Rolled Grapefruit cake/蛋糕卷




低筋面粉80克,鸡蛋4个,细砂糖50克(加入蛋清中),细砂糖25克(加入蛋黄中)鲜奶油 一杯, 芒果1/3 切丁











Always wanted to make a rolled cake , but I always thought it would be too hard for me, recently I saw someone else doing a really good one, so I decided to make one myself. I did a lot of research and finally combined Junzhi and Elmonte’s recipes to make this one.

I couldn’t find orange that day so I had to use a grapefruit instead. It tasted a bit bitter; I would recommend using orange.

Cake flour 80 g, 4 eggs, sugar 50 g (Add into egg whites), sugar 25 g (add into egg yolk) heavy cream 1 Cup, mango 1/3 diced

Wash grapefruit, sliced

Put the grapefruit into small saucepan, add 1/4 cup sugar and some water enough to cover grapefruit, Cook for about 10 minutes until the grapefruit skin is clear.

Remove grapefruit from the water, use paper towel to dry them.

Put the grapefruit on the parchment paper inside a baking tray.

Making egg sponge cake

First we need to separate egg yolk from the egg white. The container for egg white must be clean and free of oil and water. Add sugar to egg white in three times and whisk until when you pull the whisk out the end forms a upright pointed foam.

Once egg white is done, whisk the egg yolk with sugar until you see thick, fluffy form with a light yellow color.

Add a little less than half of the egg whites into the egg yolk. With the help of a rubber spatula mix from bottom to the top, mixing them evenly.

Then add the mixture all into the rest of egg whites in the bowl. Continue to mix until completely mixed. Be careful not to mix it in circles. If you do it properly, eggs mixture should remain thick and delicate foam.

Cake flour sifted (shift flour before making the egg mixture), pour all flour to the egg mixture.

From the bottom with a rubber spatula to quickly turn the batter, eggs and flour together as soon as possible. Again not circle mixing.

Pour the batter into the baking dish with the grapefruit on the bottom. In a preheated 180 degrees Celsius (355F) oven, middle-level and bake for 12 minutes, or until golden brown.

After the cake fresh out of oven, tear all the parchment paper off the cake.

Leave the cake on a new parchment paper to cool down.

When the cake is baking, add a tablespoon of sugar to the heavy cream whip it with a electronic mixer to solid form.  Leave it in fridge.

Spread the whipped cream evenly on the cooled cake, then add 1/3 diced mango on top of cream, roll the cake.

Roll cake with the parchment paper, refrigerate for half an hour.

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