Ingredients:
Cake flour: 80g; Eggs: 4; Salad oil: 50g; Milk: 65g; Granulated sugar: 50g + 10g.
Additional ingredients:
Salt: 1g; Red food coloring: appropriate amount.
Taste: Sweet; Process: Baked; Time: One hour; Difficulty: Moderate.
Steps to Make Heart-shaped Cake Roll
Ingredients.
Separate egg whites and yolks.
Beat egg yolks with 1g salt and 10g sugar until well mixed.
Add 50g salad oil in 3 portions, stirring well after each addition.
Add milk in 2 portions, stirring well after each addition.
Sift in cake flour and stir until no lumps remain.
Take a bowl and put in about 10g egg yolk mixture, then add 4 drops of red food coloring and mix well.
Beat egg whites until foamy, then add 5 drops of lemon juice.
Add 1/3 of the granulated sugar when the egg whites form large bubbles.
Continue to beat until the volume increases by about 1 time and the bubbles become finer, then add the remaining 1/2 of the sugar.
Continue to beat until the surface forms patterns, then add the remaining sugar.
Beat until the egg whites are wet and have long pointed corners, not very straight, and do not fall when inverted.
Add about twice the volume of red egg yolk mixture to the egg whites and stir well.
Prepare a piping bag and put it in a small bottle, then fill it with the red cake batter.
Cut a small hole and tie a knot in the empty space at the top.
Line the baking tray with parchment paper and pipe the heart shape with the piping bag.
When drawing the heart shape, draw from both ends to the middle so that it can be rolled from either end. Bake for 2 minutes and then remove from the oven.
The baked heart shape.
When baking the heart shape, add 1/3 of the egg whites to the egg yolk mixture and mix well. From here on, use a rubber spatula to flip from bottom to top like stir-frying, then cut, and do not draw circles to avoid deflating the batter.
Pour the mixed egg yolk batter into the egg whites and mix well until the egg whites and egg yolks are completely blended.
The mixed batter.
Pour the mixed batter into the baking tray with the baked heart shape, smooth the surface, lift it up and shake it twice to remove the bubbles on the surface, then bake at 170 degrees for 15 minutes.
After baking, immediately invert the cake onto a parchment paper-lined cooling rack and remove the parchment paper on the cake.
Place another piece of parchment paper on top, flip the cake over, and remove the parchment paper.
Spread strawberry jam on top.
Roll it forward with the parchment paper (the photo of the roll is blurry and not clear), shape it and let it set for 10 minutes. Refrigerate it in the refrigerator for better taste.
