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How many cake rolls have you made without cracking? How many are successful? How many others do you feel satisfied with?

People who are new to baking have to go through all kinds of heartbreaking failures before they can make baked goods that they are satisfied with. Have you ever loved cake rolls as much as I do? Have you ever personally experienced making them yourself? The final cake fell apart and you really wanted to throw it into the trash can.

Today, we invite our expert Xiao C to share with you how to make a cake roll that does not crack and looks beautiful.

Little C

KaoKer Baking Expert

How to roll cake rolls without cracking

1. How well the egg whites are whipped.

Cause of failure: The egg whites were over-whipped to the point of dry foaming.

Solution: Beat until the wet foam is just a little bit thicker. Lift the egg beater until it forms a curved sharp corner.

2. Oven temperature.

Cause of failure: The oven temperature is too high or the baking time is too long, which will cause the surface of the cake roll to become hard.

Solution: When baking, generally choose 170℃-175℃, use upper and lower heat, and bake the middle layer for about 20 minutes. The time required varies according to the firepower of different ovens.

3. The rolling technique is incorrect.

Cause of failure: The bending angle was too large when rolling, and the technique was not gentle enough.

Solution: Pull the oil paper under the cake sheet to roll it (do not roll it directly by hand), and then press it tightly with a rolling pin.

4. Involved invagination.

Reason for failure: Too little indentation results in too small a rolling arc.

Solution: Add an appropriate amount of filling, the formula of 3 eggs is generally 150ml whipping cream. Recipe for 4 eggs and 200ml whipping cream.

5. Take out the cake and let it rest for a long time.

Cause of failure: After baking, the surface of the cake became dry due to being left in the air for too long.

Solution: Let it cool slightly, with a little bit of warmth, and roll it up while it’s still warm, so it’s easier to shape.

6. Causes cracking when slicing.

Cause of failure: The cake roll is not shaped and sliced.

Solution: Use oil paper to shape the rolled cake roll, then place it in the refrigerator for 30 minutes and take out the slices.

7. The surface of the cake roll peels off.

Cause of failure: Insufficient baking time and wet surface.

Solution: After baking, bake on high heat for 3-4 minutes, so that the skin is strong and not easy to stick off. Use the smooth side of the oil paper to stick to the surface of the cake.

How to make cake rolls more beautiful and delicate

I have summarized the following points:

1. Cutting and knife skills.

The knife should be hot, either in boiling water or over a fire, in order to easily cut the butter in the middle. Do not cut with pressure on the cake, but with a saw. After making one cut, wipe the knife clean before making the second cut.

2. Sieve the cake batter.

After mixing the egg yolk batter, sift the batter. This will make the cake roll have a more delicate texture and ensure that the batter is grain-free.

3. The baking time of the cake roll is sufficient.

If the oven temperature is low or the surface is too wet, the cake roll will peel off. The solution is to wrap the roll in plastic wrap, which is less sticky than oil paper.

4. How to roll cake.

Score 1/3 of the cake body (but do not cut it) to better roll up the cake body.

5. Cake roll processing.

Cut off the edge of the cake diagonally on one side of the body and on the opposite side.

Swiss roll

Swiss roll is a type of sponge cake. After baking, add jam and cream (mixed sugar cream, milk custard cream, etc.) and roll it into a roll. It forms a roll cake with a soft and spongy texture.

The first time I ate Swiss rolls was the Dali Garden Swiss roll I bought in the supermarket. It was very sweet.

Later, after I started baking, I started learning cake rolls. However, I couldn't master whipping egg whites, so they cracked almost every time I rolled them, so I gave up on making cake rolls. Make a Swiss roll, there is a lot of cream in it and you can eat it with fruit and it will be very satisfying. It was the first time I made Swiss rolls and it was a success, with a delicate texture.

Prepare ingredients:

4 eggs, 55g low-gluten flour, 40g corn oil, 55g milk, 30g fine sugar, a few drops of lemon juice, 300g light cream, appropriate amount of strawberries, 30g fine sugar (for whipping the light cream)

Preparation steps:

1. Separate egg whites and egg whites into oil-free and water-free containers. Add the milk and corn oil to the egg yolk, and mix gently to coat the surface of the egg yolk with a layer of liquid.

2. Add a few drops of lemon juice to the egg whites. Beat the egg whites at high speed until the fish is foamy, then add the fine sugar while beating at low speed. Beat until you can lift the large curved hook.

3. Then use a manual egg beater to beat the egg yolk, corn oil, and milk until evenly mixed.

4. Sift the low-gluten flour into the egg yolk liquid and mix evenly until there are no particles.

5. Use a suitable sieve to sift the egg yolk paste.

6. Add one-third of the beaten egg whites to the egg yolk batter, and mix evenly. Pour the egg yolk paste into the remaining egg whites and continue to mix evenly.

7. Preheat the oven to 150 degrees. Pour the cake batter into a baking pan lined with greaseproof paper and shake gently to remove any large air bubbles. (Or tap the baking pan a few times to remove large bubbles). Bake in the oven at 150 degrees for 30 minutes.

8. Whip the whipped cream and spread it evenly on the cake slices.

9. Use oil paper to roll up the cake roll, wrap it and place it in the refrigerator for 30 minutes to set before cutting. Choose your favorite piping tip, put the whipped cream into a piping bag, and decorate the cake roll as you like. Wash the strawberries and cut them in half to decorate the cake roll.

Warm Tips:

1. After separating the egg whites and egg yolks, mix corn oil, milk and eggs, and shake gently to coat the eggs with corn oil so that the surface of the egg yolks will not crust. .

2. Be sure not to over-beat the egg whites. Before adding the egg yolk paste, you can beat the beaten egg whites a few times with a manual egg beater to keep the egg whites stable.

3. Fruits can be matched according to your preference. When cutting the cake roll, you can scald the bread knife with boiling water and wipe it clean before cutting.

Making a perfect cake roll does not always succeed the first time. It is always necessary to constantly sum up experience. , the more times you do it, the closer you will be to success.

There is a story behind every perfect cake roll. Pay more attention to the details and make it a few more times. Summarize the reasons for the last failure every time you make it. The cake rolls produced in this way will become better and better. Perfect!