Fluffiest Roll Cake | Dojima Roll | Japanese Roll Cake
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- Опубліковано 15 чер 2022
- Learn how to make an amazingly fluffy and light Swiss roll cake with some simple steps. I'm sharing my tips and tricks to make it successful at home.
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[INGREDIENTS]
Enough amount for a 10.5" (26.6 cm) x 15" (38 cm) rectangle sheet pan.
Makes about 8 slices of roll cakes
• Egg white: 170g | 6oz (from about 5 large eggs)
• Granulated sugar for meringue: 70g | 2.5oz
• Egg yolks: 100g | 3.5oz (from about 6 large eggs)
• Granulated sugar for yolks: 30g | 1oz
• Vanilla beans: 1/4 pod
• Cake flour: 85g | 3oz
• Milk: 30g | 1oz or 2 Tbsp
• Oil: 50g | 1.8oz (I used olive oil but you can use any other regular oils)
Bake at 355F | 180C for about 13-15mins
Cake syrup
• Granulated sugar: 30g | 1oz
• Water: 30g | 1oz
Cream
• Heavy cream: 250g | 8.8oz
• Granulated sugar: 8g | 0.3oz
• Vanilla beans 1/4 pod or more as you like!
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Hello guys! Note: It takes about 15-25 minutes in room temperature for the cake to cool down completely. I usually make syrup and cream as it cools and roll it up right after so that the cake does not get dried up. (or you can wrap/cover a sponge if you can not frost right after)
When you want to store, wrap tightly and the cake stays moist and fluffy. I recommend you to finish it up within 4-5 days or within 48 hours for the best taste!
When you use a bigger sheet with one batch of the recipe, it usually get baked faster, so start checking earlier than 13 minutes. You can make a half or double batches as you like! The same technique applies.
Hi dear do I use the oven up and down or only down?
I made this last week and followed each step. It turned out really great. How I wish that comment section in yt could post photos so I could show the cake which I have made. It was so soft and fluffy. All the members of the family really loved it and they still ask for more. 😅
Aya! I’m super happy about this recipe. Your previous recipes have never failed with me so I’m excited to try this one as it is just what I needed
I’m glad that’s what you were looking for! Thank you for trying out recipes🙏🏻😊
First time making this swiss roll and turned out to be perfect. Husband and kids loved it!! Thank you for sharing ❤
I really appreciate you provide the measurements both in metric and imperial. I juggle recipes written in English and Japanese as I play around to make my own dairy free recipes (due to dairy allergy), so your recipes are so helpful. Besides that, I just enjoy watching you bake all these yummy things! Kinda mesmerizing
I’m glad it’s been helpful for you! That was an issue for me too when I moved here. Cups, ounce and gram..😅
Thank you!❤️🙏🏻
i just wanna say that your recipes are amazing and so helpful thank you so much
your videos always make me feel better, thank you
Your recipes, explanations/details and presentation are exceptional. Can’t wait to make for my family. Thank you!
Thank you so much!🙌🏻 Hope you guys will enjoy!
This was my first time making a Swiss roll and it turned out great. Thank you so much for the recipe . Looking forward for your recipe on Christmas fruit cake
Wonderful! Thank you for sharing it 🤗💕 Great job!!
thank you so much for this recipe!! I did it! didnt think I could make this for my partner but I managed to do it!!!
So fun! Gave the snacks to her already with some of the whipped cream and she said it was delicious!!! definitely grease the parchment, im worried mine will stick a little. But so amazing thank you so much!
Omg so fluffy! Glad you showed the whole folding process
Thank you!🙏🏻
I made this cake but not the roll. I used this cake to make strawberry mini cakes. It was very fluffy and delivered. Love it.
Thank you very much for this wonderful recipe and your clear explanation!
I baked this roll cake twice and it was a success!
It is so delicious and fluffy!
I love your channel! 😍😍😘
I’m so glad it was a success!😊 Thank you🙏🏻
Thank you
Surely will do this
I learn so much thanks
Hi, I just came across your channel. Your videos are amazing, you have a way of simplifying recipes
You make the most delicious cakes and I have never seen a swiss roll so fluffy it looks delicious almost creamy I'm sure it will just melt in my mouth🤩I can not wait to make this for my family...thank you for the tips I never thought I will be convinced to try and make a swiss roll💃love ur videos and recipe keep it up your so good😍
Thank you so much Bonita🤗 Hope you and your family would enjoy it! Thanks for watching my videos💓
Thank you so much so recipes and all tips and tricks! I just did them and it turn out amazing
I’m so glad!🙌🏻 Great job❤️❤️
I always follow your channel videos which really make the cakes/ dessert successfully done . I'm happy my kids are satisfied with your great receipts! Thanks very much Aya
I'm so glad to hear that!! Thank you♥️♥️
Thank you for sharing. The roll is beautiful 😘
Thank you!😊🙏🏻
Looks delicious! Thank you!!!
