Sunday, September 16, 2012

Back to Blogging..... and the best roll cake ever!

After a two year hiatus, I am finally back to blogging!  Whoot!  The past two years have been a roller coaster but life has seemed to sail into calmer waters and I'm feeling gooo-od!

I'm also feeling extremely cheerful because I have finally found THE roll cake recipe!  After several attempts in this elusive search.....  I'm am finally satisfied. 

The texture is fine and soft, and the crumb small and tender.  There is no eggy smell nor taste, which is sometimes quite apparent in cakes, and does not find favor with me.  So if your cake preference involves a heavy egg flavor, then this will not suit you.

Without further ado - here is the recipe adapted from Evan's Kitchen Ramblings:

Original recipe source : 模様入りロールケーキ デコ★ロールもっと作っちゃお! キャラ&動物編 by junko

Ingredients (makes one 10"/25cm roll) :
for the cake :
3 egg whites
1 egg yolk 
65g caster sugar
60ml water
40ml neutral vegetable oil
drop of vanilla extract
80g cake flour (for the cake)
2 tsps cornstarch

Filling :
150ml whipping cream
14g sugar
two types of fruits of your choice, sliced (you could try canned cling peaches and canned pears)

Directions :
1. Preheat oven to 170C.  
2. Make the yolk batter, lightly whisk 1 egg yolk in a bowl. 
3. Add in 1/2 of the sugar (30g) and 1/2 the veg oil (20ml) and whisk until combined. 
4. Add in the water, the rest of the oil & vanilla extract and whisk until combined. 
5. Sift over the 80g cake flour and fold until lumps disappear.
6. Whisk the remaining 3 egg whites, rest of the sugar (35g) and 1 tsp cornstarch until stiff peaks.
7. Fold into the remaining yolk batter and pour batter directly onto the tray.
8. Level with spatula and bake in a preheated oven of 170C for 14 mins until golden.
9. Remove baking paper gently, roll Cake and leave to cool.
5. To make the filling, whisk whipping cream and sugar until soft peaks. using a spatula, spread filling evenly on cake and line the filling onto the cake. roll up cake with the parchment paper and refrigerate to set. 

I can't wait to experiment with the different variations; Pandan, Chocolate, Lemon....mmmm...... which is your favorite roll cake flavor?  Stay tuned!