Q: What’s the key to a light and airy texture in Xiangfei Cake Roll? A: Ensuring the egg whites are beaten to the right consistency and gently folding them into the batter to retain airiness.
Xiangfei Cake Roll
Notes
Ingredients:
- 4 eggs
- 50g low-gluten flour (cake flour)
- 40g salad oil
- 50g milk
- 40g fine sugar
- 20g mayonnaise
- 5g coconut flakes
- Prepare all ingredients.
- Fully mix salad oil and milk.
- Sift in the low-gluten flour and mix irregularly until even.
- Separate egg whites and yolks; put whites in a clean, oil-free bowl, and yolks into the batter.
- Mix the yolks with the batter irregularly and set aside.
- Whisk the egg whites to form coarse bubbles, add 1/3 of the sugar. Add remaining sugar in stages until soft peaks form. After the last sugar addition, switch to medium speed until the mixture is light and fluffy, forming a large curved angle when lifted.
- Fold 1/3 of the egg whites into the yolk batter gently.
- Mix remaining egg whites with the batter to form a smooth cake batter.
- Line a 28*28cm non-stick baking tray with baking paper. Pour in the batter, even out the surface, and pipe mayonnaise on top in a thin layer. Sprinkle with coconut flakes.
- Bake in a preheated oven at 160°C (320°F) for 28 minutes, adjust time and temperature according to your oven. Then cool on a rack, removing the baking paper around the edges.
- Flip the cake, peel off the bottom paper, cool for 3 minutes, and trim the edges. Spread a thin layer of mayonnaise evenly on top.
- Roll the cake and refrigerate for 30 minutes to set.
- Slice and serve.
- Calories: Moderate
- Sugar: Moderate
- Protein: High (from eggs)
- Carbohydrates: Moderate
- Fat: Moderate (from oil and mayonnaise)
