How to Make Japanese Roll Cake (Swiss Roll Recipe) | OCHIKERON | Create Eat Happy :)
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- Опубліковано 16 лис 2011
- Roll Cake is a type of sponge cake roll. In Japan, we call it "Roll Cake" but in some other countries people call it Swiss roll or jelly roll.
I used to make it every week when I first knew that I can make it at home. But now I haven't made it for a long while... maybe for more than 5 years! LoL
Anyways, thanks to my recipe, I could make it again! hehe
Some people asked me about my hair, so here I will link about my NEW hair coloring product!
Palty Bubble Hair Coloring: Marshmallow Ash
createeathappy.blogspot.com/20...
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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 (1.8oz.) superfine sugar
35g (1.2oz.) cake flour
20g (0.7oz.) milk (room temperature)
((Filling))
200ml fresh cream (heavy 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 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. (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 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).
4. Wrap the cake 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!
レシピ（日本語）
cooklabo.blogspot.com/2011/11/...
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It's a great recipe for holiday seasons: Thanksgiving, Christmas, New Year's party :D
What is Cake Flour?
createeathappy.blogspot.jp/201...
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I've made this twice. First time exactly like your recipe but second time added some cream cheese to the whipped cream filling and some homemade blue berry jam spread on the cake before adding the whipped cream. Super yummy. I had some trouble converting measurements to US system but it all worked out! Next time I'm going to make a bigger one!
At 5:41 when she holds out a bite of the cake there's a small heart on one end. Probably unplanned and random but I find that really cute :)
For a Japanese person you speak English pretty good
Hi ochikeron, I've tried many sponge cake recipes and each time they failed. The texture is always very dry. Yesterday I've tried this recipe ( I only made the spongecake) and to my suprise it turned out very good! Thank you very much! Next time I will try the strawvberry shortcake and red velvet cupcake! Please do more baking video's!!!
Hello! I have tried this recipe last week and the roll cake was tasty and awesome:D (and I have tried to add in milk when making the whipping cream, it tasted good too!) Thanks for giving such a good video and recipe. However, I want to ask that if I want to make a chocolate taste roll cake, can I just add cocoa powder into this recipe?
Ochi-Sensei , please can you tell me how should i put my mircowave degree and time because my Microwave doesn't bake in C degrees .. thank you and i hope to reply me soon :)
ur oven speaks!
Ojima roll!
These videos make me hungry.
Your oven talks!!!!!??!Lucky:)
I kept coming back to your recipe and it has always been super successful. Thank you.
all info are in the description box :)
+Mina Mimi you can always find the bgm info in the description box
材料も揃いやすく、作り方も簡単で、おいしいロールケーキが作れました！！！！
This is the best roll cake recipe I have tried. It came out PERFECT. Thank you so much!!!
I went to Japan for a semester last year and this was by far my favorite food (I'm a fatty). I'm so happy I know how to make it now! I need it in my life!!
That looks soooo good. It is amazing how you get the sponge cake so even on the top.
Everything you make looks so cute, pretty and delicious. I love how it's all so colourful and delicate.
I love this recipe, never fails. I have been using it for years, thank you!!
All your tutorials are AWESOME. Keep up the good work! Thanks for sharing!