I always think of rolled cake as a tricky (or challenging) recipe and have never even think of attempting any roll cake recipe. Lately, I have seen a lot of videos on Youtube and they seem not overly scary as I once thought. After gathering more courage, I decided I want to try it out just to fulfill my curiosity and I do love these rolled cake. There is another recipe that mom gave me, but it used four times more eggs for the same size of cake as this recipe below. Although that one taste much softer and better, I just can’t bring myself to take on such risk!
First thing first, here is the recipe I copied from here, there are even pictures to help along the way of making this cake.
- 3 eggs, separated yolks to whites in separate bowls
- 70 grams of sugar
- 20 grams of butter, melted
- 40 grams of flour
- For the cream filling: 200 grams of heavy cream, kept in fridge until whipping time and 20 grams of sugar
Beat egg whites until foamy and add the sugar in batches while keep beating continuously until it turns stiff peak.
Whisk the egg yolks in separate bowl just so they are all loosen before adding to the meringue. Carefully fold in the egg yolks and sift in the flour with a spatula. Add melted butter and fold everything together to combine, do not over-mix the batter.
Pour the batter into a baking tray of 30 cm x 25 cm, which has been lined with baking paper.
Tap the baking tray to your kitchen bench a couple of times to release any trapped air bubble before put into pre-heated oven at 180C. Bake for 10-15 minutes, until cake is cooked but not brown on the top surface.
Once you take out the cake from the oven, let it cool to room temperature.
For the cream filling: whip heavy cream together with sugar until it forms whipping texture.
* I added dash of rum and mocha paste to my whipped cream for extra flavour*
Trim off the uneven-sides of the cake, and spread the cream filling generously. Then, gently roll it starting from the end that is closer to you. Once it is rolled, wrap with baking paper or cling wrap and secure the both ends so it help to hold the cake. Refrigerate for at least 1 hour before serving.
This recipe results in light spongy cake and really doesn’t break easily. I am actually impressed that I can make pretty good rolled cake with this recipe and will definitely make these again in the future; or, until I have enough courage to use mom’s recipe ᕙ(⇀‸↼‶)á•—
