Coco's Sweet Tooth ......The Furry Bakers: 法式杏仁海绵蛋糕卷 Joconde Biscuit Roll Cake

Last year I bought quite a handful of recipe books from Taobao website but only managed to read them recently. I was browsing for recipes to use up the leftover whipped cream from the making of black forest cake last week and I don't like the idea of refrigerating the cream for too long.

去年我在淘宝网上购买了很多烘焙书籍一直到今年才正式拿出来阅读。上个星期因制做了黑森林蛋糕而剩余了不少淡奶油霜，又不想把奶油收藏太久便随手去书房找个蛋糕食谱把奶油用掉。

Hence I selected a rolled cake recipe from this book 孟老师的‘美味蛋糕卷 which features only rolled caked recipes. This book has more than 50 rolled cakes recipes and bundled with 2 DVD tutorials. What a great bargain!

结果找上了孟老师的‘美味蛋糕卷’书籍。这本书全都是记载着蛋糕卷的食谱，书里头有超过50道的蛋糕卷食谱，书的内容简易还附送两个蛋糕制造过程的DVD。超值的食谱书籍啊！

法式杏仁海绵蛋糕卷

Joconde Biscuit Roll Cake

Ingredients 基本材料

(A)

20g Unsalted Butter 无盐奶油

60g Almond Powder 杏仁粉

30g Icing Sugar 糖粉

120g Eggs 全蛋

50g Cake Flour 蛋糕粉

(B)

100g Egg Whites 蛋白／蛋清

60g Castor Sugar 幼糖

(C)

180g Whipping Cream 动物性鲜奶油

1 Tbsp Icing Sugar 糖粉

1 Tsp Vanilla Extract 香草精

(D)

1 Can Mandarin Orange Peel 罐头鲜橙果肉

Directions 做法

Preheat oven at 180C degrees

烤箱预热180度。

Melt butter in double boiler. Set aside.

将无盐奶油放在容器以隔水加热方式融化。搁置待用。

Combine and sift almond flour with icing sugar into a mixing bowl. Add into the egg mixture (A) and whisk into batter. Set aside.

杏仁粉和糖粉一起过沥后，加入全蛋混合(A)用打蛋器搅拌至颜色稍微变淡的杏仁糊。搁置待用。

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add 1/2 of the castor sugar and continue whisking until the meringue thicken and increase in volume before adding in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. This is crucial step to prevent the cake from breaking during rolling.

把材料B的蛋白倒入另一个搅拌盆里，用搅拌机将蛋白(B)打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后再把剩余的幼糖加入，以快速把蛋白打至发泡而蛋白会固定于容器内，倒扣时也不会流动即可，否则在卷蛋糕的时候容易破裂。

Slowly whisk in 1/3 of the beaten egg whites to incorporate into the almond egg mixture (A). Gently fold in the balance beaten egg whites with rubber spatula to combine.

取1/3分量的蛋白霜加入杏仁糊(A)，用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜，改用橡皮刮刀轻轻的从容器底部刮起拌匀。

Sift the cake flour into the almond batter and gently fold with rubber spatula to incorporate the flour until even.

把蛋糕粉沥入杏仁蛋白霜糊内。用橡皮刮刀轻轻的从容器底部刮起拌匀至无颗粒的面糊。

Scoop a portion of the cake batter and fold into the melted butter to combine. Transfer back the mixture back to the cake batter and swiftly fold to incorporate.

取少许蛋糕面糊倒入已融化的无盐奶油内，用橡皮刮刀快速拌匀后倒入回蛋糕糊内把所有材料刮拌均匀。

Gently transfer the cake batter into a greased heat proof silicone roulade baking sheet. Level the surface, tap the baking sheet on the countertop to release trapped air pockets. Transfer the baking sheet into the middle rack of a preheated oven and bake at 180C degrees for 12-15 mins until the surface has browned and cake springs back when press.

把蛋糕糊轻轻的倒入已抹油的瑞士卷垫烤盤, 用小刮板将表面抹平。烤盘在桌面上轻敲几下震出气泡后送入预热的烤箱中层以180度烘烤15分钟左右或至到表面呈金黄色，触感有弹性即可。

Invert the cake onto a damp kitchen towel and remove the baking sheet. Immediately roll up the cake with the kitchen towel before placing it to cool on a cooling rack.

蛋糕出炉后，马上倒扣摆上一块湿台布，把蛋糕卷垫拿开趁热用台布把蛋糕卷起来摆在铁架上散热。

The colder the whipping cream the easier it is to whip. Whip the whipping cream in a chilled mixing bowl with electrical mixer from medium to high speed until fluffy. Whisk in sifted icing sugar and vanilla extract and continue whisking till stiff peaks.

材料C的动物性鲜奶油放入已冷却的容器内，用搅拌机由慢而快的速度搅打至变浓稠时加入糖粉，香草精继续搅打。直到打发至体积变大而不会流动的状态即可。

Once the cake cools, unroll the cake and place it on parchment paper. Apply beaten whipped cream over the surface leaving a 3cm gap along the edges clean. Arrange the mandarin orange peel on the surface and press it firmly onto the cream.

待蛋糕稍散热后，打开台布把蛋糕转铺在蛋糕纸上，用橡皮刮刀将奶油霜铺在蛋糕正面体上。用抹刀把奶油霜推开抹匀，而蛋糕的尾部3厘米处不须抹上奶油霜。最后放上鲜橙果肉片就可以开始卷蛋糕了。

Place a rolling pin underneath the parchment paper the cake is sitting on. With both hands and the rolling pin to push the cake forward to roll up the cake.

将擀面棍放在蛋糕纸下方，以双手借助擀面棍紧密的卷起蛋糕。