Welcome!😊
Thanks for the recipe. That's delicious.❤
My pleasure!! 😊
Thanks. I will bake this today 😊😄
Great! Hope you’ll like it☺️
❤️❤️❤️❤️ Thankies Aya!!!, 😍😍😍 definitely gonna try this...
Awesome!😊❤️ Thank you!
I just made it and it turned out really gôd. Thank you!
I'm glad!🙌 Thank you for sharing it.
I love how you saved the. Crust! I always fail maybe bz i roll it when its hot! And the crust sticks to paper😮
Look really good ! ✨
It also contains plenty of fresh cream…
Just like my favorite roll cake💕
It`s amazing that it can be done at home🥰👍
i like how easy it is 😋
Yes! It is my favorite too❤️
Yummy Swiss roll for my tummy. Its nice n fluffy.
Thank you😊🙏🏻
You are the beste thanks Selma from algeria.
This cake is so good👍🏾💖
Thank you!🥰
Love your channel i use your recepis all the time ❤😊. Hello from Slovakia (central Europe)
i looove ittt
Looks so yummy 😋
Thank you❤️
Wow sister an amazing cake i would eat a slice for lunch with some orange juice
Oh yummy 😋 yum 🤤 yum. I noticed how soft it is when you cut it
Thank you!😁
beautiful
Thank you!
It looks like a cute Twinkie roll cake
Good!
It's an AMAZING DELICIOUS FLUFFY CLOUD☁️☁️☁️😻
Thank you😊
Hata hoy pude conocerte intentare con tu receta creo que hay personas que no dicen laverdad en sus recetas Dios te bendiga siempre 1 abrazo gracias😊
nice vidio.i like shering
Yummy bread
Looks amazing. Do I need to add baking powder?
Hi Aya, you are hands down the best baker/ teacher on youtube. I love all your recipes. 💝 Can I pls. request a Red Velvet Cake? Thanks a lot. ❤
Thank you🥹❤️ And thank you for the request, I hope to share it sometime!
That looks good and when I get my new oven in (after 25 years the old one died) I am going to try this. A lot of what you cook, Aya, the presentation gets a bit involved for this old man, but this little jewel looks just right. Have you ever tried flavored syrups with this recipe like golden, or cane, or maple, or maybe a fruit syrup?
No worry about presentation, you can do as you like!
Yes, you can try any flavors!
made this for my friend’s birthday today and it was the softest, fluffiest roll ever, so delicious. I struggled a bit with the rolling (specially the finishing “seal”, wasn’t sure how to close it up neatly). another issue was that the parchment paper seemed to “scrunch up” in some spots, so the surface didn’t have that slick finish all around. do you have any tips on how to fix these for next time? overall, another incredible recipe! thank you for being so thoughtful with the details (close-ups on the texture of the batter, meringue, the timing etc) and so generous with your knowledge 🤍
I'm so glad! Thank you for sharing it. About your questions:
I tight it up until it doesn't look sloppy and until I see that the cream comes out a little bit from the sides (That's the sign there is no air gap inside.) You do not need to do this if it looks already tight.
About parchment paper, try not to squish it too much when you are rolling the cake so that it doesn't get too wrinkly. Also, it might get much better with thicker parchment paper.
I hope that helps a bit!!
Very good step by step tips and explanations. Do you have a recipe for a chocolate cake roll?
Not a chocolate roll but I recently shared a chocolate sponge cake recipe that you can use for it!
I love this. I made mine with pistaschio cream, it tasted great, and you were right about the syrup. However I think I jad 2 mistakes, I overbaked it thinking it's not brown enough and also overmixed the egg whites. Any tips on figuring out when the cake is done in the oven? I will try this again.
Touch the surface gently: it should bounces back very gently. You might hear the *slight* meringue sound but that is okay as long as it does not leave a dent and if It bounces back. Hope it’ll be baked good next time!
Beautiful!
Hi Aya,
Lately I am into black sesame sponge cake. Do you think I can use this recipe with ground black sesame or Earl Grey flavor? I still try to find a cream that only taste "milk" like Hokkaido milk instead of whipped cream flavor. Haha! I had that roll cake with the Hokkaido cream once at the museum in Taiwan and still miss it til today. Sakura season and my daughter is in Japan following the blooms! Have a great Spring!
