#howtomake #recipe #homemade #vanillacakeroll

RECIPE:
✅ CAKE
5 eggyolks, large & room temperature
80 grams fine granulated sugar
60 grams corn oil
70 ml milk
1 teaspoon vanilla
130 grams cake flour or pastry flour
1 teaspoon baking powder
1/4 teaspoon salt

✅ MERINGUE
5 eggwhites, ; large & room temperature
80 grams fine granulated sugar
1/4 teaspoon cream of tartar

BAKING TIME & TEMPERATURE: 175 'C for 15 minutes then increase to 180'C for 10 minutes
BAKING PAN USED: 12 x 16 jelly roll pan lined with parchment paper

PROCEDURE:
1. Separate eggyolks & eggwhites in 2 medium sized bowls.
2. Add sugar & cream of tartar to eggwhites to make the meringue. Using an electric mixer, whip eggwhites on medium speed till it reaches stiff peaks stage. It will take about 5-6 minutes & it will become smooth & glossy in appearance.
3. Then add sugar, oil, milk & vanilla to the eggyolks. Whisk manually or use an electric mixer till it becomes pale yellow in color.
4. Then sift over the flour, baking powder & salt. Mix until just about combined.
5. Fold in carefully 1/3 of the meringue mixture to the eggyolks until blended then pour into the rest of the meringue. Use a spatula to gently combine everything together. Do not overmix so as not to deflate the eggwhites.
6. Pour into the pan & level with a spatula.
7. Tap on the table 3 times and bake at 175'c for 15 minutes then increase to 180'C for 10 minutes. DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY.
8. After baking, loosen the sides of the cake using a knife or metal spatula & transfer on to the wire rack to cool for 10 minutes.
9. Peel off the paper along the sides & sprinkle sugar on top. Slice off the crusty bits as well.
10. Place a new parchment paper on top followed by a flat pan then carefully invert the cake.
11. Form the cake slowly into a roll while still warm to make a 'shape memory' to make it easy for the final rolling later. Let it completely cool for 30 minutes.
12. After 30 minutes, unroll the cake & spread softened butter on top and sprinkle a little bit of sugar. You may have other options for the filling e.g. jams, jelly or vanilla whipped cream.
13. Finally, re-roll the cake and tuck in the parchment paper to make it tight. Chill in the fridge for 1-2 hours to set.
14. Slice according to size preferred. Enjoy!

◾ PIONONO or Pianono is a delicious sponge cake with a variety of fillings. In the Philippines, we only put butter or margarine with a sprinkle of sugar commonly found in local bakeries.
◾You can have other flavors of the cake as well like, chocolate, mocha, pandan or ube. The fillings are entirely up to you.
◾It is best to roll the cake while still warm so as to make the final rolling easy and prevent presence of cracks on the surface.
◾Make sure your oven is well preheated and rotate the pan halfway to have an even bake.

If you like this video please leave a comment, share, like & subscribe to my channel and hit the notification bell for new recipes i will be sharing.

Take care, enjoy and happy baking ! :-D

God bless,
YEYET
******************************************
Facebook: [ Ссылка ]...
Instagram: [ Ссылка ]...
Tiktok: yeyetbakescrafts

свернуть