This text is written in Chinese. Here is a translation of the text:
“A warm Masala spiked walnut cake spread with apricot jam, rolled, and sprinkled with candy sugar. Recipe source: Martha Stewart Living, June 2003. Ingredients: unsalted butter, at room temperature, for the baking pan, 4 large eggs, separated, 3/4 cup sugar, 1 teaspoon pure vanilla extract, 3/4 cup sifted cake flour (not self-rising), 3/4 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup finely ground walnuts, candy sugar for dusting, 1/2 cup Marsala or sweet sherry, 1 3/4 cups apricot honey ginger jam. Directions: 1. Preheat the oven to 375 degrees. Butter a 12×17-inch rimmed baking sheet. Line the bottom with parchment paper, letting it extend slightly on the short sides. Butter the paper and set aside. 2. In the bowl of an electric mixer, beat the egg yolks at medium speed until light in color, about 4 minutes. Gradually add the sugar and beat until thick and creamy, about 3 minutes more. Beat in the vanilla. 3. Sift the flour, baking powder, and salt together into a small bowl. With the machine running, gradually add the flour mixture to the egg mixture. Beat until smooth. 4. Put the egg whites in a clean bowl of the electric mixer. Beat at medium speed until they are stiff but not dry, about 3 minutes. Fold one-third of the stiffened egg whites into the batter to lighten it; then fold in the remaining whites, being careful not to deflate the batter by overmixing. Fold in the walnuts. 5. Spread the batter evenly in the prepared pan, covering all the corners. Bake for about 10 minutes. Remove from the oven and loosen the cake edges with a knife. Invert the pan onto a clean towel that has been dusted with candy sugar. Peel off the parchment paper. Using a serrated knife, trim about 1/2 inch from the browned and hardened edges. 6. With a brush, soak the warm cake with Marsala or sherry and spread the jam evenly over it. Starting from one of the shorter sides, carefully and gently roll up the cake. Place the roll on a platter, seam
27.04.2023 @ 05:19
This text is written in Chinese. Here is a translation of the text:
“A warm Masala spiked walnut cake spread with apricot jam, rolled, and sprinkled with candy sugar. Recipe source: Martha Stewart Living, June 2003. Ingredients: unsalted butter, at room temperature, for the baking pan, 4 large eggs, separated, 3/4 cup sugar, 1 teaspoon pure vanilla extract, 3/4 cup sifted cake flour (not self-rising), 3/4 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup finely ground walnuts, candy sugar for dusting, 1/2 cup Marsala or sweet sherry, 1 3/4 cups apricot honey ginger jam. Directions: 1. Preheat the oven to 375 degrees. Butter a 12×17-inch rimmed baking sheet. Line the bottom with parchment paper, letting it extend slightly on the short sides. Butter the paper and set aside. 2. In the bowl of an electric mixer, beat the egg yolks at medium speed until light in color, about 4 minutes. Gradually add the sugar and beat until thick and creamy, about 3 minutes more. Beat in the vanilla. 3. Sift the flour, baking powder, and salt together into a small bowl. With the machine running, gradually add the flour mixture to the egg mixture. Beat until smooth. 4. Put the egg whites in a clean bowl of the electric mixer. Beat at medium speed until they are stiff but not dry, about 3 minutes. Fold one-third of the stiffened egg whites into the batter to lighten it; then fold in the remaining whites, being careful not to deflate the batter by overmixing. Fold in the walnuts. 5. Spread the batter evenly in the prepared pan, covering all the corners. Bake for about 10 minutes. Remove from the oven and loosen the cake edges with a knife. Invert the pan onto a clean towel that has been dusted with candy sugar. Peel off the parchment paper. Using a serrated knife, trim about 1/2 inch from the browned and hardened edges. 6. With a brush, soak the warm cake with Marsala or sherry and spread the jam evenly over it. Starting from one of the shorter sides, carefully and gently roll up the cake. Place the roll on a platter, seam