Often we will find simple recipes like this one. This is the formula we long for.
patterned roll cake And my face is not smooth ^^ When I was little, there was only coffee cake I bought to eat at home. This is what my mother likes the most. And I rarely do, haha.
Whenever I make a roll cake, make a recipe that uses chiffon, which makes the cake softer and fluffier. That is, at home, we like to eat together. But sometimes we want something different, right?
The texture of this cake is sponge cake with the egg whites and yolks separated, the amount of egg yolks is almost the same as the egg whites. The texture of the cake will not come out as light as a sponge in general. It's a sponge with flesh.
This time when I tried the first formula. I used a scalable cake frame, but I had some luck when I went to Taiwan. Find the right size mold. So much more comfortable. But if you don't have a 25×35 cm size like I use, you can use a 30×30 cm cake pan, but the size I use is slightly longer so when you roll the cake you will see the folds. prettier and the amount of texture Cake and buttercream are balanced.
To make the temperature and baking time for roll cakes It is very important. If someone's stove is very powerful, you may have to adjust the time and temperature. Because if it's too dry, the cake will break easily when rolled. However, if you bake too little, the top of the cake (in the patterned part) will fall off and stick to the paper that we usually roll.
the coffee powder I use It is a fine powder that dissolves easily. If anyone is using a large scale Might have to use weighing instead of measuring to get the same amount.
Coffee dough to make patterns
1 1/2 tbsp ………………….. Instant coffee powder (6 g)*
1 1/2 tsp ……………………. water
1 egg ………………………………………. yolk egg
Dough Cake
40 grams ……………………………………….. butter bid
80 grams ……………………………………….. flour cake
1/8 tsp …………………………. salt
110 grams …………………………. egg yolks
40 grams ……………………………… Sugar (A)
1 teaspoon …………………………. Instant coffee powder (1.5 g)*
120 grams ……………………………………….. white egg
40 grams ……………………………………….. Sugar (B)
coffee for buttercream
15 grams ……………………………………….. Syrup gold
1 teaspoon …………………………. water
2 tsp …………………………. Instant coffee powder (3 g)*
Italian Meringue Butter Cream
1 teaspoon ……………………… water
60 grams ……………………………………….. Sugar (A)
50 grams ……………………………. egg whites
12 grams ……………………………………….. Sugar (B)
150 grams …………………………. unsalted butter (soft)
1/8 tsp …………………………. salt
* Ground coffee if used in large flakes Weigh instead of measure to get an even amount.
(embed)https://www.youtube.com/watch?v=1INcLmSHVsc(/embed)
Preheat oven to 180℃.
Place parchment paper on a 25×35 cm tin.
*If I don't have the 25×35 cm size I'm using, you can use a 30×30 cm cake tin.
Put all the pattern ingredients into a bowl and stir until smooth.
Place the dough in a piping bag and set aside.
Melt the butter in the microwave.
Let it cool down, we will use it when the temperature is around 40℃.
Sift flour and salt together, set aside.
Whisk the egg yolks and sugar (B) until light in color.
Add instant coffee powder then beat them together
Set aside while making meringue.
Beat the egg whites until frothy. Add granulated sugar (B) to it.
beat to peaks
Place 1/4 of the meringue in a bowl. then mix well with a whisk
Fold in remaining meringue, in 3 turns.
Fold 1 cup of dough into buttered bowl, set aside.
Stir in the sifted flour in 3 turns.
Pour the butter that has been mixed with the dough.
fold together
Pour into the prepared mold. then apply smooth
Squeeze the coffee mixture to make patterns on the cake.
Use a meatball skewer or the tip of a knife to draw lines to make patterns.
Tip: Drag the stick along the edge of the cake. Help the cake to look beautiful when baked.
light tap Let the big bubbles disappear.
Bake for 12 minutes in preheated oven at 180℃.
Remove the cake from the pan and cover the top with another piece of parchment paper.
Let it cool completely while making the buttercream.
make butter cream
Mix the coffee ingredients together and set aside.
Put sugar (A) and water into a saucepan. Turn on a small fire.
Beat the egg whites until frothy. Add granulated sugar (B) and beat until soft peaks.
Boil until the temperature of the syrup reaches 115℃.
Slowly pour the hot syrup into the bowl. by beating the meringue all the time
beat until cold
Add butter gradually and beat until combined.
Add the coffee mixture along with the salt. then hit them together
Rub back and forth with a rubber spatula to get air out.
Cut the edge of the cake diagonally.
Turn the cake over and also cut the opposite edge of the cake diagonally.
Apply buttercream.
Roll the cake into a stick.
Use a ruler to push up the top of the cake while pulling on the paper underneath to keep the cake tight.
Tips: If you have a half circle mold, put it in a cake mold to make it look prettier.
Cool until firm before slicing.
Classic Coffee Roll Cake