Rum Raisin Roll Cake

Name: Rum Raisin Roll Cake
Yield: 1 serving
Cuisine: American
Ingredients: 3 Eggs; 1 pinch Salt; 30 grams Sugar; 30 grams ☆Cake flour; 30 grams ☆Mochiko (or rice flour); 40 grams Rum soaked raisins (finely minced); 1 tbsp The soaking liquid from the rum raisins (or substitute 40 g of sugar + rum); 1 tbsp Olive oil; 3 tbsp Milk; 50 ml~as much (to taste) ♥Heavy Cream (filling); 1 tbsp ♥Rum raisin soaking liquid (or substitute rum); 1 tsp ♥Sugar; 40 grams ♥Rum soaked raisins (finely minced)

cookpad.japan @cookpad_jp

I was trying to figure out what to do with the luxurious leftover rum raisin liquid that I had used to marinate raisins, so I made my favorite roll cake and gave it a grown-up flavor.

Please use a handheld electric mixer to slowly and carefully mix the batter in steps 3~5.
Work quickly for steps 6 and 7.
For those of you that get a little worried about rolling the cake up in step 13, it will be easier to roll up if you cut 3~4 notches into each side of the sponge every 2cm or so, starting from the side closest to you. Recipe by MeguBroaden

I was trying to figure out what to do with the luxurious leftover rum raisin liquid that I had used to marinate raisins, so I made my favorite roll cake and gave it a grown-up flavor.

cookpad.japan @cookpad_jp

I was trying to figure out what to do with the luxurious leftover rum raisin liquid that I had used to marinate raisins, so I made my favorite roll cake and gave it a grown-up flavor.

Saved

Ingredients

1 serving

3Eggs
1 pinchSalt
30 gramsSugar
30 grams☆Cake flour
30 grams☆Mochiko (or rice flour)
40 gramsRum soaked raisins (finely minced)
1 tbspThe soaking liquid from the rum raisins (or substitute 40 g of sugar + rum)
1 tbspOlive oil
3 tbspMilk
50ml~as much (to taste) ♥Heavy Cream (filling)
1 tbsp♥Rum raisin soaking liquid (or substitute rum)
1 tsp♥Sugar
40 grams♥Rum soaked raisins (finely minced)

Saved

Steps

1

Preliminaries [Steps 1 and 2]: Divide the egg yolks and egg whites, and place the egg yolks into a large bowl and the egg whites in a small bowl.
2

Sift the ☆ powdered ingredients, and mince the rum raisins.
3

Add salt to the egg whites, add in half of the sugar in 2 batches, and use a handheld electric mixer to whip the egg whites until they form peaks and are glossy.
4

Add the remaining sugar to the egg yolks, and beat well until it turns pale and and thick. Add the rum raisins. The beaters of the mixer should leave a trail in the batter at this point.
5

Add the olive oil→rum raisin liquid→ and milk in that order, stirring well each time.
6

Add in 1/3 of the sifted cake flour from step 2, mix it in until blended. Add the remaining flour and fold it in using a cut-and-lift motion.
7

Using the same egg beater from step 6, stir in 1/3 of the beaten egg whites from step 3. Fold in the rest using a spatula.
8

Pour the batter into a lined cake sheet pan, and bake in an oven preheated to 180C for 14~15 minutes.
9

Remove the cake from the pan with the cooking sheet still intact, and let cool on a cooking rack etc.
10

When the cake has cooled down a little, cover it with another sheet of kitchen parchment paper and leave until it has cooled down completely.
11

While the cake is cooling, beat the ♥ ingredients together to make the filling.
12

When the cake is completely cool, very carefully peel off the cooking sheet, and then place it back on top.
13

Spread the cake with your favorite filling, and roll it up from the side (the shorter side) carefully.
14

Wrap it up in plastic wrap after rolling, and let sit in the fridge until the cream filling settles. Let it rest for 2 (if you are in a hurry) to 5 hours.
15

Decorate ithe cake in any way you like, and it is done.