sponge cake roll

2024-11-11 09:41:49 Cake

Eggs 6	Corn oil 75 grams
Milk 80g	Low gluten flour 75 grams
White sugar 60 grams	Lemon juice 7, 8 drops
Stuffing:	Whipping cream: 180g
White sugar: 25g	Note: Baking pan size 44×30

How to make sponge cake rolls Illustration of how to make original sponge cake roll 1

Step 1

Separate the egg whites from the yolks.

Illustration of how to make original sponge cake roll 2

Step 2

Add 75g of corn oil to the egg yolk basin"br8" src="https://cp1.douguo.com/upload/caiku/9/0/f/200_9087bc01bc8b9bcb95a036a730bce91f.jpeg" alt="Illustration of how to make original sponge cake roll 3" />

Step 3

Add the corn oil and milk and beat with a manual egg mixer.

Illustration of how to make original sponge cake roll 4

Step 4

Add 75g of flour"br8" src="https://cp1.douguo.com/upload/caiku/8/d/c/200_8d14d9e4be89238351698cb1950ad55c.jpeg" alt="Illustration of how to make original sponge cake roll 5" />

Step 5

Prepare white sugar and lemon juice and set aside. Illustration of how to make original sponge cake roll 6

Step 6

Add 7 or 8 drops of lemon juice to the separated egg whites and beat at medium speed until fish-eye foamy. Add one-third of the sugar and beat at high speed. Illustration of how to make original sponge cake roll 7

Illustration of how to make original sponge cake roll 7

Step 7

When the mixture forms fine foam, add one-third of the sugar and continue to beat at high speed. Illustration of how to make original sponge cake roll 8

Illustration of how to make original sponge cake roll 8

Step 8

When the texture is clear and does not disappear, add the remaining one-third of the sugar and continue beating. Illustration of how to make original sponge cake roll 9

Illustration of how to make original sponge cake roll 9

Step 9

When whipping is close to dry foam, turn to medium-low speed until it reaches the dry foaming stage. Illustration of how to make original sponge cake roll 10

Illustration of how to make original sponge cake roll 10

Step 10

Use a spatula to scrape out one-third of the meringue, add it to the batter you just mixed, and mix evenly. Please use a turning or cutting method, and do not make circles. Illustration of how to make original sponge cake roll 11

Illustration of how to make original sponge cake roll 11

Step 11

Continue to mix the remaining two-thirds of the meringue in the same manner in two batches. Illustration of how to make original sponge cake roll 12

Illustration of how to make original sponge cake roll 12

Step 12

Pour the mixed batter into the baking pan and shake out the air bubbles. Illustration of how to make original sponge cake roll 13

Step 13

Preheat the oven to 170° and bake for 20 minutes. Illustration of how to make original sponge cake roll 14

Step 14

Unmold as soon as possible after taking it out of the oven to avoid the heat of the baking pan from drying out the cake slices. If it is a non-stick baking pan, you can only place the baking pan upside down on the drying net and wait until the cake slices cool down and they will fall off automatically. Illustration of how to make original sponge cake roll 15

Illustration of how to make original sponge cake roll 15

Step 15

Beat 180g whipping cream➕25g sugar for about five minutes until it reaches the state shown in the picture above. When scooping up the cream with a spatula, the cream will stick to the spatula and will not fall off. Illustration of how to make original sponge cake roll 16

Illustration of how to make original sponge cake roll 16

Step 16

After the cake slices have cooled, place the cake slices on the silicone paper with the baking side facing up. Use a knife to cut 3 or 4 lines that do not reach the bottom of the cake at the beginning of rolling. This operation will prevent the center from cracking when rolling. Cut the end of the cake roll at a 45° angle to make the finish more fitting and beautiful. Illustration of how to make original sponge cake roll 17