"The perfect balance of airy chiffon and velvet cream"
Estimated Nutrition
Ingredients
-
Cake Sheet:
-
4 Eggs,
-
90g Sugar,
-
80g Flour,
-
35g Oil,
-
30g Milk
-
Filling: 200-250ml Heavy Cream,
-
20-25g Sugar
-
시트: 달걀
4개,
-
설탕
90g,
-
박력분
80g,
-
식용유
35g,
-
우유
30g
-
충전물: 생크림
200~250ml,
-
설탕
20~25g
Local Substitutes
Instead of All-purpose flour
Use: Cake flour
Reason: Creates lighter, more tender crumb
Instead of Heavy whipping cream
Use: Whipped coconut cream or mascarpone
Reason: Dairy alternatives for regional preferences
Instead of Vegetable oil
Use: Canola or sunflower oil
Reason: Similar neutral flavor and baking properties
🧑🍳 Cooking Instructions
-
1
Prepare oven to 180°C and sift flour.
-
2
Mix yolks with sugar, oil, milk, then fold in flour.
-
3
Whip whites into a soft peak meringue with sugar.
-
4
Combine gently, fold with spatula.
-
5
Bake 12-15 mins.
-
6
Roll while warm with cream, chill for 1 hour.
-
7
레시피 (별립법 기준)
-
8
180℃ 예열 및 박력분 체치기.
-
9
노른자 반죽 만들기.
-
10
머랭 만들기 (부드러운 뿔).
-
11
본 반죽 합치기 (거품 유지).
-
12
12~15분 굽기.
-
13
미지근할 때 크림 펴 바르고 말기, 1시간 냉장 숙성.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
⭐Community Reviews
No reviews yet
Have you tried this dish? Leave a review!