Cream Roll Cake ｜Japanese Style | Soft and Moist

Simple things are the hardest to make well, and roll cake is a perfect example of it. Today I’m going to show you how to make my recipe, which was tested many times to ensure the cake is soft and moist and rolls well without breaking. This recipe makes a rolled cake that resembles the Minami Aoyama roll I had in Yoku Moku Tokyo. Enjoy!

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Make one roll 19x27cm
Cake batter
Egg white 60g
Sugar (A) 30g
Egg yolk 40g
Sugar (B) 10g
Pastry flour 40g
Butter 15g
Milk 15g

Whipping cream
35% cream 120g
Sugar 8g

Sponge cake
1/Melt butter and milk in microwave and set aside.
2/In a clean bowl, beat the egg white until barely firm. Add sugar (A) in stages, when there’s big bubbles, when it’s whitened, and when it’s almost done. In a separate bowl, whip the egg yolk with sugar (B) until whitened. Add 1/3 of the egg white to the egg yolk and mix, add melted butter mixture and mix until well incorporated. Add to rest of the egg white. Sieve the pastry flour into the mixture and mix gently without deflating the batter.
3/ Pour onto the baking sheet lined with parchment paper and bake in preheated oven 180C for 13min. Remove from the oven and cover with another piece of parchment paper. Roll length wise a few times. Let cool completely and remove the parchment paper and any skin attached. Cut the end to a 45° angle.

Whipped cream
1/Add sugar to very cold whipped cream and whip until soft peak.
2/Spread the cream over the cake and roll. Rest in the fridge for 3hr and serve.

#creamroll #rollcake #asmrbaking
Before you try my recipe, make sure to check this post https://www.pastrynotes.com/kitchen-e... on my blog!

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