A delicate peach roll cake perfect for summer.
Cake Base:
Cake flour: 60g
Powdered sugar: 50g
Red food coloring: a few drops
Lemon juice: a few drops
Filling 🍑
Whipping Cream: 320g
Peach: 3 pieces Peach Oolong Tea Leaves: 3g Fine Granulated Sugar: 20g Preserving Syrup: Used for macerating peachesWater 150ml
Sugar 150g Lemon juice 75ml Preparation: 1. Prepare the flavored cream one night in advance (add tea leaves to 120g cream and bring to a boil; after turning off the heat, pour in the remaining 200g cream, cover with plastic wrap, and refrigerate overnight). Preparation: 2. Before starting the cake sponge, peel and cut the peaches into pieces, soak them in sugared water for one hour to preserve freshness and prevent oxidation. 3. Separate the egg whites from the yolks. The bowl for the egg whites must be free of oil. Place the egg white bowl in the freezer (a thin layer of ice crystals on the surface will make whipping more stable). Then begin making the cake sponge. Add milk and tea leaves to a pot and bring to a slight boil, then strain out the tea leaves and pour in the corn oil.Mix milk and oil until emulsified, then add sifted cake flour and stir until no dry flour remains.
Add egg yolks in three batches, folding gently until evenly combined. Add a few drops of red food coloring to give the cake a softer pink tone after baking. (At this point, preheat the oven to 150°C with both upper and lower heat for 25 minutes.) Before whipping the egg whites, add a few drops of lemon juice to remove any unpleasant odor. Add sugar in three batches: add the first batch when the egg whites reach a bubbly state and whip at low speed. Add the second batch of sugar when the egg whites reach this state. Add the final batch of sugar. Whip until the mixture is glossy and the egg whites form a small hook when lifted. Fold one-third of the meringue into the yolk batter until evenly combined. Then pour the combined batter into the remaining meringue for final mixing. Use a folding and cutting motion. If unfamiliar with this technique, refer to online video tutorials.Pour the batter into a 28×28 square pan and smooth the surface with a spatula. Then tap the pan several times against the counter to release large air bubbles.
Bake in a preheated oven at 150°C with both upper and lower heat for 25 minutes.
Roll the cake up.
Finally, use the remaining cream and peaches to create a decorative design.
