氣炸鍋蛋糕卷（配家庭版淡奶油） 
Air Fryer Cake Roll (with Homemade Whipped Cream)
In the area where I live, baking ingredients are scarce, and there's no whipped cream available. I found a video on Facebook showing how to make homemade whipped cream using milk, butter, and egg yolks. It's quite good, but the only downside is that it can't be refrigerated.
This is my first time making a cake roll using an air fryer. I made an orange-flavored one, and it pairs well with strawberries. I'm happy to share it with everyone!
Air Fryer Cake Roll (with Homemade Whipped Cream)
In the area where I live, baking ingredients are scarce, and there's no whipped cream available. I found a video on Facebook showing how to make homemade whipped cream using milk, butter, and egg yolks. It's quite good, but the only downside is that it can't be refrigerated.
This is my first time making a cake roll using an air fryer. I made an orange-flavored one, and it pairs well with strawberries. I'm happy to share it with everyone!
Cooking Instructions
- 1
Mix the orange flavoring with milk, corn oil, and lemon juice until well combined.
- 2
Add the egg yolks and mix well, then sift in the cake flour and mix until smooth (egg yolk batter).
- 3
Gradually add sugar to the egg whites in three parts, beating until soft peaks form (meringue).
- 4
Fold one-third of the meringue into the egg yolk batter, then fold the mixture back into the remaining meringue until well combined.
- 5
Line the bottom and sides of the air fryer (or baking pan) with parchment paper. I used a square piece of paper directly in the air fryer (see online image for reference). No preheating is needed. Pour the cake batter into the air fryer, smooth the top, and tap gently to remove air bubbles.
- 6
Bake in the air fryer at 265°F (130°C) for 20 minutes. Remove, cover the top with parchment paper, flip, and bake for another 8 minutes at 265°F (130°C). Once the cake is fully cooked, cover both sides with parchment paper and let it rest on a rack for 5 minutes.
- 7
While the cake is baking, make the homemade whipped cream. Heat the milk and sugar in a non-stick pan over low heat until the sugar dissolves and the milk is slightly boiling, then turn off the heat.
- 8
In a separate large bowl, beat the egg yolks, then add the cake flour and cornstarch. Gradually mix in 1/4 of the hot milk, then another 1/4, stirring until smooth. Pour the egg mixture back into the non-stick pan and stir over low heat until thickened, then turn off the heat.
- 9
Prepare a large bowl with ice water. Place the non-stick pan over the ice water and continue stirring until it reaches room temperature. Transfer to another large bowl, add the softened butter in three parts, and beat with an electric mixer until smooth and creamy.
- 10
Wash and halve the strawberries. Remove the parchment paper from the cake, spread the whipped cream in the center, place the strawberries on top, and roll up the cake. Wrap it tightly with parchment paper to shape it, and it's ready to serve.
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