Thank you Aya for sharing such good tips for this Swiss roll, can I add mango into the whipped cream and roll it like you did? 😃
Absolutely!!😊
Hello! I made this recipe! It came out perfect! I wonder if I can use this recipe to make shortcake in 6" pan? Thank you so much and you're amazing!❤️❤️❤️
I’m glad! Yes, try not to pour the batter too deep since it can take a lot longer to cook through the center. Bake with a few pans if possible.
@@PastryLivingwithAya Thank you for your reply! ❤️❤️❤️
Hi Aya, how can we make chocolate roll cake ?
Where is the complete recipe? I cannot find the amount of cake flour--is the recipe available all in one place thanks
Excellent work!!!
Thank you!
Le lait avec l’huile vous rajouter quand et avec quoi?
We can just simply drop the cake after remove vrom the oven onto a damp kitchen towel and roll immediately ! Then just let the cake wrapped in that damp towel , let it cool down or put in the fridge !
Could you tell me how much cocoa powder i should add to make a chocolate version please?
Hi , how come I cannot whisk the egg white to fluffy, alway separate the water n white?
Hi Aya, so do I let the cake cool completely before I roll or roll when it is slightly warm? I've tried twice, I find my cake is dense. I'm wondering if it's because I didn't let the cake cool enough...tx!
When you add pressure while it's still warm, it might get squished easily, especially for this sponge since it's very fluffy with not much body support. And try not to overmix the batter to make fluffy texture ;) Hope it'll be a success next time!!!
I would love to try this one! Ive been binge watching all your videos. My daughter's name is Aya and she kinda resembles like your daughter, only my daughter has brown eyes and no hair haha She's only 16 mos 😄 Ive seen a lot of swiss roll with decor, i mean, i dont even know how to call it 😅 i hope you can make one video. 😋
Oh wow! My daughter also barely had hair when she was a baby😆
Thank you❤️ I would love to!
I would love to try this recipe but I can see how much flour do I need. Also what is cake flour. Is it plain flour or self raising flour? Thank you
Is this a quarter sheet pan?
Hi dear do I use the oven up and down or only down?
May I ask how much cake flour do you add on there pls? 50g?
How much cafe flour is necessary?
Hi! Whats the difference between this sponge base and your genoise texture wise? Can i use your genoise base instead? I always find the genoise is more fluffy/tender.. probably because the protwin in egg whites gets mixed together with the yolk hence tenderness?
You can use the genoise recipe too but this one contains more meringue and less cake flour. So it is a bit more elastic and suitable to vent/roll even more!
@@PastryLivingwithAya oh that makes sense! I forgot about the rolling part lol, thankyou!
Hi guys can you say how much flour do you use
This looks really good! Can you make a chocolate version please?
Thank you, I would love to🤗
@@PastryLivingwithAya
Yes pls we need with chocolate ❤
Does this cake suits for layer cake? Thanks for the great recipe!❤
Yes, you can! My pleasure!
Does the simple syrup make the cake soggy?
Not soggy, it feels extra soft and delicate. I bet it’ll get soggy if you brush A LOT more!
Sorry I meant how much flour do I need?
Hi How much baking powder do I need for this recipe if I'm not using cake flour?
you can add cornstarch to all purpose flour if you dont have cake flour
Can i ask what's the measurement of the cake flour? I'll try this recipe today
All the amounts are listed in the description box below!
How big was the pan you used?
It was 9.5” | 24cm x 13” | 33cm.
Mine keeps breaking when I fold it 😢
Can we use more syrup soak the cake?
You could, I recommend not to add a lot more though since it could get soggy.
@@PastryLivingwithAya thank a lot for your reply.
Found it.
When to add the milk+oil mixture
You can see I added it at the very end!
STOP CLICKING AROUND AND WATCH THE VIDEO
Do the eggs need to be at room temperature? My cake came out soft but not fluffy.
My eggs were cold from the refrigerator. Thx
The cold egg should not be a problem. If the cake did not look fluffy, try folding the meringue less next time OR make fluffier meringue. The meringue is the biggest key; Check how much I whipped it and folded it in the video, and copy exactly it. Hope it'll be a success next time!
Hi Mommy Chef, I’ve tried the recipe nice, soft and fluffy. However it’s got a very “eggy” taste due to the amount of eggs used. I know we can use vanilla essence to cover the taste but it’s still eggy. What should we do to avoid the egg smell and taste in the sponge cake?
That was not an issue for me, so I am not exactly sure but try baking slightly longer if you feel the smell was not pleasant. And if vanilla extract did not help, also try vanilla beans, that is more flavorful. Or any other flavors you like!
You can also try with genoise cake recipe if you like less eggs.
Hope that helps!
It will be eggy. But the next day the egg smell will reduce. Add orange or lemon zest or both with vanilla if possible.
Wait… how much cake flour?
