Box Cake
Haris Imamović, Ella Wang, and Renee Chang
Serves 6
Cake pan size: 25x40cm
Ingredients
1. Cake
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
2. Cream
100g Mascarpone cheese
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
1/2 cup Powdered sugar
Parchment paper
Instructions
Preheat oven to 170°C (340°F)
Line baking tray with parchment paper
Seperate egg whites and yolks
Combine egg yolks, milk, and cooking oil. Whisk.
Sift cake flour into egg yolk mixture. Whisk until combined.
Add lemon juice into egg whites
Whisk egg whites until medium peaks, slowly adding in the sugar and vanilla extract while whisking
Fold egg whites into egg yolk/flour mixture, being careful not to deflate the egg whites
Pour cake batter into baking tray
Bake for 35 minutes at 170°C (340°F), then refrigerate for 1 hour
Combine powdered sugar, heaving whipping cream, vanilla extract and mascarpone cheese into a bowl
Whisk cream mixture until desired frosting texture
Remove cake from fridge and top with cream. Diced fruit is optional.
Tips:
If you don't like vanilla extract, you can omit it.
The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
There are two reasons for cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
If you don't have mascarpone cheese, you can use cream cheese instead.
