Swiss Roll Cake Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Line a 10 x 10-inch square pan with parchment paper. Sift the cake flour a couple of times.
2. Put the eggs and sugar in a bowl and whisk over a double boiler. When lukewarm, take it off the heat and whisk at high speed with a hand mixer for about 5 minutes, until thick and fluffy and the batter leaves trails when lifted.
3. Fold in the cake flour in two parts from the bottom with a spatula until no lumps remain. Then gently fold in the milk, oil and vanilla until combined.
4. Pour the batter onto the lined pan and smooth it evenly with an offset spatula.
5. Bake for 12–14 minutes. Take it out and cool on a wire rack right away, covering the top with a dry towel.
6. Once fully cooled, place the cake on parchment with the browned side down. Trim 1.5 cm diagonally from the end where the roll will finish, then make shallow parallel cuts about 1.3 cm apart across the surface.
7. Whip the cream and sugar until stiff peaks form.
8. Spread the cream over the cake, thicker at the front edge and thinner at the back. Lift the parchment and roll the cake firmly toward the back, tightening it with a ruler. Set seam-side down and refrigerate at least 1 hour, preferably 2–3 hours, then slice.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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