Red Velvet Hurricane Roll Cake with Creamcheese Frosting
30x30 cm
( old oven no fan-forced)
A
50g oil
70g flour
80g cold milk
1 while egg
4 egg yolks
B
4 egg white
50g sugar
Cream of tartar
C
1tbsp maglam red velvet paste
* In a pan, heat oil to almost bubbling, add in flour mix well with hand whisk. Add in cold milk slowly to combined. Add in egg yolks one at a time.
* Beat egg whites to soft to stiff peak.
* Fold in batter 3 seperate time with a spatula.
* In a bowl scoop out 1 1/2 cup of batter mix with C.
* Pour white batter into pan, flatten with a cake scrapper. Pour red velvet batter slowly on top of white batter.
* Gently use a scrapper to spread redvelvet batter until all covered.
* with a tip of the spoon/finger/chopstick draw horizontal line, starting from the top left corner to the right end corner. Then starting from the bottom draw vertical line to the top end.
* when done, gently tap the pan to get rid of air bubbles.
* Old Oven- (no fan mode) Bake 180°c 25 minutes, 160°c last 10 minutes. Center rack.
* New Oven- (fan mode) Bake 180c°c 40 minutes, turn mode to Grill last 5 minutes. with perfect skin on. Without Grill mode bake for 40 minutes skin will peel off.
* Once out from oven, wait for 5 minutes then turn pan removed grease paper. Make sure the motif is facing horizontal before roll. Because that will be the Hurricane motif. Immediately with a new grease paper roll up cake lossly.
* Let it cool and unroll cake.
* Fill up with filling and roll up, chilled immediate.
Creamcheese Frosting
( enough for 1 roll )
42g Creamcheese
20g powder sugar
80g whipped cream
Little lemon juice
Creamcheese Frosting
( enough for 2 rolls )
100g Creamcheese
80g powder sugar
240g whipped cream
Little lemon juice
Creamcheese Frosting
( enough for 5 rolls )
190g Creamcheese
60g powder sugar
260g whipped cream
Little lemon juice
* Beat cream cheese and sugar still well combine.
* In another bowl, beat whipping cream still stiff and add into creamcheese.
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