method – roll cake

A roll cake! My favorite treat from an Asian supermarket is the coffee flavored roll cakes. But I try not to buy them because that means finishing the entire thing in a few days… I think this was pretty successful! Maybe overbaked the cake just a tad, but relatively easy assembly with fun serving 🙂 This was also my first chiffon cake! Which I haven’t tried in a regular cake shape, but plan on doing soon as the search for a white cake recipe continues.

Recipe:

adapted from misc internet researches

You need:

2 large bowls, 1 medium bowl

mixer for convenience

Cake:

1/2 c all-purpose flour, sifted

2 Tbsp corn starch

1/3 c + 1 Tbsp granulated sugar, separated

3 separated + 1 whole separated eggs, at room temperature

1 tsp vanilla extract

1 tsp hojicha (or other) extract

Filling (actually don’t remember how much I used):

1/2 c heavy whipping cream

2 Tbsp powdered sugar

Preheat oven to 450 deg F.

In a large bowl, whip 3 egg whites with 1 Tbsp granulated sugar until stiff peaks.

In another large bowl, whip 3 egg yolks + 1 whole egg with 1/3 c granulated sugar until well beaten and batter flows with ribbons. Stir in 1 tsp vanilla extract and 1 tsp hojicha (or other) extract. Sift in 1/2 c all-purpose flour and 2 Tbsp corn starch and mix well. Then, fold in egg whites until just fully incorporated.

Spread batter smoothly into a lined sheet pan or cake pan, filled no more than 2cm/1 inch. Bake for 6-8 minutes until set and barely browned.

Remove cake from oven. While still warm, transfer the cake to a kitchen towel, and roll up the cake from the short-edge. Allow to cool completely. While cooling, make the filling.

In a medium bowl, whip together 1/2 c heavy whipping cream until stiff peaks. Stir in 2 Tbsp powdered sugar, or more to taste. When cake is cooled, carefully unroll the cake. Move the cake to a working surface. Spread the filling evenly on the inside of the unrolled cake. Then, roll it back up!

Cut off two ends and eat cake scraps! Transfer cake to a serving platter, then dust with powdered sugar (or other, I used kinako powder!). Store in the fridge, and allow to warm slightly to room temperature before serving.