Hi how much flour do you add? I don't think i see a precise amount
Around 1/3 cup plus a tbsp of cake flour 😊
What’s make the difference if u add oil n milk to egg first before egg white?
Also why this method of folding n not J style as u did in other.
Yr student. 😘😬
Good questions! This time I mixed up the genoise method and chiffon cake recipe. - By adding milk and oil first, the yolk mixture gets a lot looser, so it'll be a slightly harder to mix with meringue. I also tried mixing cake flour with other liquids beforehand like chiffon cake method, and it tasted really good actually but the sponge was more springy than this method. So I decided to add flour toward the end using genoise method to create more fragile, gentle fluffiness.
And about the folding, typically I use a whisk when I feel the textures of the 2 components are not quite same or similar and they might not blend quickly or lumps might not come off easily with a spatula (Or when I feel it's easier or faster to blend them with a whisk) Soo for example, if the meringue was a lot more stiff this time, I probably used a whisk so that I can for sure eliminate the lumps.
I often use it for mousse because I have to hold very fluffy components (whipped cream and meringue) and loose components (puree or chocolate) and for me, it's just easier to fold with a whisk in that case. So as a chiffon cake. (Meringue + Liquid base)
Ultimately, we can fold with a whisk for almost anything but I just don't do it because sometimes a spatula do a perfect job and I just don't want to create extra things to wash! lol
I don't know if I could explain well but hope it cleared out your why!!!
how much cake flour ?
It's listed in the description box as well!
How much cake flour?😢
How much flour did you add?😊
85g or 8 1/2 tablespoons of flour. But just to let you know the measurements to the ingredients are in the description box. Good luck bakingggg
not to crack the cake u can use few tricks like cake sleeve or what u call it, even bath
and ofc best is what she said :D
also...
I can never cool the chiffon-based roll cake in the fridge. It is always sticky to the paper. I always let it wrapped in room temp and then open it after abt 30 min and put it in the fridge without wrapping papper.
I totally get that! Often times, the amount of ingredients are related (like the one with honey sticks a lot). Applying a thin layer of oil on the parchment paper does help significantly!
Goodness, thank you Aya. I thought, i am the only one who experience that. Yet, no wonder, this technique is rarely applied in my country. I like this separated egg technique. The fluffiness is 👌👌👌.
It look so good but I gave up. I have tried 10 times with other recipe and failed all. I think my oven is the problem. I can bake anything but this roll cake !!😢
You didn't showed the amount of flour milk and oil
Can I use genoise sponge instead?
Yes! This one is more elastic and a bit easier to roll but you can a roll cake with the genoise recipe too!
U didn’t mention how much cake flour?? In grams plz.. is it 60gms??
It’s listed in the description box below.
How much flour???
85g or 8 1/2 tablespoons of flour. But just to let you know the measurements to the ingredients are in the description box. Good luck bakingggg
I would suggest mixing the oilmilk mixture first with 1 cup of the batter,then mix this with the rest of the batter.
I like to do that when I use butter instead!
Please give measurements of ingredients used.
It's in the description
It’s listed in the description and video!
Nice. Somehow I feel that the flour is not enough
only the cake
Japanese Roll Cake Bake at 355F | 180C for about 13-15mins
Enough amount for a 9.5” | 24cm x 13” | 33cm rectangle pan.
Makes about 8 slices of roll cakes
• Egg white: 170g |(from about 5 large eggs)
• Granulated sugar for meringue: 70g |
• Egg yolks: 100g | 3.5oz (from about 6 large eggs)
• Granulated sugar for yolks: 30g | 1oz
• Vanilla beans: 1/4 pod
• Cake flour: 85g | 3oz
• Milk: 30g | 1oz or 2 Tbsp
• Oil: 50g | 1.8oz (I used olive oil but you can use any other regular oils)
Bake at 355F | 180C for about 13-15mins
Cake syrup
• Granulated sugar: 30g | 1oz
• Water: 30g | 1oz
Cream
• Heavy cream: 250g | 8.8oz
• Granulated sugar: 8g | 0.3oz
• Vanilla beans 1/4 pod or more as you like!
1. separate eggs. for yolks add sugar and 1/2 tsp vanilla extract mix until PALE white
remember to cleanup SIDES of bowl, so it wont dry out
2. milk + oil set aside to wait
3. meringue, egg whites, start mixing and when bubbly like hand soap add 1/2 of the sugar
when it is white like shampoo add rest of sugar, when sugar combined, lower the speed
and whip about 2+ minutes, tip should fall and stay firmly. strong peak
4. add 1/3 meringue to yolks mix together, and when done, then + add rest of meringue
mix about 80% done and add, shifted flour, Whisk is the secret wepon.
5. add milk and oil, end the folding with spatula... fold until ribbon 3sec rule?
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