Blue Sky White Cloud Cake Roll

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Blue Sky White Cloud Cake Roll Cooking Steps

Separate egg whites and yolks, place egg whites in a clean, oil-free container and set aside

Place four egg yolks in a clean container

Add 60g of milk to the egg yolks and mix well, then add 20g of sugar and mix well, add 60g of corn oil and mix well, finally sift in 70g of cake flour

Mix the batter using a vertical line or Z-shaped method, be sure not to stir in circles to avoid gluten formation

Take two spoonfuls of egg yolk batter and set aside in a clean container

Add 3-4 drops of sky blue food coloring to the remaining egg yolk batter

Add color gradually while stirring, continue until satisfied and set aside

Add a few drops of lemon juice or white vinegar to the egg whites, beat with an electric mixer until foamy, add 25g of sugar and continue beating until thick (about 2 minutes), then add the remaining sugar

After about 4-5 minutes, lift the mixer, the egg whites should form stiff peaks

Take two spoonfuls of egg whites and fold into the egg yolk batter until well combined

Fold until a smooth cake batter is formed

Prepare a baking pan with parchment paper, fill a piping bag with the cake batter

Preheat the oven to 170 degrees Celsius, pipe irregular cloud shapes on the baking pan, bake for 2 minutes to set, then remove

Mix the remaining egg white batter and egg yolk batter together, pour into the baking pan, remove air bubbles, smooth the surface with a spatula

Bake in the preheated oven at 160 degrees Celsius for about 20 minutes, tap the surface with your hand – if it doesn’t make a sandy sound, it’s done. Invert onto a cooling rack lined with parchment paper

While still warm, remove the parchment paper and let cool to room temperature

Whip heavy cream at this time, for this roll cake, more cream is needed for a beautiful roll, so whip the cream until stiff

For a roll cake, trim 1/4 of the cake widthwise, spread a generous amount of cream on the cake surface, then use parchment paper to tightly roll one end of the cake and connect it to the other end, refrigerate for an hour

When slicing the set cake roll, be careful to avoid smudging the cream on the cut surface

Finished Product

Finished Product