Cakeroll with Ham+Chinese Sausage with Butter Cream and Peanut Coating

When I was little, my mom used to make this type of cake for my birthday and I love it. Her recipe is a little different than mine because she made it with fresh pork liver instead of the liver pate.

Cake Ingredient:• 6 eggs
• 120g sugar
• 100g all purpose flour
• 20g corn starch
• 60g vegetable oil
• 70g milk
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt

Pre-heat oven to 340F
Separate egg yolks and egg whites in different bowls.
In a stand mixer, beat egg white with 1/2 teaspoon cream of tartar and salt until stiff peak.

In a separate bowl, using a whisk mix egg yolks with milk and vegetable oil and then add all purpose flour and corn starch, mix well until it become creamy.
Fold 1/3 eggs whites into the egg yolks and stir with a spatula in one direction, then pour all the egg yolks into the rest of the egg white and mix well.
Cut a piece of parchment paper and line it inside the jellyroll pan, then pour the egg mixture on top.
Bake for 25 minutes.
Take the cake out from the pan and let it cool for 5 minutes.


Fillings:• 1 cup of Chinese sausage (chop into little cubes)
• 1 cup of cooked ham (chop into little cubes)
• 1/8 cup of purple shallot (chop well)
• 1 can of liver pate (spreadable one)
• 4 tablespoon of butter
Using a sauce pan on medium heat, melt butter. Add shallot into butter and stir it until a light golden colors.
Add Chinese sausage and ham and cook well in medium heat. Add a little salt and sugar.


Butter cream:• 1 1/2 stick of butter
• 1/4 cup of confectioners’ sugar
• 1/4 cup of chocolate powder
• 1 tablespoon of milk
• 2 cup of raw peanut (roasted on a hot pan then crush it with the food processor)
Using a stand mixing bowl, beat butter until it become creamy and fluffy. Slowly add in the milk. Gradually add sugar and chocolate powder, beating until almost stiff.

Arranging the cake:Spread liver pate onto the cake

Top with sausage and ham

Roll the cake and put it inside the refrigerator for 5-10 minutes.

Spread butter cream around the cake. Then add crush peanut on top.
Place cake in refrigerator for another 20-30 minutes, serve chills.