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Japanese Vanilla Souffle Roll Cake

Tempo di preparazione:

Tempo di cucinare:

Servi:

Livello:

30 Minutes

20 Minutes

8 Servings

Intermediate

Informazioni sulla ricetta

This exquisite dessert begins with a light and airy sponge cake, meticulously crafted with a blend of egg yolks, egg whites, and a hint of vanilla extract. Each bite is a symphony of flavors, as the sponge cake melts in your mouth, leaving behind a subtle sweetness that lingers. Japanese Vanilla Souffle Roll Cake it's a celebration of culinary excellence and the joy of sharing moments with loved ones. So, gather around the table and savor each slice of this exquisite creation.

ingredienti

  • (28cm/11inch square baking tray)

  • Sponge cake

  • 110g egg yolks

  • 140g egg whites

  • 30g caster sugar (for egg yolk)

  • 60g caster sugar (for egg white)

  • 1 tsp vanilla powder

  • 60g all purpose flour

  • 15g unsalted butter

  • 30ml milk


Crème Chantilly


  • 200ml whipping cream

  • 14g caster sugar

  • 50ml simple syrup for brushing (Recipe is in the Fruit roll cake recipe)

  • Your favorite fruit for decoration

  • (When you use this cream for decoration as well,

  • prepare 300ml of whipping cream and 21g of sugar)

Preparazione

Sponge cake


1. Line the baking tray with baking paper. Preheat the oven at 200℃/390℉. Sift the

flour onto the paper, set aside. Put the butter and milk into a small bowl, heat it up

until around 60℃/140℉.


2. Put the egg yolks into the mixing bowl and set it onto the stand mixer. Add 30g of

caster sugar and whip it up until it gets pale and creamy. Add one teaspoon of

vanilla powder and mix to combine.


3. Put the egg whites into another mixing bowl and set it onto the stand mixer. Make

the meringue at stiff peaks. Add 60g of caster sugar at three different times while

you are making the meringue.


4. Add a half of the meringue to the egg yolk mixture, then mix quickly with the

rubber spatula.


5. Add the flour then mix to combine.


6. Add the rest of the meringue and fold it gently from bottom to top, try not to break

the meringue.


7. Add the melted butter and milk mixture, mix quickly from bottom to top. Once the

batter is well combined, stop mixing and spread it into the baking tray.


8. Reduce the oven temperature to 180℃/360℉. Bake for about 20 minutes. Touch

the surface gently, if you feel a little resistance, it’s done.Transfer the sponge cake

onto the rack immediately then place another baking paper onto the sponge cake.


Let it cool at room temperature.


Crème Chantilly


1. Put 200ml of whipping cream and 14g of caster sugar into a bowl together, whip it

up until soft peaks form. Keep it in the fridge before using.


Roll the cake


1. Remove the baking paper from the bottom of the cake. Then brush with the syrup

onto the bottom side.


2. Whip the Crème Chantilly again a little to adjust the consistency, until medium

peaks.


3. Put all cream onto the sponge cake, then spread it evenly.


4. Start the roll tightly with moderate pressure to create a stable center and a beautiful

round shape. After making the center part, hold the paper and lift it up just a little

then pull the paper forward. Be careful not to pull the sponge cake. The sponge

cake will be rolled as you pull the paper. Gently press and make the roll into a

beautiful roll shape. Make sure the edge of the sponge cake remains on the bottom.


5. Place the ruler on top of the paper, and use it to tuck the paper under the bottom of

the roll. Allow the cake to cool completely rolled up in the baking paper. Place in

the refrigerator at least 1 hour until cutting.


6. Decorate with your favorite cream and fruit.

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