Mini German Cake Roll
A soft, springy German cake roll made with an egg ring, featuring a delicate egg aroma.
Ingredients
Cake flour
100 g
Egg
1
Milk
90 ml
Fine sugar
20 g
Melted butter
30 g
Melted butter (for filling)
a pinch
Powdered sugar (for glaze)
50 g
Water (for glaze)
2~2.5 tsp
Instructions
1
Pre-preparation
Based on the length of the egg roll pan, roll thick paper around a pencil into a tube approximately 1.5cm in diameter, wrap it with aluminum foil, and brush the surface with butter using a pastry brush.
2
Making the cake roll
Add beaten egg, milk, and fine sugar to a bowl, and mix thoroughly with a whisk.
3
Making the cake roll
Take another bowl, add the cake flour, and gradually pour in the mixture from Step 2, stirring with a whisk until smooth and glossy.
4
Making the cake roll
Add the melted butter to the mixture from Step 3, and mix well with a whisk.
5
Making the cake roll
Heat the egg roll pan over medium heat, brush it with butter (extra amount not listed in ingredients), scoop a thin layer of batter from Step 3 with a ladle, pour it into the pan, and cook over low heat.
6
Making the cake roll
When bubbles start to form on the surface, place the filling core at the end opposite to you, and roll the cake toward you using a spatula.
7
Making the cake roll
After rolling, flip the cake a few times to cook until it has a nice golden color, then remove it from the pan.
8
Making the cake roll
Repeat the steps from Step 4 to Step 6, continuing to add layers (for the filling step after the first round, use the filling as the core; placing the rolled cake with the seam side down makes rolling easier).
9
Making the cake roll
After rolling all the layers, remove the core, trim off both ends, cut the roll into 4 equal pieces, and let them cool.
10
Making the glaze
Add powdered sugar to a bowl, add water to taste, and stir with a whisk until it forms a thick, viscous consistency.
11
Making the glaze
Roll the sides of the cake roll in the glaze, until the glaze is about half dry.
