I love Asian patisseries with their cute and fluffy cakes, they are usually spongy (which I love most) and at the same time very fluffy soft. Also, they usually have “Asian” flavors, such as taro, matcha green tea, even durian 😛 But one day we tried the Korean patisserie and there were slices of white rolled cake that really drew my eyes. So the cake itself is all white, without any hint of yellow whatsoever, and then it was filled with vanilla cream. So of course I tried it, it was nice! Spongy texture, was not as delicate as cake with a lot of egg yolks, then the creamy vanilla whipped cream – all adds up to a one delicious dessert.
I have not made any rolled cake since my first attempt at rolled cake here which was satisfactory according to The Wifey’s Corner Team aka Mr Hubby and myself 😀 But after making this moist cake and these rich cheesy cookies, I have saved up a small bag of egg whites. Whilst I can and have used them for cooking, there are still some left and sitting in the fridge for couple weeks now. So then I remembered that white rolled cake I had a while ago and I looked up the recipe for it.
I followed the recipe from a Youtube channel here. The recipe is easily followed and use only the typical stuffs in the pantry. The ingredients are as follows:
- 40 grams flour, sifted
- 20 grams milk powder, sifted
- 40 cc milk
- 30 cc vegetable oil
- 120 grams egg white (from about 4 eggs)
- 45 grams sugar
- For whipped cream: 140 grams thickened cream, 15 grams sugar, 15 grams sweetened condensed milk
Mix together milk and vegetable oil in a bowl.
Then add in the sifted flour and milk powder to the bowl, mix well with a whisk balloon.
On separate bowl, beat the egg white until foamy then gradually add the sugar a little at a time while mixing until it becomes glossy and hard meringue stage.
Add 1/3 portion of the meringue to the flour mixture, and fold to combine well with a spatula. Be gentle on this, so that we don’t lose all the air in the meringue. Once it is all combined, add more meringue and fold again, repeat this step for the rest of the meringue.
Pour the batter to a lined rolled cake pan (27 x 27 cm), smooth the surface with spatula. Tab the bottom of the pan to release trapped air bubbles.
Bake on preheated oven at 170C for about 12 minutes
Once cooked, release the cake from baking pan, flip the cake to another clean sheet of baking paper and gently peel off the baking paper that stuck to the bottom and side of the cake. Let aside to cool to room temperature. Meanwhile waiting for the cake to cool, you can prepare the whipped cream filling. I omit sugar and sweet condensed milk this time and instead mixed in 1-2 tablespoon of Nutella. Also, I have just a bit of thickened cream left, therefore my filling is not as thick one showed in the video.
Once it the cake is cooled, spread the whipped cream generously on the surface of the cake and leave some space at the of the cake. Roll it away then wrap with a clean baking paper, secure each end to hold its shape and refrigerate. Best enjoyed straight from the fridge 🙂