Japanese Roll Cake (Chiffon Sheet Cake)
, 55 min + 2 h freezing, Serves 8
A fluffy chiffon sheet cake rolled around lightly sweetened whipped vanilla cream.
| prepLine a 10.5×12.8 in / 27×32 cm baking pan with parchment or teflon sheet | ||||||||
| prepPreheat oven to 340°F / 170°C (bake at 345°F / 175°C) | ||||||||
| 50 g cake flour | Whisk flour & oil smooth | Whisk into yolks with milk & vanilla | Fold 1/3 whites into yolks | Fold in rest until even | Spread in pan, bake 345°F/175°C, 20 min | Roll up hot in paper, cool | Unroll, fill, reroll, freeze 2 hrs | |
| 40 g vegetable oil | ||||||||
| 4 large eggs, yolks separated | ||||||||
| 40 g milk | ||||||||
| 2/3 tsp vanilla extract (optional) | ||||||||
| 4 egg whites (from the eggs above) | Whip whites with lemon & sugar 2 min | Add sugar, whip 2 min more | Add sugar, whip to medium peaks | |||||
| 2/3 tsp lemon juice (or white vinegar) | ||||||||
| 20 g sugar (first addition, whites) | ||||||||
| 20 g sugar (second addition, whites) | ||||||||
| 20 g sugar (third addition, whites) | ||||||||
| 200 g heavy whipping cream | Whip cream, sugar & vanilla stiff | |||||||
| 15 g powdered sugar | ||||||||
| 1 tsp vanilla extract (for the cream) | ||||||||
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