Creating Patterns at Home | Homemade Coffee Crepe Cake Roll, Zero-Error Recipe
This coffee crepe cake roll has a rich coffee aroma, it's very delicious and irresistible, and the method is very simple with a basic zero-error rate. Little fairies who like it can follow along and make it together.
Ingredients:
Egg whites 160g, egg yolks 80g, low-gluten flour 90g, corn oil 60g, hot water 90g, coffee powder 8g, granulated sugar 70g, a few drops of lemon juice, heavy cream 180g, powdered sugar as needed
Instructions:
01
Sift coffee powder into hot water, stir until smooth, add corn oil, stir until emulsified, sift in low-gluten flour, stir until no dry flour remains.
02
Add egg yolks, stir until a smooth egg yolk paste is ready.
03
Place egg whites in a container, add a few drops of lemon juice, gradually add granulated sugar, whisk until medium-peak formation (small hooks).
04
Add egg yolk paste in three batches, gently fold until smooth, grease a square baking pan with a little vegetable oil, pour in the cake batter, gently shake to remove air bubbles, level the surface.
05
Preheat the oven to 150°C for 5 minutes, then place it on the middle rack, bake with top and bottom heat at 150°C for 32 minutes (adjust baking time according to your oven's performance, this is just a reference time), take out and cover with parchment paper.
06
Whip heavy cream with powdered sugar until clear ridges appear, spread on the cake surface, use a rolling pin to roll it up, refrigerate for solidification, dust with powdered sugar, the coffee crepe cake roll is complete.
Tips:
1. The egg white meringue should be whisked to a medium-peak formation, it doesn't need to be whisked too dry, otherwise the cake will be dry and prone to cracking when rolled.
