Fruit Roll Cake

How to make Japanese Fruit Roll Cake

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Hi everyone, today I’d like to share with you my recipe to make Japanese fruit roll cake the cake that is famous for its light, tender, soft and moist texture and particularly easy to roll the first thing that we need to do is to prepare our baking pan put a large sheet of parchment paper into the pan and use your fingers to mark the edges of the bottom of the pan when we have marked all of the edges, make a small cut at the corners of the paper this helps the parchment paper to lie in the pan more easily next grease the pan with a small piece of butter this helps the paper stick better to the pan and finally line the pan with the parchment paper for the cake.

We first need to separate the yolks and the whites of the four eggs and we put them into 2 different bowls then in the bowl of the yolks sift in 20 grams of sugar and whisk until the sugar has dissolved next add into this bowl 40 ml milk 40 grams oil and 1/2 teaspoon vanilla whisk until we have a very nice and smooth mixture sift into this bowl 30 gram flour and 30 gram corn starch mix very well until everything is incorporated and we have a very fine and smooth mixture the next step is to whip the egg white but before whipping the egg white, preheat the oven to 170 degrees Celsius first.

Whip the egg white with a little salt at the lowest speed for 1 or 2 minutes stop the mixer when you see many large bubbles appear in the bowl then add cream of tartar or substitute and continue to beat until the bubbles become much smaller and very foamy like in the video start to add sugar, little at a time this gives time for the sugar to be totally absorbed into the egg white when all of the sugar has gone, raise the speed to highest and continue beating for 2 – 4 minutes as we beat, we will see that the volumn of the egg white becomes bigger and also looks glossier when the egg white reaches soft peak as in the video reduce the speed to medium and continue to beat until the egg white reaches stiff peak first we take about 1/3 of the beaten egg white and gently mix it with the egg yolk mixture this helps loosen the egg yolk mixture and makes it easier for us to fold in the remaining egg white take another portion of egg white, put it into the yolk mixture and gently fold in note that we don’t whisk here but fold and do the fold in a very gentle way the reason is that if we whisk or fold the egg white too hard, we might deflate the white and loose the air in the egg white as a consequence, our cake may not be able to rise properly in the oven so we definitely don’t want to do that continue with the rest of the egg white and if we fold everything correctly.

The final batter should be slightly foamy without any large bubbles like in the video pour the batter into the baking pan and use an offset spatula to smooth it out tap the pan onto the counter several times to break the large bubbles in the batter we know that the cake is ready when you press your fingers lightly on the cake and it springs back like this take the cake out of the pan and pull the parchment paper away from its edges lay a clean towel on the cake and use a rack to flip it over and remove the parchment paper from the cake let the cake cool down completely at room temperature when the cake is totally cool, cut off the edges then flip the cake over so that the brown side is up spread a generous amount of cream onto the brown side of the cake leave about 2 cm from the bottom edge of the cake then lay the fruits on the cream gently roll the cake over if you are not familiar with rolling this cake you may want to use aluminum foil as I do here aluminum foil is quite hard so it’s pretty easy to shape the roll with it I feel it’s much better than using a towel or parchment paper when finish, use cling film to cover and reshape the cake put the whole roll cake into the fridge and leave it there for at least 4 hours the cake tastes much much better after one night staying in the refrigerator

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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