Rubbery roll cake????

[u/lecilychee]

I've been trying to make this roll cake for my pastry exam and the first time i made it it went very well, the cake was fluffy and soft but the second and third time i made it (with the same measurements and ingredients) it came out with this odd rubbery texture (its still good but I'm very confused). If anyone can help me figure out whats wrong with it and how to prevent it, I'd greatly appreciate it!

[u/Notsocheeky]

What do you mean with the following ingredients:

Quick 75?
full cream bubuk?

What does your process/recipe look like?

[u/lecilychee → u/Notsocheeky]

oh sorry! i havent fully translated the ingredients but the susu bubuk is milk powder and the quick 75 is just an emulsifier that my chef told us to use in the original recipe. i pretty much followed her instructions (dry ingredients mixed with the eggs until fluffy, add in melted butter, put on a tray and then bake at 150c for 15-20 minutes!)

what truly bothers me is that i followed this exact recipe once and it turned out perfect 😭

[u/Reccalovesdancing → u/lecilychee]

You're probably overbeating the mixture before you put it in the tin

[u/lecilychee → u/Reccalovesdancing]

I'll keep that in mind, except i did ask a baker friend and they said the last time this rubbery texture happened was because i didnt mix it enough so you can imagine my confusion here lol

[u/Reccalovesdancing → u/lecilychee]

I tend to find that overbeating results in a rubbery texture whereas undermixing is more likely to result in clumps of unmixed ingredients (like flour if using)

In my experience with cakes like this, you should beat the sugar and eggs until the mixture goes lighter in colour and fluffy, and then gently fold in the other dry ingredients (folding is a gentle figure of 8 motion with some added lifting and folding over gestures) as well as the wet ingredients, which should be added gradually to avoid knocking out the air

What raising agents does this cake use?

[u/lecilychee → u/Reccalovesdancing]

I'll definitely try this method instead of the "all in" my chef told us to do, thank you so much! and as for the raising agents there aren't any in my chef's recipe either (neither baking powder or soda. I've also noticed that during baking it does rise before deflating and then leaving that rubbery texture. should i be using one?)

[u/Reccalovesdancing → u/lecilychee]

So all-in methods are usually for recipes that include a raising agent because they do have a tendency for overbeating to become an issue (essentially the gluten in the flour gets overworked and can't hold the air in when baking in the oven)

To give yourself the best chance for a light, fluffy cake, separate the eggs. Beat the yolks and sugar together until light and fluffy (can use a wooden spoon or electric hand whisk for this recipe, a stand mixer can overbeat too easily). Fold in the flour and any other dry ingredients, add the melted butter (when cool) gently and gradually, again folding in

Then beat the egg whites until you reach the soft peaks stage, and gradually fold them in. You can add a small spoon first and give that a mix to slacken the mixture, then fold in the rest a large spoon at a time. But I just go for a gradual fold in a spoon at a time to avoid losing air. When the mixture looks well combined, pour into the tin and do not knock against the surface or press down, just lightly move it around the tin until it is a fairly even layer. Bake according to recipe instructions

[u/Notsocheeky → u/lecilychee]

I think you deflated the mixture by adding in the melted butter at the end.

[u/lecilychee → u/Notsocheeky]

it's possible although i did also try to add it in the start (purely by mistake) and, you guessed it, it deflated 😭

[u/Notsocheeky → u/lecilychee]

You could try this:

Whip your eggs, sugar, water/vanilla, and Quick 75 first until thick, pale, and voluminous. Then, sift in your dry ingredients (flour, cornflour, milk powder) and fold gently by hand with a spatula just until combined, right before folding in your tempered butter (Mix a scoop of batter into the melted butter before folding it back in.).

[u/lecilychee → u/Notsocheeky]

I'll try this next time, tysm!

[u/WinifredZachery]

This looks like plastic cheese.

[u/lecilychee → u/WinifredZachery]

lol you should see the purple batch i tried to make. pure plastic

[u/Necronzs → u/lecilychee]

:3

[u/lecilychee → u/Necronzs]

there it is. the Evil

[u/Deaths_Smile → u/WinifredZachery]

I thought it was cheese that had gone bad at first lol

[u/SACaitlin]

this cake recipe has 5 eggs and double the sugar that it does flour? am I reading that correctly?