Makes one 24cm x 34cm sheet cake, roll up into approx. 20cm long roll
4 egg yolks
40g caster sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
50ml canola oil
100g cake flour
3/4 teaspoon baking powder
4 egg whites
1/4 teaspoon cream of tartar
90g caster sugar
115g butter, softened
50g pure icing sugar
1/2 teaspoon vanilla extract
1. Preheat oven to 175°C. Grease and line a 24cm x 34cm baking tray. Sift cake flour and baking powder together three times and set aside.
2. Beat egg yolks with 40g sugar and salt until combined. Add oil and beat in, then add milk and vanilla; beat in to combine.
3. Sift flour mixture in a few batches into the yolk mixture and fold in.
4. Beat egg whites and cream of tartar until bubbly. Gradually add 90g sugar, spoonful by spoonful, and beat until stiff peaks formed.
5. Spoon 1/3 of the egg white mixture into the egg yolk mixture and fold in. Repeat two more times with the remaining egg white mixture.
6. Pour batter into prepared baking tray; smooth the surface. Lightly bang the tray on the bench to get rid of any large bubbles.
7. Bake for about 20 minutes, or until cake feels springy when touched lightly in centre.
8. Remove from oven and loosen the sides of the cake from the tin. Turn out onto a tea towel immediately. Remove lining paper and let cake cool completely this way, about 30 minutes or so until room temperature. Do not let it cool too long or the cake will lose too much moisture and crack when rolling up.
9. Cut away the hard edges from the cake. Spread Butter Cream onto the cake. Roll up from the short side; roll as tightly as possible. A good way to roll up the cake is by placing a rolling pin at the end where you are going to start rolling (with the sheet cake still sitting on the tea towel). Fold the end of the tea towel over the rolling pin to wrap it up. Then start rolling the rolling pin forward (as you roll more of the tea towel will wrap over the pin), at the same time start rolling up the cake in front of the rolling pin. Keep rolling the pin forward until the cake if fully rolled up. Then release the rolling pin from the tea towel and now wrap the tea towel over the cake roll and leave it until the cake roll is stable before cutting and serving.
Cream butter, sugar and vanilla until pale and fluffy.
Taste: Soft, moist and fluffy chiffon roll
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator
Recipe Reference: ‘戚風蛋糕捲’ recipe from 周老師的美食教室