Hi everyone, this is Lisa
Let’s make a savory pork floss roll cake today
I will focus on how to avoid cracking and peeling of the roll cake
Hope you can make a perfect roll cake after watching this video.
Use 4 large eggs (about 60-65 grams with shell)
Separate egg yolks and egg whites
Stir the egg yolks
Pour milk and vegetable oil
Stir well for 2-3 minutes until fully emulsified
Vegetable oil can also be substituted with corn oil, salad oil, canola oil or bran oil
Sift in cake flour in two batches
Do not stir vigorously, mix on a zig-zag motion until no dry flour can be seen
Preheat the oven to 160C/320F
Drop a few lemon juice in the egg whites
Use cream of tartar and white vinegar instead to make the meringue more stable and not easy to defoam
Mix on medium-high speed to trap a lot of air
until big bubbles appear
Add 1/3 of the caster sugar and a little salt
Continue to mix on medium-high speed
If you intend ot reduce the sugar, it will make the meringue easy to defoam and the cake will not rise too much.
Adding a bit salt is to ensure the balance of sweetness
When the bubbles becomes delicate, add another one third and change to medium speed
The meringue becomes fine and lines appear
Then add the remaining sugar
Mix on low speed until the tip of the peak curls down, also known as soft peak
If the meringue is overbeaten, it will easily cause the cake to crack when rolled.
The meringue looks creamy and shiny
Take 1/3 of the meringue and mix it with the egg yolk mixture
Stir evenly from bottom to top
Then pour it back into the meringue
Stir thoroughly until no white meringue is visible
Pay attention to my gesture of mixing, so that it can be combined well and not easy to defoam
Use a 28cm sqaure baking pan, lined with a reusable baking mat which can also be used as a substitute for baking paper
Tap a few times to remove small bubbles in the cake batter
Sprinkle chopped green onion on the surface and add a little baking soda to keep the green onion green
Spread the ham and pork floss evenly
Put it on the middle or upper rack of the preheated oven, bake at 160C/320F for 16 minutes
Then turn it to 170C/340F and bake for 10 minutes
Another reason that affects the cracking of the roll cake is the baking temperature and time
Be sure to know your own oven well
Too high temperature or too long baking time will cause moisture loss in the cake
If the time is too short and the temperature is too low, the cake will be too moist and easy to crack
Take out of the oven and demould
The key to not peeling off the surface is whether the surface of the cake is dry enough
Except that the surface becomes golden brown, the surface shall be a bit dry
Let it cool on a cooling rack for 4-5 minutes
Take a large piece of baking paper on the surface and turn it over
Remove the reusable baking mat, the cake is very delicate
Cut both sides into beveled edges
Spread a thin layer of Japanese mayonnaise sauce on the surface
Roll the sheet cake when it is still warm
The third way to avoid cracking of the roll cake is not to roll until the sheet cake has completely cooled down
Sprinkle with pork floss
This last point can also prevent the cake roll from cracking
Cut one side of the sheet cake with a knife, don’t cut through
Lift the baking paper so that the sheet cake roll up naturally
After rolling up, use the rolling pin to pull out one side of baking paper, and press the rolling pin towards the cake.
Set at room temperature or put it in the refrigerator for about half an hour
This savory roll cake is extremely easy to make
and it is really tasty
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See you next time