Very Harbin Lilac Blossoms Fantasy Lilac Cake Roll

Name: Very Harbin Lilac Blossoms Fantasy Lilac Cake Roll
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8
Cuisine: Chinese
Ingredients: 5 piece Eggs; 45 g Corn oil; 55 g Milk; 60 g Low gluten flour; 50 g Sugar; 3 g Lemon juice; Purple pigment (appropriate amount); White pigment (appropriate amount); 200 g Whipping cream; 18 g Sugar; 20 g Cream cheese; Light cream (appropriate amount); 3 g Sugar

by Aesthetic Diary (@fooddiary)

Prep Time

30min

Cook Time

35min

Total Time

1hr 5min

Chinese Dessert Vegetarian

A romantic purple lilac cake roll inspired by the city flower of Harbin. This simple yet beautiful cake roll captures the essence of lilac season.

"Very Harbin Lilac Blossoms" Fantasy Lilac Cake Roll||My "Very Harbin" series, the second "Romantic Purple Lilac Cake Roll", lilac is the city flower of our Harbin,...

Ingredients

8 Servings

(1 serving = 1 slice)

Purple Cake Embryo

5piece
Eggs
45g
Corn oil
55g
Milk
60g
Low gluten flour
50g
Sugar
3g
Lemon juice
Purple pigment (appropriate amount)
White pigment (appropriate amount)

Sandwich Cream

200g
Whipping cream
18g
Sugar

Cheese Sauce for Presentation

20g
Cream cheese
Light cream (appropriate amount)
3g
Sugar

How to make Very Harbin Lilac Blossoms Fantasy Lilac Cake Roll

Purple Cake Embryo

Pour milk and corn oil into a basin and stir until emulsified evenly.
Sift in the low-gluten flour and stir evenly using a 'Z' shape.
Pour in the egg yolk and stir evenly.
Add appropriate amounts of white pigment and purple pigment to achieve the desired color. Be gentle in this step. If the color is too light, you can adjust it later. The color will become darker after baking.
Add lemon juice to the egg whites that have been frozen until they are frozen on the edges. Add sugar in three batches and beat until they become slightly curved.
Put about one-third of the beaten egg whites into the egg yolk paste and mix evenly.
Pour the evenly mixed egg yolk paste into the meringue basin and mix evenly.
Pour the mixed cake batter into the baking pan from a height of about 15 cm. Shake it left and right to spread the cake batter evenly on the baking pan. Use a scraper to smooth the surface and shake it gently to release large bubbles.
Put it into the oven for baking, with the upper and lower tubes set to 150 degrees, and bake for about 35 minutes.
After baking, remove from the baking pan and place on a drying net to cool. When there is no heat, cover with oil paper to prevent drying.

Sandwich Cream

Cut off one side of the cake slice at an angle of about 45 degrees.
Add sugar to the whipped cream and beat until it is about 90% stiff.
Put the whipped cream into a piping bag, squeeze it onto the cake slice, and smooth it out.
Use a rolling pin to help roll it up and put it in the refrigerator to refrigerate.

Cheese Sauce for Presentation

Soften the cream cheese, add sugar, and mix with a spatula until smooth.
Add a little room temperature light cream, mix with a spatula until smooth, and adjust to a softness and hardness similar to salad dressing. Add a little purple pigment to adjust the color.
Install a piping bag and pipe spiral lines in circles starting from the center of the plate.
Place a small spatula in the middle of the plate, place the plate on the decorating table, and turn it to spread it out.