Japanese Perfect Roll Cake

How To Make 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.