Why does the cake roll crack when it is rolled? Why does the cake roll crack?

Cake roll is a common dessert. It has many ways to make it, rich flavors, and tastes soft and delicious. It is loved by people. Many people make cake rolls at home. When making cake rolls, some people roll the cake rolls and it will crack easily. So why does the cake roll crack easily? Let's take a closer look!

Why does the cake crack when rolled up?

This problem is something that many friends will encounter, and there are many reasons for it. Overbaking and becoming too dry during baking, not baking properly and becoming too tender, over-whipping the meringue and becoming too hard, not paying attention to moisturizing when cooling, and excessive water loss, etc., will cause the cake to crack when rolling. To solve these problems, in addition to following the above steps, you must also practice frequently to increase your experience.

What to do if the cake roll cracks

The egg whites are too hard or the cake is too dry. The egg whites cannot be beaten to hard peaks like chiffon cakes, but only to a neutral wet texture.

The baking time should not be too long, and you should adjust it according to your own oven. If there is no rustling sound when you touch the surface, it is cooked. The most certain way is to insert a bamboo stick into the cake body. If no moist tissue comes out, it is baked.

Cover the surface with a piece of baking paper while it cools.

How to prevent cake rolls from cracking

1. You can add one more egg white than egg yolk to the cake recipe.

2. Replace 1/6 of the low-gluten flour in the cake recipe with corn starch.

3. Don’t bake the cake for too long and use less oil.

4. While hot, turn it upside down, remove the wax paper on the bottom and let it cool. Do not wait until it cools down before removing it from the mold.

5. If you are a beginner, make it thinner, not too thick.

6. Cut off the part with crisp edges first and then roll it.

How to make cake roll

Ingredients: 5 eggs, 75g cake flour, 10g corn starch, 30g corn oil, 30g fine sugar, 100g yogurt, 2g salt, 2 drops of white vinegar, 7 strawberries

1. Take 2 bowls without water or oil, separate the egg yolks and egg whites, put the egg whites in the refrigerator first, and add salt to the egg yolks.

2. Add 1/3 sugar, corn oil and yogurt to the egg yolk in turn and stir until fully mixed.

3. Sift the cake flour. Sift the flour and corn starch into the egg yolk paste, and stir in a Z shape until there are no flour particles.

4. Beat the egg whites. Add white vinegar to the egg whites, add fine sugar three times, and beat until wet and foamy.

5. Mix the cake batter. Mix the meringue and egg yolk batter evenly three times by folding.

6. Cover the silicone mold with a layer of wax paper, especially for beginners, so as not to damage the surface of the cake when demoulding.

7. Pour the cake batter in from a height of 10 cm, level it, and shake it on the table a few times to remove the bubbles.

8. Bake. Preheat the oven to 135 degrees for 25 minutes. Place in the upper middle layer of the oven.

9. De-mould. Take out the baked cake and immediately turn it upside down to remove it from the mould. Gently peel off the wax paper on it while it is still hot, without damaging the surface.

10. Roll. When the cake base is warm, put a row of strawberries. You can also spread a layer of cream first and then put the strawberries, and then roll it up together with the wax paper.

11. After shaping and rolling, put it in the refrigerator to set for 1 hour before cutting. With this step, the cake roll will hardly crack.

12. This delicious and healthy breakfast is ready to be served. Little foodies don’t have to worry about gaining weight even if they eat a few more pieces!