These cheese roll cakes (may I name it ChRoll Cakes?) were made with magazine recipes and modified baking technique. In the recipe, the baking technique used is au ban marie a, technique that use water in separate mould/pan in which the dough mould will be placed. My technique is using ‘steps’ in terms of temperature and oven setting.
I used au ban technique before and the cake became too moist for me. The surface was sticky too. The cake was ‘too’ damp for me. Not that it is not good, it was good but I just didn’t feel it right. And…Actually, I couldn’t see in the magazine picture, is the surface that was used as the TOP side or the bottom that is used as the top side. I got inspired to bake in 3 steps temperature setting after watching Michael Lim’s video. I found that his cake, using this technique (I tried myself before applying to this ChRoll Cake) resulted in a very good texture on the bottom and the surface is also nice.
Before making a ChRoll cake, please die trying to learn regular roll cake. Haha…I said die trying because it is one of the most difficult cake for me and may be some ppl feel the same, too. ChRoll Cake uses cream cheese. So, it may be softer than usual roll cake. So, really really learn to make regular roll cake before you try ChRoll Cake.
- KNOW your own OVEN. Make a NOTE! Each cake may require different technique or temperature using your own oven. May be using other oven, au ban marie technique is ok. But using my oven OXONE BR 898, 3 steps baking is the best for me.
- After taking out from the pan, make sure to move it to cooling rack as fast as possible. Take out the paper too. This will make sure the steam inside the cake will be out from all of cake sides.
- This will be a little bit difficult if want to move back to the pan…haha. But really….to make sure the steam/fume is out completely, the paper must be taken out. Mmm…this is after my trial. Seems like if the paper is still there and I cool it in the pan, The cake is more damp than if I cool it on cooling rack.WAIT your cake until it is COLD. When it is cold, you will see whether the top is still damp or dry. When it is still wet/damp, you need to bake more (unless you want the bottom as the top side.
- WATCH rolling technique video in youtube as many as you can. I underestimated rolling technique, yet, I watched some and apparently, it helps me a lot!
- Even if you feel the your cake is unable to be rolled, it is actually yes it can (of course with assumption that the recipe and making technique are correct or have no problem).
- There are tips or trick to make rolling easier. Sometimes, we don’t have to do it, yet, if we don’t feel confident, we can try tips or trick to make our rolling easier. YET, in case of sticky cake. Sugar powder won’t work if your cake is too wet. We actually don’t need it if our cake is baked correctly.
I will write the recipe later and remember, I still use OXONE BR 898. This is not commercial though…hahaha…It is because each oven has different ‘nature’ and using portable/separate thermometer just add confusion to me (perhaps it also has it’s own nature regarding to each brand). If you feel, my oven setting doesn’t suit you, perhaps, you need to make adjustment using your own oven. USUALLY, it’s not much like I bake at 150C, and in your oven, you bake at 160C. I used different oven before, and it’s not that big difference (^_^)” . Perhaps, unless if you use big…i mean, very big oven or non electric oven (stove oven), the adjustment may be more than just setting the temperature. I used big oven long time ago. I think, my cheesecake failed most of time but I didn’t know why. I didn’t think of oven nature like now. It was ok when I then used my small oven. XD. So, yes, it was ‘weird’ for me. That’s why I wrote, die trying to make regular roll cake and KNOW your own oven. Baking in steps may just an inspiration (like myself after watching the video I said before) but the exact temperature, time, on which rack, and using top/bottom/both heater, nah, that totally depends on your oven.