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How to make a Japanese style roll cake

This is my first my recipe post. I'm a lazy cook so I try to make my recipe as simple as possible. I hope you will enjoy my simplified recipe!

 Have you tried out Japanese style roll cake before? It's basically a rolled sponge cake with whip-cream inside. In fact, you can add anything you want inside with whip-cream: fresh fruits, red bean paste, cinnamon powder, mini-mochi and red bean etc. Be creative!

Kitchenware you will need:
  1. 9in by 13in cake bakeware
  2. Parchment Paper
  3. Hand mixer
  4. Spatula
  5. Stainless Steel Mixing Bowls
  6. Flour Sifter
Ingredients you will need:

Sponge cake
  1. Eggs (4 @ Room Temperature)
  2. Cane sugar - white (90g)
  3. Cake flour (70g) - Don't substitute with "All-Purpose Flour". I usually use King Arthur Unbleached Cake Flour Blend - 32 oz.
Filling
  1. Heavy whipping cream (150ml)
  2. Cane sugar (10g)
Recipe:

 1. Measure the ingredients and get the tools ready
  • In a stainless mixing bowl, crack eggs and add sugar
  • In a bowl, put cake flour
  • Cut the parchment sheet and place it inside the pan 

2. Mix sugar and eggs together using hand mixer for about 5 min (using my 250w mixer). You can stop mixing it once it is fluffy and it forms some shape when the liquid drops.


3. Add flour using flour sifter (separate it ~6 times) and mix lightly it using spatula (your hand motion: "cut" flour into the mixture)

4. Pre-heat the oven at 355 F (180 C)

 5. Now, rotate the bowl counter clockwise and mix the mixture using spatula (your hand motion: "scoop" the mixture out) for ~5 min

6. Pour the mixture into the cake pan and tap the bottom of the pan several times to release little bubbles

7. Put the pan into the oven and bake for 10 ~ 12 min (I usually do 10 min)

 8. Once done, take it out of the oven and cool it. Once cooled down, you should put a cover (I usually use another baking pan) if you don't intend to make the roll cake right away. It is to prevent the sponge to dry out.

Ready for rolling? Let's start!

 1. Add whip-cream and sugar in a mixing bow. Mix it until it is solid.

2. Take the cake out of the pan and separate it from the parchment sheet carefully

3. Spread the cream on top and add some toppings (I added caramel sauce this time)

4. Roll it and wrap it in a plastic wrap. Keep it in a refrigerator for at least 8 hours (It gives your roll cake just right amount of moist)

5. Cut it using cake knife and enjoy!

Today's featured shopping list:
1. Hamilton Beach 62682RZ Hand Mixer with Snap-On Case, White 
2. Simply Calphalon 9-Inch by 13-Inch Bakeware Cake Pan
3. Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 50 Square Foot Roll, 3 Count)


Enjoy and you are welcome!
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