Ingredients
Egg yolk ( 4 pieces ) | Powdered sugar ( 10g + 40g ) |
Honey ( 20g ) | Low-gluten flour ( 47g span> ) |
Egg white ( 107 grams ) | Unsalted butter ( 10g ) |
Milk ( 24g ) | Whipping cream ( 100g ) |
Powdered sugar ( 30g ) | Yellow peach ( A few ) |
How to make buttery yellow peach cake roll
1.Weigh all ingredients and set aside!
2.Put the egg yolk into a water-free and oil-free basin!
3. Beat it up, add 10 grams of powdered sugar, and beat evenly!
4. Heat honey over water until warm!
5.Pour into the egg yolk liquid!
6. Beat evenly!
7.Pour the egg white into a water-free and oil-free basin!
8. Beat with an electric egg beater and add 40 grams of powdered sugar in three times!
9. Beat the egg whites!
10.Put half of the egg whites into the egg yolk paste and stir evenly with a rubber spatula!
11.Sift in the low-gluten flour!
12.Stir evenly!
13.Add the remaining egg whites!
14. Stir evenly!
15.Pour the milk into the butter!
16. Heat over water until the butter melts, stir evenly, and cool!
17.Pour into the cake batter and mix evenly!
18. Pour the cake batter into a baking pan lined with greaseproof paper, smooth it out, and shake Beat it twice to release the bubbles and put it in the oven!
19. Preheat the oven to 180 degrees, set the upper and lower heat, middle layer, and bake for 13 minutes.!
20.It’s baked! Peel off the oil paper!
21. Add 30 grams of powdered sugar to the light cream and whip!
22. Spread the whipped cream evenly on the cake!
23. Place the yellow peach on one side of the cake!
24. Roll into a cake roll!
25.Cut it into pieces! Creamy yellow peach cake roll is ready!
Tips
Although the cake made with this recipe is a bit complicated, the resulting cake is very soft and can be rolled directly after baking.It won’t crack after being rolled, and it doesn’t need to be refrigerated to set.It can be cut into pieces directly!
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