The crispy sponge cake recipe for making this cake roll should be familiar to everyone after reading it - it looks and looks like the recipe and method of finger biscuits. In fact, it is not only very similar, they are just one thing. The same batter, the strips are squeezed out to be crispy, that is, biscuits. The big volume is baked out, it is the cake. It is a basic egg sponge cake batter, which has a feature that we often use: the batter is low in ductility and easy to maintain shape when baked. Today, this cake roll uses this feature to create a beautiful ripple on the cake roll. Another place worth mentioning is the black cherry sauce in the filling. Black cherries can be one of the most commonly used materials for making cakes. As usual, we add black cherries to the cake, and we like to add the whole drained black cherries. The remaining canned syrup is often wasted. Cooking black cherry sauce provides a good way to not waste canned sugar. The last thing to say is to prepare the whipped cream with fish gelatin powder (or gelatin tablets). Cream cream with fish gelatin powder has better stability than whipped cream, and will not be removed in a relatively long period of time. However, the fish gelatin powder can not be added more, otherwise the taste is not like cream. The cream in today's cake roll is made with fish gelatin powder. When you make this cake roll at home, you can feel the nature of it. When you make a cake like Black Forest cake, you can also use it. It replaces the light cream that is sent directly. (Reference component: 1) Baking: the middle layer of the oven, fire up and down 185 ° C, 12 minutes
First make black cherry sauce. Put black cherry and sugar water in a small pot
Cook the small pot over high heat until it boils. Turn boil and turn to low heat, crush black cherries with a shovel, crush the whole black cherry
Mix the corn starch and water into the water starch, pour the water starch into the boiling small pot, and stir constantly until the black cherry sauce becomes thick and turn off the heat.
Fine black cherry sauce cooled for later use
Then make a crispy sponge cake. The egg yolk of the egg is separated from the egg white. The pots of egg whites must be clean and free of oil and water. Add the egg whites three times to the fine sugar and use an egg beater to dry the foamed state that can pull out the upright sharp corners.
Immediately after the egg whites are sent, the egg yolks are sent. Add egg yolk to the granulated sugar and beat it with a whisk
Send it to a thick, bulky, and light-colored state as shown.
Put a small half of the egg white into the egg yolk bowl
Mix the egg yolk with the egg white evenly with a squeegee from the bottom up
After mixing, pour all into the egg white bowl.
Continue to mix evenly
Turn over to a completely uniform state. Be careful not to draw a circle of stirring. As long as the operation is correct, the egg will remain thick and delicate in the foam state, and no defoaming will occur.
After sifting the low-gluten flour (please sift the flour before sending the eggs), pour all the eggs into the milk foam of step 12.
Use a squeegee to quickly flip the batter from the bottom up so that the eggs are mixed with the flour as quickly as possible. Please complete this step as soon as possible. Also pay attention, don't circle stirring
The mixed batter is light, fluffy, delicate and thick as shown. Mixing the batter to this level is the key to making a crispy sponge cake. If the mixing time is too long, or the method is not correct, it will cause the eggs to be defoamed. The volume of the batter after mixing is sharply reduced, rough and thin.
Load the batter into the piping bag. Cut a small opening at the tip of the flower bag and squeeze the stripes as shown on the baking sheet covered with tarpaulin or oil paper. (Only if the batter is successful, it has enough consistency to squeeze out the clear stripes, otherwise the batter is easy to spread, resulting in the stripes are not obvious)
The completely squeezed batter is like this. Try to squeeze into a regular rectangle
Sift a layer of powdered sugar on the extruded batter. Allow to stand for 1 minute, wait for the powdered sugar to be absorbed, and then sieve a layer of powdered sugar.
Place the baking tray in the middle layer of the preheated 185 °C oven and bake for about 12 minutes. When the surface turns golden brown, it can be baked. After the cake is baked, cool for a while, warm and heat the surface (corrugated side) down on a new piece of oil paper, tear off the bottom of the oil paper or tarpaulin, and cool
While waiting for the cake to cool, we made rum flavored whipped cream. Fish gelatin powder is soaked in rum to expand, then heated by water and stirred until it melts into liquid
The chilled whipped cream is sugared to the extent that it just appears to be textured (use the eggbeater to draw a circle in the whipped cream, you can see the clear lines. At this time the whipping cream is still relatively thin). Then pour the light cream with an egg beater and pour the fish gelatin powder solution from the previous step into the whipped cream and mix well.
Because the temperature of the whipped cream is relatively low, after the fish gelatin powder solution is added, the light cream will quickly become thick as shown in the picture (if it is not thick enough, it will be placed in the refrigerator for a while until it becomes thick)
Mix 45 grams of canned syrup and 1 tablespoon of rum to make a rum flavored syrup. Brush the syrup on the cooled cake piece (without the corrugated side)
Spread the black cherry sauce evenly on the cake piece
Spread the rum flavored cream on the cake piece (if the cream is not thick enough, be sure to refrigerate until thick enough to smear, don't apply it when it is still very thin)
Roll up the cake. After the roll is finished, wrap it in oil paper so that the cake roll does not spread. Then put it in the refrigerator and chill it for 3 hours.
1, in order to make the cake roll clear and beautiful ripples, we must pay attention to the most crucial step in the production of crisp sponge cake - batter mixing. Whether mixing the egg whites with the egg yolks or mixing the flour with the eggs, you need to quickly mix them to avoid defoaming the eggs. Do not draw a circle of stirring. 2. It takes a long time to completely set the whipped cream with the fish gelatin powder. Therefore, after the cake roll is completed, it can be stored in the refrigerator for 3 hours. Another purpose of refrigerating for such a long time is to make the rum flavored syrup spread more evenly in the cake for optimal taste. 3, fish gelatin powder can be replaced with the same weight of gelatin tablets. The gemidine tablets are chopped, soaked in rum, and then heated to dissolve into a liquid state.