Polka Dotted Roll Cake

Name: Polka Dotted Roll Cake
Cuisine: American
Ingredients: 65 grams Cake flour; 80 grams Granulated sugar; 4 Eggs; 50 ml Milk; 50 ml Vegetable oil; 2 blocks each Chocolate (matcha, strawberry); 150 ml Heavy cream; 15 grams Granulated sugar

cookpad.japan @cookpad_jp

I love roll cakes and I was wondering if I could make a roll cake stylish with parchment paper. I referred to a recipe by Takako Inada for the sponge cake.

Be careful when you peel off the parchment paper! Otherwise the polka dot pattern may get damaged.
White chocolate polka dots in a cocoa sponge cake would be cute as well . Recipe by Asaemon

I love roll cakes and I was wondering if I could make a roll cake stylish with parchment paper. I referred to a recipe by Takako Inada for the sponge cake.

Be careful when you peel off the parchment paper! Otherwise the polka dot pattern may get damaged.
White chocolate polka dots in a cocoa sponge cake would be cute as well . Recipe by Asaemon

cookpad.japan @cookpad_jp

I love roll cakes and I was wondering if I could make a roll cake stylish with parchment paper. I referred to a recipe by Takako Inada for the sponge cake.

Be careful when you peel off the parchment paper! Otherwise the polka dot pattern may get damaged.
White chocolate polka dots in a cocoa sponge cake would be cute as well . Recipe by Asaemon

I love roll cakes and I was wondering if I could make a roll cake stylish with parchment paper. I referred to a recipe by Takako Inada for the sponge cake.

Be careful when you peel off the parchment paper! Otherwise the polka dot pattern may get damaged.
White chocolate polka dots in a cocoa sponge cake would be cute as well . Recipe by Asaemon

Saved

Ingredients

65 gramsCake flour
80 gramsGranulated sugar
4Eggs
50 mlMilk
50 mlVegetable oil
2blocks each Chocolate (matcha, strawberry)
For the cream:
150 mlHeavy cream
15 gramsGranulated sugar

Saved

Steps

1

Line a baking tray with parchment paper. Sift the cake flour.
2

I used these chocolate squares. They are thin and easy to handle. Melt them in the microwave.
3

Make a polka dot pattern on the tray from Step 1 with the Step 2 chocolate. You can make the pattern as shown in the photo with the end of a chopstick easily. Chill the patterned parchment paper and the baking tray in the fridge.
4

Separate the egg yolks and whites. Put egg yolks in a bowl and beat them with a whisk. Add half of the granulated sugar and whip until the mixture forms a thick ribbon when whisk is lifted. Add the milk and vegetable oil in that order and mix after each addition. Add the flour and mix well.
5

Put the egg whites in a different bowl, add the rest of the sugar, and whip until stiff peaks form, to make a meringue.
6

Add 1 dollop of meringue from Step 5 into the bowl from Step 4 and stir well with the whisk. Add the remaining meringue in 2 batches and fold in gently with a rubber spatula.
7

Pour the batter into the baking tray. Smooth out the surface and bake in the oven for 12 minutes at 180℃. When it's baked, remove from the baking tray, and let cool with the parchment paper attached. Once it has cooled a little, cover with cling film. This is how the sponge cake looks when it's baked.
8

Combine the heavy cream and granulated sugar in a bowl and whip until soft peaks form.
9

To finish: Peel off the parchment paper from the sponge cake. Spread the whipped cream on the browned side, and roll up in the way you make sushi rolls, working forward, away from your body. Place the rolled cake with the edges faced down, and rest it in the fridge for about 1 hour.