Cake Roll
Japanese rolled cake made with separated-egg sponge cake batter piped into stripes and baked, filled with custard cream and assorted fresh fruit.
Ingredients
Eggs (separate whites and yolks)
2 (about 100g)
Caster sugar (for yolks)
30g
Caster sugar (for meringue)
30g
Cake flour (sifted)
60g
Powdered sugar
As needed
Orange (peel and segment)
1 (200g)
Banana (cut into pieces, sprinkle with lemon juice)
1/2 (70g)
Kiwi (cut into pieces)
1/2 (50g)
Blueberries
14 (20g)
Raspberries
11 (20g)
Strawberries (cut into pieces)
3 (about 35g)
Syrup (water:sugar = 3:1)
25ml
Cointreau
10ml
Heavy cream (whipped to stiff peaks)
60ml
Milk (for custard cream)
160ml
Vanilla bean (for custard cream)
1/4 pod
Egg yolks (for custard cream)
2 (about 40g)
Caster sugar (for custard cream)
45g
Cake flour (for custard cream)
15g
Instructions
1
Preparation
Draw a 25cm square on baking paper. Spread butter on the four corners of the baking tray, then flip the paper and stick it on. Sift the flour.
2
Making the yolk batter
Separate the egg whites and yolks. Place the yolks and caster sugar (30g) in a mixing bowl, and whisk until pale.
3
Making the meringue
Refer to page 114 to make meringue using the egg whites and caster sugar (30g). Start preheating the oven to 190°C.
4
Mixing the batter
Add 1 scoop of meringue into the yolk batter to combine, then add the remaining meringue. Using a rubber spatula, fold from the bottom up. Once slightly marbled, add the sifted cake flour. Use the spatula to scoop up the batter in a circular motion and fold it back in, repeating quickly.
5
Piping and baking
Transfer the batter into a piping bag fitted with a piping tip. Pipe diagonally following the square frame on the paper. Sift powdered sugar through a tea strainer, then sift again after 1 minute. Bake at 190°C for about 10 minutes.
6
Preparing fruits and cream
Prepare the fruits: peel and segment the orange; cut the kiwi, banana, and strawberries into pieces (sprinkle the banana with lemon juice); drain off the moisture. Mix the syrup with Cointreau. Refer to page 31 to make the custard cream, whip the heavy cream to stiff peaks, then fold it into the custard cream.
7
Cooling and removing paper
Once the cake is golden brown, transfer it along with the baking paper to cool. Once cooled, flip it over and carefully peel off the bottom paper.
8
Preparing to roll
Keep it flipped and move it onto a cutting board, trimming the right end diagonally. Transfer to another piece of baking paper, brush the surface with the syrup-alcohol mixture, and make 4 cuts at the starting end. Spread the cream, with a thinner layer at the edges.
9
Arranging fruits and rolling
Arrange the fruits in rows, leaving about 5cm of space. Use the baking paper as an aid to roll the cake tightly without gaps. Press the seam with a ruler to seal it.
10
Chilling to set
Secure with a rubber band, seam side down, and chill for about 10 minutes. Remove the paper, trim about 1cm from each end, and cut into about 4cm-thick slices.
