Cake Roll
A Japanese-style cream cake roll made with custard cream and whipped fresh cream.
Ingredients
Custard cream (refer to P71 for preparation and P73 steps 9~14)
to taste
Eggs
to taste
Fine granulated sugar
to taste
Cake flour (sifted in 4-5 batches)
to taste
Cornstarch
to taste
Whipped cream
to taste
Heavy cream (for whipping)
to taste
Liqueur (added at the end)
to taste
Raspberries (some halved, some whole)
to taste
Sugar syrup (for brushing on cake surface)
to taste
Powdered sugar (for decoration)
to taste
Instructions
1
Making Custard Cream
Refer to P71 for preparation and P73 steps 9~14 to make the custard cream. Preheat the oven to 200°C.
2
Making Cake Batter
Add whole eggs, egg yolks, and fine granulated sugar to a mixing bowl and heat over a double boiler. Whisk to incorporate air and form large bubbles. Once the mixture reaches about body temperature, remove the hot water.
3
Whipping the Egg Mixture
Use an electric mixer on high speed to whip the egg mixture thoroughly until the batter is completely cooled. When you lift the whisk, the batter should fall like satin, with the trail not disappearing immediately. At this point, switch to a regular hand whisk, and while making large mixing motions, gradually add hot water to adjust the consistency.
4
Adding Dry Ingredients
Sift the cake flour and cornstarch into the batter in 4-5 batches. Each time, use a rubber spatula to fold from the bottom upward in large sweeping, cutting motions until no powder is visible. Continue folding until lifting the spatula causes the batter to flow down smoothly.
5
Pouring into Pan and Baking
Pour the batter into the baking pan and smooth the surface with a rubber spatula or scraper. Lift the pan and tap it on the work surface 2-3 times, then tap the bottom of the pan 4-5 times to release air. Bake in the oven at 200°C for 10-11 minutes. Before removing, insert a bamboo skewer into the center of the cake; if no batter sticks, it is done. Immediately invert the mold to release the cake and peel off the baking paper. Lay a wrung-out clean damp cloth on top, then cover with plastic wrap.
6
Making Whipped Cream
Place the heavy cream and fine granulated sugar in a mixing bowl set over ice water to cool. Whip the cream to about 60% stiffness (medium peaks). Finally, add the liqueur and mix until combined.
7
Combining Custard and Whipped Cream
After sifting the custard cream, add 1/4 of the whipped cream and fold with a rubber spatula until completely uniform. Then gradually fold in the remaining whipped cream.
8
Finishing the Cream Mixture
Keep the bowl over ice water and continue mixing with a rubber spatula or whisk until all ingredients are well combined and the cream becomes soft and smooth.
9
Preparing the Cake Roll
Lay baking paper on the work surface and place the baked cake with the golden side facing up. To ensure the cake rolls tightly at the end, slice off a thin strip from one edge of the cake at an angle. To make rolling easier, make shallow cuts parallel to the angled side every 4-5 cm. Then brush a layer of sugar syrup over the surface.
10
Piping the First Layer of Cream
Fit a round piping tip onto a piping bag, fill with whipped cream, and pipe starting from the front edge of the cake. Do not pipe cream on the angled cut side.
11
Piping the Second Layer and Placing Raspberries
Turn the cake around and pipe a second layer of cream starting from the side closest to you, leaving gaps between lines. On the second layer of cream in the first row nearest you, place whole raspberries (this will become the center of the roll). Then place halved raspberries in the gaps between the piped cream.
12
Continuing to Arrange Raspberries
Turn the cake around again. Except for the row of raspberries that will be rolled inward toward you, all other parts should have cream piped on top, especially the halved raspberries which should receive a double layer of cream.
13
Starting to Roll
Turn the cake around again, lift the baking paper, and start rolling forward.
14
Tightening the Center
The edge of the cake at the start of the roll should be tightly pressed into the center of the roll.
15
Chilling to Set
When you reach the end of the roll, press the cake edge underneath, and apply pressure from above to adjust the shape. Then wrap with plastic wrap and refrigerate for about 30 minutes to let the cake set.
16
Final Decoration
Remove the cake roll. Place a long strip of cut baking paper along the center of the cake. Dust with powdered sugar for decoration, then remove the baking paper. Trim both ends of the cake roll neatly. Finally, dust the reserved 1/2 raspberries for decoration with powdered sugar and arrange them alternately with the non-dusted raspberries along the center of the cake.
