1. Sponge Cake Roll
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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Sponge Cake Roll Serves 4
All-purpose flour 65 gr Cornstarch 15 gr Baking powder 1/3 teaspoon Whipping cream 300 ml Unsweetened milk 35 ml Cream of tartar 1/3 teaspoon Sugar 95 gr Eggs 4 pieces (separate yolks and whites) Cooking oil 35 ml Vanilla 1/2 teaspoon Salt 1/3 teaspoon
What is cream of tartar? Where to buy it?
- Cream of tartar is the name in baking for a type of fine, white powder that is a byproduct in the wine production process when potassium metal compounds combine with tartaric acid.
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It is not difficult to find cream of tartar at stores or supermarkets specializing in baking ingredients across the country, or to purchase it from e-commerce sites or online baking supply stores.
What is all-purpose flour? Where to buy it
- All-purpose flour (English name: All Purpose Flour/Plain Flour), also known as flour type 11, is an ingredient commonly used in baking recipes.
- Currently, all-purpose flour comes in two main types: bleached and unbleached. Bleached flour is flour that has been treated with chemicals or natural methods to remove its natural yellow pigment, suitable for making bread or pastries.
- You can find all-purpose flour at grocery stores, markets, supermarkets, e-commerce sites, or purchase all-purpose flour at bachhoaxanh.com
Tools required
Oven, egg beater, knife, tray, parchment paper,…
How to make Sponge Cake Roll
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Whip the egg whites
Before starting to make the cream roll cake, you need to preheat the oven for 10 minutes, set the temperature to 170 degrees Celsius, and turn on both the top and bottom heat along with the convection fan.
Add 4 egg whites with 1/3 teaspoon of cream of tartar into a bowl, beat until large bubbles form, then add 80g of sugar.
Continue beating until the egg whites are stiff and have slightly curved peaks.
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Mixing the batter
Sift the mixture of flour consisting of 65g all-purpose flour, 15g cornstarch, and 1/3 teaspoon baking powder. Add the sifted flour mixture into a bowl containing 4 egg yolks.
Gradually add 1/3 teaspoon salt, 1/2 teaspoon vanilla, 35ml unsweetened milk, and 35ml cooking oil into the bowl and mix well.
Add 1 ladle of whipped egg whites into the mixed flour bowl. Turn on the mixer and mix the mixture at the lowest speed. Then, gently fold all the egg yolks into the egg whites, being careful to avoid deflating the mixture.
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Baking the cake
Line a baking tray measuring 23cm x 33cm with parchment paper, then pour and spread the batter evenly across the tray.
Gently tap the baking tray to release any air bubbles so that the cake base will be softer and smoother when baked.
Place the tray in the middle rack of the oven and bake for 15 – 20 minutes. To check if the cake is done, lightly press the cake with your finger; if it springs back and does not sink, it is cooked.
To remove the cake, lay down parchment paper, flip the cake upside down onto the cooling rack, and use the baking mold as a lid to let the cake cool completely.
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Whip the cream
Add 300ml of fresh cream and 15g of sugar to a bowl, whip until the cream forms stiff peaks.
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Finish the cake
Lay out parchment paper and place the sponge cake on top, cut the edges around so the cake doesn’t break when rolling, and flip the cake over to expose the inside.
Spread the cream evenly over the cake layer and then roll it up. Use a ruler to pull the excess paper to shape the cake, making it rounder. The cream roll cake is complete, you can cut the cake and enjoy it right away.
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Final Product
The sponge cake roll with a beautiful light yellow cake layer, soft and fluffy texture, sweet taste combined with rich and delicious fresh cream is a wonderful choice for dessert after every meal. Let’s get into the kitchen and try it now!
2. Sponge Cake Roll with Cream (Recipe shared by a user)
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Preparation
45 minutes
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Cooking
1 hour 10 minutes
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Difficulty
Easy
Ingredients for Sponge Cake Roll with Cream (Recipe shared by a user) Serves 3
Flour No. 8 80 gr Chicken eggs 5 eggs Fresh milk 40 ml Lemon 1/2 fruit Vanilla 2 tubes Fresh cream 100 ml Cooking oil 40 ml Sugar 90 gr Salt 1/5 teaspoon
What is type 8 flour? Where to buy?
- Type 8 flour is a type of flour made from soft wheat and hard wheat, containing no leavening agents. It is considered a versatile flour in baking as it can be the main ingredient for producing various types of cakes.
- Some other names for type 8 flour include sponge cake flour, pastry flour…
- You can easily find type 8 flour in stores specializing in baking supplies to obtain quality flour with clear origins and reasonable expiration dates for your preparations.
Required tools
How to make Cream Roll Cake (Recipe shared by users)
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Mixing the cake batter
Separate the egg whites and yolks into 2 different bowls. For the bowl containing the yolks, add 20g of sugar and beat until the sugar is dissolved.
Next, add the vanilla powder from 2 tubes, 40ml of fresh milk, and 40ml of cooking oil into the bowl and stir until the oil is no longer visible, then add the flour and mix until the mixture is even and smooth.
For the bowl containing the egg whites, add 1/5 teaspoon of salt (about 1g of salt) and the juice of 1/2 lemon, then beat until the egg whites are fluffy.
Continue to gradually add 40g of sugar while beating until the egg whites form stiff peaks.
Mix the yolk mixture and the egg white mixture together until well combined. At this step, you can use a hand mixer to gently blend the mixtures together.
Tip: You should not overbeat the mixture. If you do, the air bubbles will break.
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Baking the cake
Preheat the oven to 160 degrees Celsius for 20 minutes. Line the tray with parchment paper.
Pour the cake mixture into the lined tray and spread the batter evenly. Lift the tray and gently drop it on the ground about 2-3 times to let excess air bubbles burst so that the cake does not have holes after baking.
Place the cake tray in the oven and bake until the cake is golden at 160 degrees Celsius for 40 minutes.
Turn off the oven, take the cake out and gently drop it to make it easier to remove from the tray. Place the cake outside and wait for it to cool for 5 – 7 minutes.
Take a piece of parchment paper and place it on top of the cake, then flip the cake over. Gently roll it up and let it sit until the cake is completely cool.
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Making the cake cream
Put 100ml of fresh cream into a bowl, add 30gr of sugar, and whisk until stiff peaks form.
Tip: You should not whisk for too long because if you do, the cream in the cake may separate.
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Rolling the cake
After the cake cools, use a spatula to scoop the cream on top of the cake and gently roll the cake up.
After rolling, put the cake in the refrigerator for about 2 – 3 hours to set, then take it out, slice it into pieces, and enjoy.
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Finished product
The cake is soft and smooth, not too sweet or bland, and when paired with the rich, cold cream, it will be very delicious. The sponge cake roll with cream is sure to become a favorite dessert among both the elderly and children. Let’s get in the kitchen and try it now!
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The delicious cream sponge cake roll is ready, what are you waiting for? Try it out today. Wishing you success in making it!
