Youtor
How to make Roll Cake
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=LD90zK1H1L4
Instagram: @trigavin • I show you how to make Roll Cake, the simple way. • Susbcribe for more sweet, simple recipes plus a taste of european life. • CHANTILLY CREAM VIDEO: • How to make Chantilly Cream • Baking Tin 30 x 22cm • 3 room temperature Egg Whites • pinch of salt • 1/4 tsp cream of tartar (or lemon juice) • 45g Sugar (superfine (caster)) (1/4 cup) • 3 Egg Yolks • 15g Sugar (superfine (caster)) (1tbsp) • 30g whole Milk, room temperature (1 fl oz / 2tbsp) • 30g Vegetable Oil (1 fl oz / 2tbsp) • 1/2 tsp Vanilla Extract • 22g Plain Flour, sifted (just over 2 tbsp) • 22g Cornstarch, sifted (2.5 tbsp) • Chantilly Cream: • 140g whipping (pouring) cream (min 35% fat) (just under 5 fl oz) • 20-25g powdered (confectioners') sugar (just over 2 tbsp) • 1/2 tsp vanilla extract (or vanilla bean paste) • 1. Whisk egg whites, pinch salt lemon juice on low speed until thick and foamy. Then add in (the 45g) sugar, 1/3 at a time, whisking well for a minute or so between each addition. • 2. Increase whisk speed to high and continue whisking to firm peaks. • 3. Whisk to combine yolks sugar. Add milk, then oil, then extract, and finally the sifted flour cornflour. Continue whisking until smooth. • 4. Fold meringue into yolk mixture, 1/3 at a time. • 5. Pour mixture into lined tin, level gently and bake in pre-heated oven at 160 degrees Celsius fan (320 F) (or 170 degrees C without fan) about 19-20 mins or until just springy when pressed lightly in centre. • 6. Cover with heat-proof cling film straight away then invert onto wire cooling rack. Carefully remove baking paper then put straight back on, tuck underneath so no sponge exposed and leave to cool. • 7. Once completely cool, make Chantilly cream: Whisk cream on low speed. Once trails form, add sifted powdered sugar continue whisking on medium/high until firm. Add extract or paste and whisk just until incorporated. • 8. Optional carefully peel off 'skin' layer from surface of sponge. • 9. Trim about 1cm or so from each of the 2 longest edges using large serrated knife. • 10. Spoon chantilly onto sponge in a line running across middle. • 11. Wrap. • 12. Wrap tightly in cling film and twist ends. • 13. Leave to set in fridge at least 4-6 hours, ensuring seam is sitting on the bottom. • 14. Slice off each end and enjoy! • Variations: • Rose Raspberry: • Add couple drops red gel food colouring to meringue. • Add 1/4 tsp rose water to egg yolk mixture (i.e. 1/4tsp rose + 1/4tsp vanilla extract instead of 1/2 tsp vanilla). • 120g whipping (pouring) cream (min 35% fat) (4 fl oz / 1/2 cup) • 70-80g fresh raspberries. • Peach or Mango Passionfruit: • Add couple drops yellow gel food colouring to meringue. • 100g whipping (pouring) cream (just under 1/2 cup / 3.5 fl oz) • 50 - 80g fresh peach or mango • 1-2 passionfruits • Cardamom: • Add a couple drops green gel food colouring to meringue. • 1/4 - 1/2 tsp ground cardamom folded into chantilly cream • Chocolate: • 20g sugar added to egg yolks (instead of usual 15g) • 35g milk (instead of 30g) • 20 g corn starch (instead of 22g) • 20g plain flour (instead of 22g) • 15g cocoa powder, sifted - add to flour and cornstarch • I would LOVE to see if you make these - please post a picture to my Facebook page : / tri-1772076983008397
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