I was addicted to baking this roll cake last weekend.
First one I made was trial. Second one got too burned. Third one went ok but too thick to roll. Final one was perfect so that I could bring it to a party we went to sunday night.
Making the batter part was pretty easy - I can say it’s the easiest cake I’ve baked ever - however rolling part on the other hand bothered me a lot. If I wanted to compromise, the first one was good enough but I am a perfectionist, what could I do?
I can guarantee that the taste and texture of the cake will be fantastic!
Trust me, this is not a normal recipe for sponge cake.
Here is the magic recipe.
+ Ingredients +
Egg — 4 ( Take them out of the fridge and wait for at least 30min )
Sugar — 90g (55ml)
Cake mix flour (Swan’s down or Softa Silk) — 50g (50ml)
Whip cream
+ Direction +
1.Preheat the oven
2.Mix sugar and eggs in the bowl * Must use hand mixer and mix for 10 - 15min.
3.Add sifted cake flour in, mix with hand mixer for 5 min.
4.Line the cake pan (32ｃｍX26cm) with cooking paper and pour the cake butter in it.
5.Drop the pan 2 - 3 times from a height of 20cm in order to get rid of bubbles.
6.Bake at 350F for 12min in the middle rack of your oven.
7.Take it out from the oven and drop once again from a height of 20cm to prevent it from shrinking.
8.Flip it over on a cutting board, wait for 2min and take it out of the cake pan.
9.Wait till it gets cool down, spread whip cream on top of the cake and roll.
I found this recipe from this website
Japanese recipe is here
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