Mixed Berries Cake Roll -- 莓果奶油蛋糕卷

July 5, 2016

I am sharing the recipe here since so many of my friends love this simple yet delicious cake roll.  Kids or adults, women or men, they all love it.   Yes, even men, who claimed that they usually didn't eat/enjoy desserts at all :)  And they even come over to me asking for the seconds when I serve it at the parties!  :) 

 

 

 

莓果奶油蛋糕卷

 

第一部分:戚风蛋糕片 (此方是烤两份蛋糕片的量)

 

注释:   此蛋糕片的做法, 本质上与以前帖过的橙味戚风蛋糕是相同的。 不同的几点是: 烤盘形状尺寸不同, 烘烤时间不同,   当然最后的蛋糕形状尺寸厚度不同, 用途/食用方法也不同。

 

 

工具:

  • 电动打蛋器(electric hand mixer) 或 厨房机 (stand mixer)

  • 烤盘: 2个长方形烤盘 12x17 英寸

  • 烤盘纸 (parchment paper):裁成 13x18” 英寸大小,沿四周一英寸高度折叠竖起, 铺在烤盘上

 

用料:

 

  • 用料:

    A. 蛋黄5个(extra large 尺寸鸡蛋),糖30g (2 tablespoon)

    B. 橙汁80ml, 玉米油 75ml, 橙皮碎 (1个大号橙子所刮下的橙皮碎量)。

    C. 低筋面粉 (cake flour) 100g(3/4 cup + 1.5 teaspoon), 泡打粉3/4  teaspoon/茶匙 (需拌匀后过筛)

    D. 蛋白5个(extra large 尺寸鸡蛋),白醋1茶匙,糖60g (full ¼ cup)  

 

做法:

  1. 将打蛋盆和打蛋头洗净, 擦干, 确保无水无油。

  2. 将5只大号鸡蛋从冰箱中取出,立即将蛋白和蛋黄逐一分开(分蛋在低温时更易操作), 蛋白放入绝对干净的大号盆中(无油无水)待用(在准备其他材料的过程中,蛋白有足够时间回到室温,以便顺利打发)。

  3. 蛋黄放入另一只小容器中 (足够放入5只蛋黄即可),加入糖30g, 用打蛋网手工搅拌均匀。

  4. 另准备一只中号容器, 放入橙汁 80ml, 玉米油 75ml, 橙皮碎, 用打蛋网手工搅拌均匀, 直至水油相容。

  5. 将#3步骤里的蛋黄液倒入#4中,搅拌均匀。

  6. 低筋面粉(cake flour) 100g 与泡打粉 3/4 茶匙拌匀, 过筛两次。

  7. 分2-3次将过筛后的粉料加入#5步骤中的混合液里。 每次加入时,用打蛋网(Balloon Whisk)手工慢速有力搅拌均匀, 直至彻底无面粉颗粒, 做成蛋黄糊。

  8. 此时将烤架置放在烤箱中层(或中偏下一层),烤箱预热至350F/175C 待用。

  9. 蛋白加白醋用电动搅拌器 (Electric Mixer, preferably stand mixer) 先低速打至粗泡,再改用高速,分数次加入糖,打至中性偏硬性发泡 (盆倒转时蛋白牢牢付在盆边, 不会落下) 。

  10. 将先前打发的蛋白1/3放入#7蛋黄糊里,用橡皮刀从上往下快速拌匀 (folding Motion)。然后将剩余的蛋白加入, 继续用橡皮刀从上往下翻拌均匀。

  11. 然后将面糊倒入烤盘(倒入时, 面糊盆离烤盘一定高度, 让面糊缓慢地像绸带状挂下,流入烤盘中,这样也可以有效地排出面糊中的大气泡)烤盘大力震动几下,以去除面糊中的大气泡。将烤盘放入预热至 350F/175oC的烤箱内,烤10-12分钟左右,直至牙签插入抽出后干爽无蛋糕糊即可。

  12. 从烤箱中取出烤盘,将蛋糕连同烤盘纸一起挪/拉出烤盘。

  13. 准备一张新的烤盘纸或油纸,把蛋糕倒在上面,趁热撕去蛋糕底层的烤盘纸。此时蛋糕底面朝上。

  14. 待蛋糕稍冷却后,把蛋糕翻过来,使表面重新朝上。

  15. 在蛋糕表面抹上一层三莓奶油夹馅 (方子见下), 四边留出1 cm空边, 不要抹满。

  16. 把蛋糕卷起来 (以长端为底边向上卷)

  17. 卷好之后,再用锡纸或油纸或厨用毛巾把卷好的蛋糕卷包起来,两端拧成糖果状。放入冰箱冷藏半个小时定型后,即可切开食用。

 

 

 

 

