How Can You Call Yourself a Baker Without Trying This - Christmas Style Cake Roll
Every Christmas, baking enthusiasts must stay trendy and create something, am I right? This year, the Christmas cake roll is just everywhere. If you can’t make it, you can’t call yourself a baker! Actually, it’s a very simple cake roll, just with some color adjustments and minor tweaks that make it visually stunning. Of course, the audience favorite will undoubtedly be the kids! [Oh, my apologies, almost forgot about the lovely ladies, yes, they like it a lot too!] ——————Adorable Divider—————— This time I used a basic chiffon cake recipe. Chiffon cakes are easy to handle, so I believe this won't be a big problem for everyone. Without further ado, let's check the recipe! Fits one San Neng 28X28cm baking tray.
Ingredients
Steps
Prepare your ingredients: First, mix green and red separately. Blend matcha powder with hot water, and red yeast rice powder with hot water.
Add milk and vegetable oil to two separate bowls, and mix with a whisk.
Sift in low-gluten flour into the bowls separately, then mix with a whisk until no dry powder remains.
Add egg yolks into the bowls and continue whisking until smooth.
The completed egg yolk batter should resemble the image below.
Start preparing the meringue, and remember to preheat your oven.
Whip the meringue for the cake roll until soft peaks form. Avoid overbeating, as this could cause cracks in the cake roll.
Divide the prepared meringue into two portions and mix them separately into the matcha and red yeast mixtures using your most comfortable folding method.
Ensure to use your best folding technique to mix thoroughly without deflating the batter.
Transfer the well-mixed batters into piping bags. Using piping tips is optional.
Pipe alternate colors into the baking tray. My piping was too thick, so more stripes would look better.
I gave it another go and it looked better this time. Counting the number of red and green stripes increases the success rate. [Pro Tip: The neatness of your piping directly affects the cake's visual appeal!]
I baked this with a Beiding oven at 150°C for 30 minutes. Middle rack.
The surface may brown slightly, but that’s fine because we’ll be rolling it inside out!
Cream choice is up to you! Fruits are optional too. I used 200g of heavy cream whipped with 16g of caster sugar, layered with strawberries. Feel free to decide how much cream to use (depending on your… ahem, tolerance for indulgence).
Roll it up.
Doesn’t it look gorgeous in the box? Alright then—get started quickly, set the mood for your family and friends! Wishing you all a Merry Christmas in advance!