Ice Skin Cake

Name: Ice Skin Cake
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 300 g Cake flour (cake base); 300 g Chaozhou flour (pastry skin); 250 g Cold boiled water; 335 g Granulated sugar; 600 g Powdered sugar; 700 g Fresh eggs; 50 g Rendered lard; 35 g Cornstarch; to taste Banana essence

A snow-white summer cake with a sweet, soft, and silky texture.

1h 0m

Easy

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Ingredients

Cake flour (cake base) 300 g

Chaozhou flour (pastry skin) 300 g

Cold boiled water 250 g

Granulated sugar 335 g

Powdered sugar 600 g

Fresh eggs 700 g

Rendered lard 50 g

Cornstarch 35 g

Banana essence to taste

Instructions

Baking the Egg Batter

First, divide the whisked egg batter into 10 pans (lined with parchment paper at the bottom). Once baked, cut each pan into three cake strips and roll each strip into a long cylinder.

Wrapping and Shaping

Then, roll the pastry dough out thinly to match the length and width of the cake rolls. Wrap each cake roll in the pastry and slice into pieces according to the desired specification.