Roll cake

Name: Roll cake
Cuisine: British
Ingredients: [Sponge]; 1 tsp Corn flour; 50 g Plain flour (including corn flour); 50 g Caster sugar; 3 Eggs; 1 tbsp Milk; [Frosting]; 200 ml Whipping Cream (or Double cream); 1 tbsp Caster sugar

tamakitchen @cook_2554425

London

I love fluffy roll cake, I used to bake it in Japan but found that some ingredients are bit different in UK. So I revised recipe to UK version and the result is 100% my favourite taste!

tamakitchen @cook_2554425

London

I love fluffy roll cake, I used to bake it in Japan but found that some ingredients are bit different in UK. So I revised recipe to UK version and the result is 100% my favourite taste!

Saved

Ingredients

[Sponge]
1 tspCorn flour
50 gPlain flour (including corn flour)
50 gCaster sugar
3Eggs
1 tbspMilk
[Frosting]
200 mlWhipping Cream (or Double cream)
1 tbspCaster sugar

Saved

Steps

1

This is ingredients. (To make cocoa sponge, use 10g cocoa powder and 40g plain flour. No need to add corn flour)
2

Cut aluminium foil to 30cm x 30cm. Fold down four sides about 3 cm to make a baking tray (it will be 25cm * 25 cm tray).
3

Shift flour twice.
Start preheating oven at 180℃.
4

Separate egg yolk and egg white into bowls.
5

Beat egg white until like photo, add 2/3 caster sugar and beat it well. (if you add sugar after you make firm meringue, the sponge will be chewy, not fluffy)
6

If you use electric mixer, beat egg white until you can see the trace of mixer like photo. If you use whisk, try to make a firm meringue which will not fall when you turn the bowl upside down.
7

Use same electric mixer or whisk, beat egg yolk until it becomes lighter colour like mayonnaise. It may take more time than beating egg white.
8

Add milk into egg yolk bowl and mix well with whisk.
9

Add shifted flour and mix with whisk.
10

Add half of meringue in 2 parts and mix with whisk.
11

Move mixture to meringue bowl with spatula. Mix them well (but not too much, try to keep fluffy meringue texture).
12

Pour mixture to a baking tray you made at step 2. Spread it evenly.
13

Place it in the preheated oven and immediately turn the temperature down to 160℃. (if your oven is small, you can try 170℃ for the first time) Bake it for 10-12 minutes until it's golden.
14

Once baked, place it on the cake cooler and wrap surface with a cling film. (by doing this, you can keep the moist in the sponge and the golden surface will be easily removed)
15

Whip cream with sugar. Prepare fruits you like. (I use strawberries this time)
16

Remove cling film and aluminium foil but keep aluminium foil under the sponge. Cut the other side of edge of sponge with angle so that it can be rolled up nicely.
17

Make sure sponge is cooled down. Spread cream (put more cream on your side). Don't spread for the last 3cm. Roll it with aluminium foil slowly and carefully. After roll it, wrap it with aluminium foil and put it in the fridge for 30 mins.
18

Slice the edges and enjoy your fluffy cake!!