Vanilla Ice Cream Roll Cake | Pure Vanilla Pure Love

Whether you play baking or not, I think you are familiar with vanilla. When you mention her, all kinds of delicious desserts will always come to mind, such as vanilla ice cream, vanilla cake, vanilla…

However, although vanilla is famous, it inevitably gives people a feeling of monotony or foil. Compared with flavors such as chocolate, matcha, and strawberry, it will always be considered a bit bland. In order to justify the changeable and versatile vanilla, today we will make a pure and rich, simple but not simple pure vanilla roll~

After making it, I cut a slice for myself. After eating it in two or three bites, I couldn’t help but cut another slice. This time I also made a cup of tea and served it with ice cream and cream filling. It’s a perfect afternoon~

[Knock on the blackboard]
1. This is an egg-separated sponge roll. The powder and liquid (including water and oil) are put in the back
. The purpose is to make the cake body heated evenly, and the maturity of the baked tissue is the same

material  

Vanilla Ice Cream Cake Roll | Pure Vanilla Pure Love  

1. Put all the ingredients in the vanilla powdered sugar into the broken wall and beat into a powder

   

2. Make the filling in advance, split the vanilla pod, scrape out the seeds, put the vanilla shell and seeds into the whipped cream, and refrigerate (4-6°C) for 8-12 hours

   

3. To make the cake body, beat the egg yolk, granulated sugar, and vanilla sugar together until the volume becomes larger, obviously whitish, and has very clear lines

   

4. Weigh the egg white and lemon juice together, and add sugar at one time when making finer bubbles

   

5. Continue to beat at high speed until the big hook can be pulled out, and the meringue is fine and shiny, and it is elastic when patted with egg whip

   

6. Add 1/3 of the meringue to the egg yolk batter and mix to get a marbled pattern

   

7. Sift in the flour and mix until the dry powder is invisible and there are no large particles of dough, do not over mix

   

8. Pour 7 back into the egg white bowl and mix well

   

9. Heat the whipped cream to above 50 degrees, pour it evenly on the surface of the cake batter, and mix well

   

10. Pour into a baking pan lined with parchment paper and smooth

    

11. The oven is heated at 170, lowered at 125 (household oven at 175-180) baked for 12 minutes, then transferred to the plate (rotate the baking plate 180 degrees, reversed inside and outside) and baked for another 6-8 minutes, and turned it upside down after it came out of the oven

    

12. Continue to make ice cream cream sandwich, take out the whipped cream that has been refrigerated and soaked in advance, add sugar and beat until 7-8 to distribute, the texture is very clear, close to the level that can be applied to the surface

    

13. mascarpone cheese blended until smooth

    

14. Mix 1/3 of the light cream with the mascarpone cheese and mix well with the rest of the light cream

    

15. After the cooled cake base is torn off the oil paper (that is, the original baking tray), turn it over, remove the surface oil paper, and cut the end of the cake body away from you at a 45-degree angle

    

16. Spread the ice cream cream filling on the cake base, roll up, and freeze (-18 to -20°C) for about 30 minutes to set. (or refrigerate for 90 minutes)

    

17. Squeeze the remaining cream filling on the surface, simply decorate and finish

    

tips

The pure vanilla ice cream cream roll reminds me of the spring in my college days. It is pure and beautiful~ Let alone, I want to miss my youth without Mr. Jiang~~

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