Corner Café

March 1, 2020

Japanese Cream Roll 生乳捲

Filed under: Cakes & Cupcakes — SeaDragon @ 5:30 pm
Tags: , ,

I made the Japanese Cream Roll yesterday, using the video recipe I posted earlier. It is very similar to the Cotton Sponge Roll I made before, but this one uses more eggs (I used 8 egg yolks, and about 6 egg whites here). Not paying attention and probably I haven’t made sponge cake roll for quite a while and with lack of practice, I over-whisked the egg whites to firm peaks, and the cake rose too much, and wrinkled after cooling down (I think that is the reason, LOL)…

Makes one 30cm × 25cm sheet cake

[Ingredients]

60g butter
18g milk
50g plain flour
10g arrowroot flour, or cornflour (corn starch)

150g egg yolks (about 7-8 large egg yolks)
65g caster sugar A
1 teaspoon vanilla extract

180g egg whites (about 5-6 large egg whites)
65g caster sugar B

Filling:
1/2 quantity Crème Chantilly

[Preparation]

  1. Preheat oven to 170°C. Line the base and sides of a 30cm x 25cm x 2cm lamington/Swiss roll tin (or baking tray) with baking paper. Sift plain flour and arrowroot flour together, set aside.
  2. Whisk egg yolks, caster sugar A and vanilla until smooth, set aside.
  3. Melt butter and milk in a saucepan over gentle heat. Once the butter is melted and just simmering, turn off heat (if you have a thermometer, check that it is 60°C) and add all the flours at once. Whisk quickly into a smooth paste.
  4. Add whisked egg yolks, and whisk again until smooth. Pour into a large mixing bowl and set aside.
  5. In another clean mixing bowl, whisk egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar B, spoonful by spoonful, until soft peaks stage.
  6. Fold 1/3 of the meringue into the yolk mixture. Pour it back to the rest of the meringue, and fold in until combined.
  7. Pour batter into the prepared tin. Smooth the surface. Give the tin a tap on the bench to get rid of any large bubbles. Bake for about 20 minutes, or until top is light golden brown and firm.
  8. Turn out onto a cooling rack and carefully remove baking paper. Turn the cake right side up to finish cooling to room temperature, about half an hour.
  9. Turn the cooled cake upside down onto a sheet of clean baking paper larger than the cake, short side nearest to you. Spread Crème Chantilly onto cake, leaving the short side about 2 cm furthest from you without the cream (watch the video for the rolling up). Gently makes 3 cuts, without cutting through, parallel to the short sides nearest to you, to allow rolling up easier.
  10. Put a rolling pin, or a long ruler, underneath the baking paper nearest to you, start rolling up the cake, with the help of the rolling pin, use one quick smooth action without stopping. Tighten the roll, and close the sides with the baking paper. Chill in the refrigerator for half an hour, before removing the baking paper to serve.

Taste: Spongy, moist and soft chiffon Swiss roll with cream filling
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator
Recipe References: 生乳捲 video

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