How to Make Cake Roll
Egg Cake Roll How to Make It Tastier? Learn to Cook at Home Sponge Roll What Ingredients Are Needed Materials？Cooking Network The editor provides a simple sponge roll recipe with illustrations for home cooks, making it easy for beginners to make delicious sponge rolls.
Introduction to Sponge Roll Ingredients
Main Ingredients:
Eggs (5) Flour (72g) Sugar (65g) Cocoa Powder (10g)Corn Oil (38g) Vanilla Essence (A little) Water (60g) Corn Starch Butter (200g) Sugar (20g) Auxiliary Materials:Baking Tray() Spatula()(5g) Baking Paper() Brush() Piping Bag() Handheld Whisk() Scraper() Two Mixing Bowls() Sifter() Electric Hand Mixer() Rolling Pin() Chef's Knife() Offset Spatula() Steps to Make Sponge Roll:
1. Mixture Preparation Phase: First, separate the eggs by pouring between two halves of an eggshell. We only need four egg yolks for making a sponge roll; discard the fifth yolk.
2. Beat the Egg Yolks, add half the sugar to the egg yolks and beat at medium speed until the color is paler and the volume slightly increases. Do not overbeat.3. Add water and continue beating at a medium-low speed until many coarse bubbles appear. Then add oil and continue beating at a medium-low speed until fine foam forms.
4. Sift the flour and starch into the mixing bowl, then mix using folding techniques to ensure no lumps remain.
Preheat the oven at 175°C.5. Beat the Egg Whites: Add the remaining sugar to the egg whites; this increases the stability of the meringue. Beat on high speed until it starts forming lines. 6. Apply oil to a baking tray and lay parchment paper, then apply more oil and spread evenly with a brush.7. Prepare the patterned batter: Place some yolk batter in a bowl and add three times that amount of egg white batter. Mix using folding techniques without overmixing. Transfer this mixture into a piping bag. 8. Draw patterns, start drawing lines on the parchment paper with the prepared batter.
After about one or two minutes when it no longer sticks to your hand, remove from the oven and set aside.
9. Take the mixing bowl of egg yolk batter, sift in the cocoa powder, add vanilla essence, and mix well. Mix half of the meringue into this mixture, being careful not to overmix, then pour in the remaining meringue and mix thoroughly.
10. Pour the mixed batter into a baking tray and spread evenly. Tap lightly to remove large bubbles.
5.Bake at 170°C for about 20 minutes. 11. Once done, gently shake the cake to release it, then flip onto a wire rack to cool.
12. While cooling, prepare the cream: Soften the sugar in the whipped cream by beating on low speed; once slightly thickened, beat on medium speed until visible lines form and do not easily disappear.
13. Trim the edges of the cooled cake, then spread the cream evenly over it. Now start rolling up the cake. Place a rolling pin under the parchment paper to roll the cake tightly, using the rolling pin to gather and press down, trim any unsightly edges.
14. Download the app for more recipe videos!Enjoy more video recipes! Stir the batter, still using folding techniques, trying not to stir too much to avoid deflating. Mix evenly and pour the batter into a piping bag.
9. Cut a small hole in the end of the piping bag, then start drawing patterns.
10. Baking stage: Place the decorated piece in the oven for baking. After one or two minutes, it's ready when the surface is no longer sticky to touch. Remove and set aside.
11. Take the egg yolk batter bowl, sift the cocoa powder into it, then add vanilla extract and mix evenly. Fold in half of the meringue, avoiding deflation, then fold in the remaining meringue, mixing well.
12. Pour the mixed batter onto a baking tray and spread evenly. Tap lightly to remove large air bubbles. Then bake at 170 degrees for about 20 minutes.
13. After baking, tap the cake, then invert it on a cooling rack to cool down.
14. While the cake is cooling, prepare the cream. Add sugar to the cream and use low speed to soften the sugar, then switch to medium speed when the cream starts to thicken significantly, whipping until clear patterns appear and they don't easily disappear.
15. Once cooled, trim the edges of the cake, pour in the whipped cream and smooth out. Now start rolling the cake, use a rolling pin under baking parchment if available or substitute with a cling film tube, using the rolling pin to roll up the cake tightly, hand pressing it firmly before trimming unsightly edges.
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