Classic Cream Roll Cake
A soft and fluffy sponge cake rolled up with sweet whipped cream filling.
Story
This delicate sponge cake is light as air and perfect for afternoon tea. The secret lies in gently folding the flour and yolk mixture into a glossy meringue to keep the texture tender.
Ingredients
Corn Oil
40g
Whole Milk
50g
Cake Flour
60g
Eggs
4 large
Lemon Juice
few drops
Caster Sugar
60g
Heavy Cream
200ml
Instructions
1
Prepare the Batter Base
Whisk the corn oil and milk together in a bowl until fully emulsified. Sift the cake flour into the liquid mixture and stir until just combined and no lump remains.
2
Add Yolks
Separate the egg whites from the yolks. Add the yolks directly into the flour and milk mixture. Whisk gently until the batter becomes smooth and glossy.
3
Whip the Meringue
Add a few drops of lemon juice to the egg whites. Begin beating on high speed, gradually adding the sugar in three separate batches. Continue beating until soft peaks form, creating a glossy meringue that curls over slightly when the whisk is lifted.
4
Fold and Bake
Gently fold a third of the meringue into the yolk batter to lighten it, then add the remaining meringue and fold until just incorporated. Pour the batter onto a lined baking sheet and spread evenly. Bake at 170°C (340°F) for about 15-20 minutes until golden brown.
5
Roll and Fill
While the cake cools slightly, whip the heavy cream until stiff peaks form. Flip the warm cake onto a clean towel, peel off the paper, spread the whipped cream evenly, and roll it up tightly from the short end. Chill before serving.
