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  • Procedure For Roll Cake

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    Joverlene Rigos
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    The document provides a procedure for making roll cake with three key steps: 1) Pre-heat the oven to 160-170C and grease a 16.5x11.5x1" pan before preparing the batter. 2) Make the batter by combining dry ingredients, beating egg yolks with liquid ingredients, and gradually adding the flour mixture. 3) Prepare the meringue by beating egg whites with cream of tartar until frothy, gradually adding sugar until firm peaks form. Combine the batter and meringue using the cut and fold method until just combined before baking for 30 minutes.

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    PROCEDURE FOR ROLL CAKE

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    The document provides a procedure for making roll cake with three key steps: 1) Pre-heat the oven to 160-170C and grease a 16.5x11.5x1" pan before preparing the batter. 2) Make the batter by combining dry ingredients, beating egg yolks with liquid ingredients, and gradually adding the flour mixture. 3) Prepare the meringue by beating egg whites with cream of tartar until frothy, gradually adding sugar until firm peaks form. Combine the batter and meringue using the cut and fold method until just combined before baking for 30 minutes.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    17 views1 page

    Procedure For Roll Cake

    Uploaded by

    Joverlene Rigos
    The document provides a procedure for making roll cake with three key steps: 1) Pre-heat the oven to 160-170C and grease a 16.5x11.5x1" pan before preparing the batter. 2) Make the batter by combining dry ingredients, beating egg yolks with liquid ingredients, and gradually adding the flour mixture. 3) Prepare the meringue by beating egg whites with cream of tartar until frothy, gradually adding sugar until firm peaks form. Combine the batter and meringue using the cut and fold method until just combined before baking for 30 minutes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    PROCEDURE FOR ROLL CAKE

    NOTE: Ito na po ang procedure sa lahat ng roll cake flavored na binigay ko.

    PRE-HEAT YOUR OVEN @ 160 – 170c


    Grease pan and dust with flour.
    Pan size: 16.5x11.5x1”

    BATTER
    • Combine all dry ingredients.
    • In a mixing bowl, beat egg yolks. Add all liquid ingredients.
    • Gradually add flour mixture. Beat until smooth.

    MERINGUE
    • Beat egg whites until frothy, then add cream of tartar.
    • Gradually add sugar then beat until firm peak.

    Combine batter and meringue using CUT AND FOLD METHOD until well
    combine but do not overmixed!
    Pour in prepared pan.
    Bake for 30mins or until done. DO THE TOOTH PICK TEST!
    Take note: pagkalabas na pagkalabas sa oven, roll agad!

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