method – roll cake

DSCF3129A 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.

adapted from misc internet researches
You need:
2 large bowls, 1 medium bowl
mixer for convenience
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

DSCF3114DSCF3117DSCF3118DSCF3119DSCF3120DSCF3121DSCF3124Preheat 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.

One thought on “method – roll cake

  • December 18, 2017 at 2:43 pm

    yum! better cream-to-cake ratio than ones from the bakery


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