Demo of roll cake

It is a common and basic cake, but gateau/sponge causes “difficulty” for many people. Perhaps because of not grasping the general principle. This post is a bit long, hope everyone has the patience to read it to make it easier to succeed. Trying to summarize here according to what turtles have in mind about this cake, so the article may not be complete as it will be edited every time I have more free time.

Material balance:

– There are many types of cakes that are collectively called gateau/sponge but they have relatively different finished product structures. Turtles are temporarily divided into 3 main types:

+ The special heavy, rich type: also known as pound cake/butter cake, usually has the ratio of 225g eggs (weighing the shell) – 225g sugar – 225g flour, needing the help of baking powder.

+ The second type has more porosity than the first type: 225g eggs – 140g sugar – 140g flour.

+ The lightest and most common type: 225g eggs – 115g sugar – 115g flour. Roll cake recipe from here.

With the third type, the ratio of sugar and flour may vary slightly, for example 85g sugar and 115g flour. With this change, the cake’s rise will not be affected much. If using extra butter, limit to 1/4 weight of sugar or flour, melt to cool slightly and mix last.

Egg:

In every gateau/sponge recipe, the weight of the egg determines the weight of the remaining ingredients. Turtles have a habit of counting/weighing eggs before calculating how many cakes they will make. Egg, here means whole, including whites and yolks. But in some cases, people can substitute 100% whites or yolks. More yolks, which means the cake will be heavier, the swelling will be less because the yolks do not contain as much water as the whites, and the sugar will also be harder to dissolve. The more whites, the larger the air bubbles in the cake, so it expands higher. Eggs need to be kept in their shell until used. Do not crack eggs first for a long time or overnight.

Street:

White granules, or granulated/powdered sugar, are the ones used because they dissolve easily. Weight balance is important because it determines the quality of the cake. Too little sugar (for the reason that they don’t like sweets) can affect the color and taste of the cake, in addition to making the cake harder because the ingredients are not balanced (less sugar -> more flour).

Flour:
Usually, all-purpose flour is used, but to use it properly, that’s not all (yeah, the wife said baking is also a science) The flour in the gateau/sponge should usually have a starch ratio. and moderate protein. This means that with a little gluten, the structure of the cake will be more stable, but high gluten makes the cake tough (gluten-rich flour used in bread recipes creates toughness). Flour with high starch (cake flour) will make the cake light, but easy to collapse when taken out of the oven. The best, in principle, is to use bread flour mixed with cake flour.

Butter:

Butter added to the cake not only enhances the taste, but also increases the quality of the cake. The cake will be a little heavier but at the same time will spoil longer 🙂 The magic of Butter.

Jam, seeds:

Crushed nuts can be mixed into the dough without modification of the other ingredients, however if the seeds are large or heavy they will sink to the bottom. The flour of the nuts can be used to mix in the flour mixture, but then temporarily forget the butter ( 🙂 ) If using nut flour, the corresponding flour should be subtracted.

Jams (dry) can be chopped, mixed in last.

Cocoa powder, chocolate:

Pure cocoa powder can replace part of flour. For each 455g of flour, use no more than 85g of cocoa powder. Mix and sift the cocoa and flour well before mixing the dough into the cake.

Pure chocolate can be melted and partially mixed into the dough.

Sweet chocolate can also do the same, but need to reduce the sugar in the recipe if the sugar level in the chocolate is high.

How to whip:

There are many ways to make gateau/sponge, but there are two basic types: the hot method and the cold method.

Hot: Stir in sugar and eggs, heat in water bath until warm, about 40 degrees Celsius or until sugar is completely dissolved. Use an electric beater when it’s set. Mix flour and add butter (optional). The recipe is 2 parts eggs, 1 part sugar, 1 part flour. For example 240g eggs – 120g flour – 120g sugar – 1 pinch of salt and a little melted butter.

Cold: Same as above, but skip the water bath. The cake will be a little drier, and is often brushed with a little wine for moisture and flavor.

Other methods: I can’t remember all of them for a while, but I still have a way to beat the whites and yolks + sugar separately.

Ladyfinger/champagne cake dough: is a slightly different gateau/sponge dough to make tiramisu, gateau Malakoff, charlotte Russe. with more air bubbles in the dough, creating porosity and therefore high permeability.

Othello Cake: Similar to ladyfinger but uses extra whites.

Baking tray/mold:

The tray/Mold is prepared before the dough begins to be mixed because the cake must be baked immediately after the dough is mixed, before the air bubbles burst causing the cake bottle. Can be lined with butter/flour or parchment paper.

Leave a Reply

Your email address will not be published. Required fields are marked *