Sunday, 29 April 2012

Roll Cake Recipe - by Ochikeron

A few days ago i tried out a recipe from one of my favourite Youtube channels, Ochikeron.
She does wonderful Japanese, desert and Kawaii recipes, that are all so easy to make!

Below is her video instructions and the instructions with some alterations I found I had to make.

Japanese Roll Cake

Difficulty: mediumTime: 60minNumber of servings: 8 pieces
Necessary Equipment:9-inch square brownie panelectric mixer


((Sponge Cake))2 egg50g (1.8oz.) superfine sugar35g (1.2oz.) cake flour20g (0.7oz.) milk (room temperature)

((Filling))200ml fresh cream (heavy whipping cream) Halve the amount of cream she suggests! use only 100ml, otherwise your cake will be bursting at the seams!1 tbsp. granulated sugarsome fruits of your choice: strawberry, kiwi, canned fruits are okay!

1/4 tsp. Vanilla essence


((Sponge Cake))1. Line the brownie pan with waxed paper or parchment paper. Preheat the oven to 180C (350F).2. Beat eggs and sugar with wire whisk in a metal bowl. Placed it over the pan of hot water and melt the sugar and warm them up to 40C (104F). 3. Then with an electric mixer, beat the batter on high speed for about 5 minutes until white and fluffy. Then on low speed, beat for about 2 minutes to set the texture.4. Sift in flour and fold together with spatula for about 10 times.5. Add milk and fold together with spatula for about 50 times until combined.6. Spread the batter in the brownie pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.7. Bake at 180C (350F) for 11-12 minutes till lightly brown. I found mine needed 20mins(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 wax 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 fresh cream, vanilla essence and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, 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). The cake will roll easily if you use minimal filling, so place the fruit and cream sparingly!4. Wrap the cake Roll the cake gently, like you are doing a sushi roll, in the parchment paper and put in a fridge for 30 minutes to set.5. Cut into round pieces! 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!

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