그냥 맛있어요! 폭~신 촉촉! 쉽게 만드는 미니 생크림 롤케이크 (에어프라이어, 종이컵 계량)

Hello! This is Gom's Easy Baking 😊 Today, I’m sharing a recipe for the cutest and most delicious Mini Roll Cake! I wondered if it could work in an air fryer—and it turned out surprisingly easy, with results just like an oven. Because it’s mini, it’s simpler to roll and less likely to crack, which makes it perfect for beginners. I’ve included step-by-step tips in the video to help you avoid common mistakes. Watch until the end and try it for yourself— you might fall in love with making mini roll cakes at home! | Measurements | Paper Cup = Standard disposable paper cup (180ml capacity) Spoon = Standard disposable spoon size 🔥 Oven 160°C (320°F) / Preheat 15 min, Bake 13 min 🔥 Air Fryer 150°C (302°F) / Preheat 5 min, Bake 12 min Mini Roll Cake Batter (1serving) * Egg : 1 (50g) Sugar : 1 spoon (10g) + 1 spoon (10g) Cake flour : 2 spoons (20g) Unsalted butter : 1 piece (10g) Milk : 1 spoon (10g) Salt : A pinch (0.5g) Heavy cream or whipping cream 1/3 cup (65g) Sugar 1/2 tablespoon (6g) (Chocolate version Batter : Cake flour 17g + Cocoa powder 3g) (Chocolate version cream : add Cocoa powder 3g) Sugar cannot be substituted with other sweeteners Cake flour can be substituted with all-purpose flour Milk can be substituted with water ❄️ Storage Tips ❄️ Refrigerated: Keeps for 3–4 days Frozen: Up to 1 month 1. Why did the cake sheet turn out flat? If the batter is overmixed and becomes too runny, it won’t rise properly. If the oven temperature is too low, the cake might not set properly and can sink right after coming out. If the meringue wasn’t whipped enough—or was overwhipped—it can cause the batter to deflate. If the butter and milk mixture wasn't fully incorporated. 2. Why did the whipped cream turn greasy, bubbly, or watery? Overwhipping even slightly can cause the cream to separate, making it taste greasy. Once separated, the cream releases liquid and turns watery again. If the room temperature is too warm, the cream won’t whip up firmly and stays runny. Tip: Always place an ice pack or ice under the mixing bowl while whipping to keep the temperature low. 3. Why does the roll crack or break while rolling? If the cake is overbaked or baked at too high a temperature, it loses moisture and becomes dry, leading to cracks when rolled. Next time, try lowering the oven temperature by 10°C (about 18°F) or reducing the baking time by 1–2 minutes. 4. Why doesn’t the cake skin stick to the parchment paper? If the cake is baked too long or at a high temperature, the surface becomes smooth and dry enough that it doesn’t stick to the paper. In that case, it’s totally fine to roll it with the baked side facing out!😊