Japanese · Dessert
Roll Cake with Cream Filling
A delicate Japanese-style roll cake (roru keeki) built from an airy, oil-enriched sponge that is baked thin, rolled while warm to train its shape, then unrolled and filled with lightly sweetened whipped cream and fresh strawberries before being rolled again into a soft spiral.
$1
30 minsPrep
11 minsCook
71 minsTotal
MediumLevel
Nutrition per serving
355Calories
5.2gProtein
23.5gFat
30.3gCarbs
21.2gSugar
0.5gFiber
54mgSodium
149mgChol
11.5gSat Fat
104mgPotassium
46mgCalcium
1mgIron
0.3mcgVitamin B12
9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Champagne
local
Sencha Green Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and line a shallow rectangular baking sheet with parchment paper, sized to give a thin even layer of batter.
2
Separate the 54g egg into yolks and whites, keeping both in clean, grease-free bowls.
3
Whisk the yolks with half the sugar (16g) and the vegetable oil, warmed milk, and vanilla extract until pale and slightly thickened.
4
In the stand mixer, whip the egg whites, gradually adding the remaining 16g sugar, until you get a glossy meringue with firm but not dry peaks.
5
Fold a third of the meringue into the yolk mixture to loosen it, then sift the cake flour over the top and fold in gently.
6
Fold in the remaining meringue in two additions, keeping as much air in the batter as possible, until just combined with no visible streaks.
7
Pour the batter onto the lined tray and spread evenly to the edges with a spatula; tap the tray once to release large bubbles.
8
Bake for 10-12 minutes until the sponge springs back when lightly pressed and the top is pale golden.
9
Immediately invert the warm sponge onto a fresh sheet of parchment, peel off the baking parchment, and loosely roll the warm sponge up with the fresh parchment inside to set its curled memory; cool completely on a wire rack rolled up.
10
Meanwhile, whip the heavy cream with the 6g sugar to soft, spreadable peaks.
11
Unroll the cooled sponge carefully, spread the whipped cream evenly over the surface leaving a small border, and scatter the halved strawberries over the cream.
12
Re-roll the sponge tightly using the parchment to guide it, then wrap in the parchment and chill briefly to set the shape before slicing into rounds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 54g54g Egg, separated, yolks and whites
- 32g32g Sugar White, divided between yolk batter and meringue
- 22g22g Cake Flour, sifted
- 8g8g Vegetable Oil
- 10g10g Whole Milk, warmed slightly
- 2g2g Vanilla Extract
- 70g70g Heavy Cream, whipped to soft peaks, 1
- 6g6g Sugar White, for whipped cream, 1
- 30g30g Strawberry, hulled and halved, 1
