Japanese Cream Swiss Roll with Five-Egg Sponge
From the MolalaCook kitchen · 烘焙手記
Japanese Cream Swiss Roll with Five-Egg Sponge
日式原味忌廉蛋糕卷
A five-egg sponge rolls around plain whipped cream in this Japanese-style roll cake.
▶ Watch the recipe
Before you begin
A thicker ridge of filling at the starting edge helps form a round centre. Chill the wrapped roll before using a clean knife for each slice, so the cream stays in its spiral.
Method 做法
Start the sponge
Separate the eggs and place the whites in the freezer for about 15 minutes while preparing the yolk batter. Whisk the oil and milk until emulsified, sift in the flour and stir smooth. Mix in the yolks.
See this stage at 1:40 →
Whip and fold
Add salt and lemon juice to the whites. Beat, gradually adding the 45 g sugar in three portions, until the whisk leaves distinct tracks and the foam holds its shape. Fold into the yolk mixture in stages.
See this stage at 4:02 →
Bake on a lined tray
Spread evenly in the paper-lined baking tray, including the corners. Bake on the middle rack at 160°C (320°F), with upper and lower heat, for about 25 minutes. Cool on a rack.
Fill, roll and chill
Whip the cream and icing sugar until it holds its shape. Peel the paper from the cooled sponge, spread with cream and build a slightly higher ridge near the starting edge. Roll up using parchment for support and refrigerate for at least 30 minutes before slicing.
See this stage at 6:24 →
Watch & bake along
Japanese Cream Swiss Roll with Five-Egg Sponge
✦How do I keep the sheet from drying unevenly?+
Tools for this recipe
Non-Stick Swiss Roll Cake Pan (28 cm)
Spread the sponge into an even sheet in this 28 cm square roll pan.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
