Japanese Perfect Roll Cake

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How To Make Japanese Perfect Roll Cake

Japanese Perfect Roll Cake

Ingredients Japanese Perfect Roll Cake

  1. Corn Oil 45ml.
  2. Milk 50ml.
  3. Cake Flour 55g.
  4. Egg Yolk 5 pcs.
  5. Egg White 5.
  6. Salt 0.1g.
  7. Lemon Juice 2ml.
  8. Sugar 45g.
  9. Whipping Cream 180g.
  10. Icing Sugar 18g.


Methods How To Make Japanese Perfect Roll Cake

  • Separate the whites from the yolks and freeze the whites for about 15 minutes.
  • Whip corn oil and milk until emulsified, pour in sifted low-powder flour, and mix well, add the egg yolk and mix well.
  • Egg whites and lemon juice, add in caster sugar in 3 batches and beat until the texture is obvious and not easy to flow.
  • Add the beaten egg whites into the egg yolk batter and mix well, pour into the greased baking pan.
  • Put it in the middle rack of the preheated oven, bake at 160°C for 25 minutes, take it out, and let it cool.
  • Light cream, powdered sugar/granulated sugar, beat until not easy to flow, and flip the cake slices onto the parchment paper.
  • Smear light cream, 1/3 of the edge is raised, roll it up with a rolling pin, wrap it in oiled paper, and refrigerate for 30 minutes to set the shape.

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