and strawberries. "

Yellow Peach Cake Roll

1. Add 15 grams of sugar to the egg yolk and mix well with a straight whisk until the sugar melts

2. Mix corn oil and milk evenly, add it to the egg yolk paste in batches, and stir evenly

3. Sift the low-gluten flour and add it, and mix it with a straight whisk irregularly to form an egg yolk paste (do not over-mix to prevent the batter from becoming gluten)

4. Add 45 grams of sugar to the egg whites three times and beat them until they are almost stiff. Start to preheat the oven while whisking the egg whites

5. Add one-third of the meringue to the egg yolk paste and mix evenly with a spatula or whisk

6. The remaining two-thirds of the meringue is mixed with step 5, and stir evenly with a spatula

7. Pour the egg batter into the baking dish and use a spatula to smooth the surface

8. Put it in the middle and lower part of the oven, heat up to 190 degrees, lower the heat to 170 degrees Celsius, turn on the hot air, bake for 15 minutes, take it out of the baking tray, tear off the greased paper on all sides, and cover it with a clean greased paper after drying for 5 minutes. If it is up and down The tube can not be separated into a temperature-controlled oven, placed in the middle, 180 degrees

9. Grasp the greased paper on the surface and the bottom with both hands, turn the cake over, then tear off the greased paper at the bottom so that the bottom is facing upwards

10. Spread the whipped cream evenly on the cooled cake slices with a spatula, and put yellow peach slices on one side

11. Roll up and refrigerate for 30 minutes until set

12. Remove the greased paper and trim the irregularities on the side. Slice before serving

Tips:
1 After whipping the whipped cream, it will melt when heated, so there is no need to whipped the whipped cream in advance. The process of making the filling is very simple and the time is very short. It is not too late to make the filling after the cake slices are out of the oven and cool down.

2 Nestlé whipped cream has poor stability after whipping, so it is not suitable for piping flowers. But it's okay to use it as a filling or mousse for cake rolls. However, the action was a bit slow when slicing and taking pictures, and some parts were still a little embarrassed. It doesn’t matter if you eat it at home, but if it is used as a gift or as a snack for outing, it is recommended to use a more stable whipped cream such as Anjia to decorate the cake.