Angel Food Cake (天使蛋糕) is a great way to use excessive egg whites at home. It is similar to Chiffon Cakes, with a pillowy soft texture and light flavor. With the preparation for the upcoming Chinese New Year, I decided to make a cow pattern cake roll and pair it with black sesame and coconut cream.
Instead of the parchment paper, I strongly recommend using PTFE Teflon Sheets. They are water-proof, reusable, and washable. They are also heat resistant and non-stick. These are the perfect substitutes for parchment paper. There won’t be any excessive moisture going through the baking liner to the cake anymore.
Cow Pattern Angel Cake Roll
- 65 g milk
- 25 g vegetable roll
- 10 g coconut cream
- 65 g all-purpose flour
- 5 g corn starch
- 170 g egg white approx 6 large eggs
- 45 g sugar
- 110 g whipping cream
- 2.5 tbsp black sesame powder
- 10 g coconut cream
To Prepare Angel Food Cake Roll:
- Preheat the oven to 140 °C or 284 °F.
- Line a 25x25cm baking sheet with parchment paper or PTFE Teflon sheet.
- In a bowl, combine milk, vegetable oil, and coconut cream. Mix well.
- Sift the flour and corn starch. Use a spatula and mix until everything is combined with no lumps. Do not over mix it. Set aside.
- In a separate bowl, whisk the egg whites at low speed, allowing small stabilizing bubbles to form. Add in the sugar (45g) gradually and whisk at medium-low speed. After you add the last part of sugar, turn to high speed until stiff peak forms.
- Put 1/3 of the meringue into the milk batter. Gently mix them until combine.
- Pour the milk batter into the remaining meringue. Gently mix until combine.
- Pour 40g of cake batter into a small bowl. Add 1.5 tbsp black sesame powder. Gently mix until combine.
- Transfer the black sesame batter into a piping bag. Pipe the cow prints onto the lined baking sheet. You can be creative and draw a mix of small and large prints. Bake for 5 minutes at the preheated oven.
- Remove the baking sheet from the oven. Pour the remaining batter into the tray and spread evenly. Tap the pan lightly to get rid of any trapped air bubbles in the batter. Bake for 30-32 minutes at 140 °C or 284 °F.
- Once it is baked, bring the cake out immediately and tap the cake pan lightly a few times to release the hot air. Transfer the cake carefully to a cooling rack. Do not remove the liner at this point.
- Let the cake cool for about 5-10 minutes or until it is lukewarm to the touch.
To Prepare Whipped Cream:
- Add 10g coconut cream and 5g sugar into 50g whipping cream. Whisk until a stiff peak is formed. Transfer the whipping cream into a piping bag.
- Add 2 tbsp black sesame powder and 5g sugar into 60g whipping cream. Whisk until a stiff peak is formed.
- Spread a thin layer of black sesame whipped cream over the entire cake. (I accurately measured the amount, so you don't waste any ingredients). You can use all the black sesame whipped cream here.
- Pipe the coconut whipped cream about 1-2 away from the edge that you are about to roll from. Layer the coconut cream into a pyramid shape, and you can use all the cream here too.
- Carefully roll the cake with the help of parchment paper or teflon sheet. Make sure you roll over the "pyramid". Roll it tightly and wrap it with a parchment paper. Place in the fridge for at least 1 hour or best overnight.
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