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Friday, November 18, 2011

Very Basic Japanese Roll Cake / Swiss Roll / Log Cake (Cup Measurements) - Video Recipe

Roll Cake is a type of sponge cake roll. In Japan, we call it "Roll Cake" however in some other countries people call it Swiss roll, jelly roll, log cake, etc.


https://www.youtube.com/watch?v=gWkqB5b2-RY

This recipe is a very basic one. More roll cake ideas are linked in the end of this video, available on my channel ;)



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Japanese Roll Cake

Difficulty: medium
Time: 60min
Number of servings: 8 pieces

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Sponge Cake))
2 egg
50g (5&1/2 tbsp.) superfine sugar
35g (4&1/3 tbsp.) cake flour
20g (1&1/3 tbsp.) milk *room temperature
((Filling))
200ml whipping cream
1 tbsp. granulated sugar
some fruits of your choice: strawberry, kiwi, canned fruits are okay!

Directions:
((Sponge Cake))
1. Line the brownie pan with parchment paper. Preheat the oven to 180C (350F).
2. Beat eggs and sugar with a whisk in a bowl. Place it over hot water, melt the sugar, and warm it up to 40C (105F).
3. Then with an electric mixer, beat the warmed mixture on high speed for about 5 minutes until white and fluffy. Then turn down to low and beat for about 2 minutes to set the texture.
4. Sift in flour and fold together with a spatula for about 10 times.
5. Add milk, then fold together with a spatula for about 50 times until combined.
6. Spread the batter into the pan and drop the pan lightly on the counter to raise air bubbles out of the batter.
7. Bake at 180C (350F) for 11-12 minutes till lightly brown. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
8. When it's done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
9. When it's cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up.
((Filling))
1. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, then whisk the cream until it forms a soft peak.
2. Dice the fruits of your choice.
3. Coat the surface of the sponge cake evenly with the cream. Place the fruits over the creamed surface (leave an inch at both ends).
4. Roll the cake in the parchment paper and put in the fridge for over 30 minutes to set.
5. Cut into round pieces to serve. The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

レシピ(日本語)
http://cooklabo.blogspot.com/2011/11/blog-post_18.html
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3 comments:

  1. I stumbled onto your YT videos today and I just fell in love with you! This recipe seems hard but I will give it a try because my hunnie loves these swiss roll cakes! ^^
    I would like to ask if cake flour is the same as all purpose flour?? :) Thanks!

    ReplyDelete
  2. hi ochikeron san, I tried to bake swiss roll but the cake didn't turn out well, with lots of holes on it. Do you know what I have done wrong?
    I used a 9 inch pan, but the batter was so little, the cake turned out very thin. Can I change to a smaller pan instead? Arigatou! :)

    ReplyDelete
  3. I read that Post and got it fine and informative. Please share more like that...
    cakes to order

    ReplyDelete

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