Is it better to roll the cake while it is hot or cool? When is the best time to roll the cake?

We all know that there are many ways to make cake rolls, and the flavors are rich. You can add a variety of fillings in the middle, such as cream, dried fruits, etc. It tastes soft and delicious. It is a popular dessert. Many people make cake rolls at home. So is the cake roll a hot roll or a cold roll? Let's take a closer look!

Is the cake roll hot or cold?

The surface of the cake roll is no longer steaming, so roll it up when it is still slightly warm.

The cake should be left to cool after baking for 20 to 30 minutes. If it is left for too long, the surface of the cake will become dry.

The cake roll must be cooled to hand temperature before you can spread the whipped cream on it, otherwise the whipped cream will melt.

Be sure to be gentle when rolling up the cake. Pull the greaseproof paper under the cake and slowly roll it up with the help of a rolling pin or plastic wrap. Press it down lightly after rolling.

As a part of cake, cake roll is loved by many friends, mainly because it can be made into cakes with flavors such as matcha and cocoa according to personal preferences, and cream, mango and other foods can be added to the cake, so this cake is very casual, which is why people like to make and eat it.

How to make cake roll

Make the Cake

Ingredients: 50 grams of low-gluten flour, 50 grams of granulated sugar, 50 grams of fresh milk, 50 grams of corn oil, and 6 eggs (about 300 grams).

practice:

1. Separate the egg white and yolk and place them in two separate bowls.

2. Add corn oil, fresh milk and 25 grams of granulated sugar to the egg yolk and stir well.

3. Use a fine sieve to sift the low-gluten flour into the egg yolk liquid and mix evenly with a whisk.

4. Add a drop of white vinegar and 25 grams of granulated sugar to the egg white. Beat with a whisk in one direction at high speed until it is foamy as shown in the picture.

Take out one third of the foamed meringue and add it to the egg yolk, then mix slowly and gently until evenly combined.

5. Pour the mixed batter into the meringue (pour 5 into 4) and mix well.

6. Place a layer of wax paper on the baking tray, pour the mixed cake batter into the baking tray, shake the baking tray gently, and then use a scraper to smooth the surface.

7. Put the baking tray into the oven, turn on the upper and lower fire, adjust the temperature to 150 degrees, and bake for 30 minutes.

Making the Butter

Ingredients: 100 grams of light cream, 10 grams of granulated sugar.

Method: Mix whipping cream and granulated sugar together. Beat with a whisk at high speed until the cream is thick and hard.

Making the Cake Roll

practice:

1. Take out the baked cake and let it sit for 30 minutes.

2. Place a piece of baking paper on the surface of the cake and turn the cake over.

3. Remove the wax paper and spread the butter evenly.

4. Carefully roll up the cake spread with cream, wrap it with the bottom baking paper and refrigerate for half an hour.

5. After the refrigeration time is up, take out the cake, place it on the chopping board, cut it evenly and serve it on a plate.

Cake roll making skills

1. First of all, the degree of egg white whipping is different from that of ordinary round mold cakes. Generally, ordinary round molds are whipped to 90% (small hook state); while the egg whites for making cake rolls only need to be whipped to 70% (large hook state). Over-whipping of egg whites will cause cracks or breakage when rolling.

2. The baking temperature and time have stricter requirements. The baking time cannot be too long. Long baking time will cause the cake to lose too much moisture, causing it to crack or break when rolled up.

3. You need to master the strength and skills of rolling. You can use wax paper and a rolling pin to help roll the cake.

4. The difference between positive curling and reverse curling: the surface of positive curling should be slightly baked, while the bottom fire of reverse curling should not be too high.

5. Other points to note are the same as those for ordinary chiffon cakes, such as using a mixing bowl without oil or water, fresh eggs, and not opening the door or adjusting the temperature frequently during baking; pay attention to the flipping technique and timely baking, etc.