Wednesday, May 22, 2013

Chestnut Cake Roll 栗子蛋糕卷

It's been a while since my last post on making cakes. I couldn't believe it's been that long--on July 16, 2012, the post on Match Mousse Cake was my last cake recipe. Almost a year has passed! Does it mean that I have not enjoyed having cake for the past 10 months? No way! It just means that there are other recipes or dishes that I would like to post more of. 

If you browse my recipe index, you would find 32 posts under the category of "cakes". That is quite a number. They are all my beloved cakes.

If you are a regular reader, you would notice that I am a chestnut lover. This is my 4th post relating to chestnuts already. Just like chocolate, I can't get enough of it. 


如果你點擊 recipe index ,在蛋糕這類別下會找到三十二款蛋糕食譜,話多唔多,但話小也不小。它們全部都是我的至愛。


cake made with chestnut puree

Ingredients for a 17 x 12 inch sheet pan

6 large eggs
96g sugar, divide into two portions
90g water
60g vegetable oil
1 tsp pure vanilla extract
100g chestnut puree (optional)
120g cake flour, sifted

Chestnut Cream:
200g chestnut puree
100g heavy cream
20g sugar
2 tbsp dark rum

1)  Preheat oven to 350 F. Line parchment paper onto a 17 x 12 inch baking sheet.
2)  Separate the egg whites from the yolks. Put the whites in a clean, oil-free stainless steel or glass bowl.
3)  Add half the sugar to the yolks and whisk for a few minutes with a handheld mixer.
4)  Add oil, vanilla extract and water and whisk for a minute.
5)  Add the sifted flour and beat for 2 more minutes. Optionally, add chestnut puree and mix until combined. Set aside.
6)  Beat the egg whites in its separate bowl until frothy. Add the remaining sugar in 2 additions and continue to beat until stiff peaks formed.
7)  Fold the egg whites into the yolk mixture in 3 additions until no white is seen.
8)  Pour the batter onto the prepared pan lined with parchment paper and gently smooth out the surface with a spatula.
9)  Bake for 18 minutes. While the cake is baking, prepare chestnut cream by beating heavy cream with sugar until it is stiff. Add chestnut puree and rum. Mix until blended.
10)  Remove the pan from the oven and cool on a rack.
11)  Put a piece of parchment paper on top of the cake and remove the bottom paper by inverting the whole thing. Replace the old parchment with another large new paper and re-invert the cake. (Now the cake has new paper on the bottom for rolling. You will need three pieces of parchment papers in total.)
12)  Spread one third to half of the chestnut cream on the cake and carefully roll it up. Wrap it with the parchment paper and refrigerate for at least an hour before serving.
13)  Optional: Pipe remaining chestnut cream on top for garnish.




cake without chestnut puree but topped with puree as garnish

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