第二部分:三莓奶油夹馅

 

 

第一步:制作莓果果酱(这可以提前做出。 装入玻璃容器后,可在冰箱中保持数周)

  1. 混合浆果(如蓝莓,黑莓,覆盆子,草莓,冷冻莓果亦可):3杯

  2. 糖:1杯

  3. 在一个锅里(建议用厚底大号不锈钢锅), 混合糖和浆果(勿加水),煮沸。时常搅拌,在后半段, 改中小火,直到混合物变得浓稠。

 

第二步:制作莓果奶油夹馅

  1. 鲜奶油:2杯

  2. 糖粉:半杯(可选。 如果三莓果酱甜度足够, 则无需再加糖粉)

  3. 鲜奶油用打蛋器高速打发,缓缓加入糖粉,打发至硬性(见上图4)。

  4. 先将一半的莓果果酱加入到打发的鲜奶油中,用木勺拌匀。尝一下甜味和酸度。 根据自己的口味决定是否需要再加一些三莓果酱。

 

 

 

 

Recipe in English

 

Mixed Berries Cake Roll
 

 

Part One : Orange-flavor Chiffon Sheet Cake

 

Need a 12 x 17 x 1 "  baking pan    

 

Ingredients:

 

A. Egg yolks from 5 extra-large eggs  +  Sugar: 30g  (2 tablespoon)

B. Orange juice: 80ml     +       vegetable oil: 75ml  +          orange zest (from 1 large orange)

C. Cake flour: 100g ( ¾  cup + 1.5 teaspoon)       +  Baking power: ¾  teaspoon

D. Egg white from 5 extra-large eggs  +  Sugar: 60g ( ¼  cup or 4 tablespoon)  + white vinegar: 1 teaspoon

 

 

Directions:

 

  1. Wash/dry all the utensils and tools, especially the mixer bowl and whisk attachment for whipping egg whites.  Make sure they are impeccable clean and dry.

  2. Take out 5 eggs from fridge, separate egg whites and yolks when they are cold.  Let egg white sit to room temperature.

  3. Mix egg yolks and sugar in a small bowl, whisk.  Then pour the egg mixture to the liquid in the first step. 

  4. Mix Orange juice, vegetable oil, and orange zest in a big bowl.

  5. Add the egg yolk mixture (in step #3)to the liquid mixture (in step #4).  Whisk to combine. Set aside.

  6. Mix flour and baking powder. Sift twice.

  7. In two to three batches, add the sifted flour mixture to the wet ingredients bowl in step #5.  Use a balloon whisk to mix until the batter is smooth.  Set aside.

  8. Arrange a rack in the middle of oven, and turn on oven to 350°F.

  9. Add 1 teaspoon white vinegar to the egg whites in the mixer bowl.  Whisk on medium speed until soft peaks form (they should droop over like soft-serve ice cream), about 60 seconds. Gradually add sugar and continue whisking until stiff peaks form (they should stand straight up), about 5 minute more.

  10. Using a rubber spatula, fold one-third of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.

  11. Pour the batter into the pan. Tap the pan on the counter several times to release big air bubbles.  Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 10 to 12 minutes.

  12. Take the pan out of the oven. Slide the sheet cake out of the pan, including parchment paper.

  13. Cover the cake with another sheet of parchment paper.  Turn the cake upside down in a very quick motion. Peel off the first parchment paper on the top.

  14. After the cake cools down, flip the cake again to the original position

  15. Spread a layer of Mixed Berry Cream Filling (see the recipe below) on top of the cake.  Leave one inch uncovered along the border.

  16. Roll the cake along the long side.

  17. Wrap the rolled cake with a cloth or parchment paper. Keep in the refrigerator for at least half an hour.  Slice and serve.

 

Part Two: Mixed Berry Cream Fillings

 

I. Make Mixed Berries Jam first (-- this can be made  a day ahead and keep in a container in the refrigerator for weeks) :

 

  • Mixed berries (such as blueberry, blackberry, raspberry, strawberry, frozen is fine): 3 cups

  • Sugar: 1 cup

  • Mix sugar and berries in a pot (recommend to use a big/tall 3-ply or 5-ply stainless pan), boil it, stir once a while, until the mixture turn thick ( in jam consistency).

 

II. Make Mixed Berry Cream Fillings secondly:

 

  • Heavy Whipping Cream: 2 cups

  • Confection Sugar: ½ cup (optional, no need if the berry jam is sweet enough for you)

  • Whip the heavy whipping cream with high speed, gradually add in confection sugar, keep whipping the cream till stiff peak (see picture 4 above).

  • Add half of the berry jam into the whipped cream, mix well.  Taste the sweetness and tartness to decide how much more berry jam you want to add in.

 

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© 2016 by Moments of Joy.