[KBB#32 Rolls Nice] Love and Dotted Japanese Roll Cake

Roll Cake is a type of sponge cake roll. In Japan, we call it “Roll Cake” but in some other countries people all it Swiss roll or jelly roll. You will be amazing how Japanese made fancy-decorated roll cake. For me, Japanese are the most creative people around the world. They can make anything appear more fancy than usual. Several weeks ago, I seen this Japanese Roll Cake in Mbak Rachmah’s photo album when she share this in her Facebook account. I fall in love with the fancy and beautiful look of this roll cake. Amazing, unusual, full of creativity. She told me that she got the inspiration from Junko’s book.

 But, just because I need to do my probation test for Klub Berani Baking, then I made it 😀
 

The cake was really soft, probably because we batter the egg yolk and egg white separately. Also, the use of cornstarch helped the cake to be more moist and have fine texture. But, I was not to satisfied with the result. For this recipe, I made 2 roll cake, the first one was good (but not at all), and the second one was failure. Don’t know why, my second roll cake didn’t taste and as soft as the first one. Maybe because it was too long in room temperature and I didn’t use emulsifier at all.

JAPANESE ROLL CAKE

• 4 egg yolk
• 40 g fine sugar
• 40 cc cooking oil (canola or sunflower oil would be better)
• 60 cc water
• 80 g flour
  

• 60 g egg white
• 15 g fine sugar
• 10 g cornstarch flour

Filling　

• Non dairy fresh cream
• Some fruit of your choice (I used Mandarin Orange)

Directions:

• Batter A 

1.  Combine egg yolk and sugar in a small bowl. Mix it until you get smooth batter. In medium speed, while mixture the batter, add cooking oil gradually. Mix it well. Then add some water gradually (maintain the medium speed when mixture it).
2.  After the batter combined well, pour some flour. Mix it until smooth batter and foamy. Set aside the batter and prepare next step.

• Batter to decorate the motif

• Place the egg white in a cleaning  mixing bowl and some part of sugar, mix it until foamy. Add remaining sugar and mix in medium speed until you get glossy and soft peak form batter.
• Pour cornstarch flour, mix for a while until soft peak form. Set aside.

• Take about 5 – 6 tablespoons of Batter A, combine it with Batter to decorate the motif, beat lightly. Divide the batter into 4 bowls. Add little food coloring into each bowl (it depends on your taste). I used light pink, red, and green.

       
• Use 20 x 20 x 5 cm baking pan. Before that, don’t forget to prepare the paper that has been drawn with pattern/motif that we like. Take that paper in the base of pan, spread butter/margarine over the paper. Cover the paper with baking paper (you can use silicon mat for better result). Then make the pattern by using food colored-batter. 
• After that, take the baking pan in freezer about 8-10 minutes. Let the batter freeze. If you want to save the time, you can just bake the food colored-batter in 170 degree Celsius for 1 minute. Just choose the easiest method for you.
• Batter B
• Place the egg white in a cleaning  mixing bowl and some part of sugar, mix it until foamy. Add remaining sugar and mix in medium speed until you get glossy and soft peak form batter.
• Add lemon water, beat lightly. Then pour cornstarch flour, mix for a while until soft peak form. Set aside.
• Take a half of Batter B and combine it with Batter A, whisk lightly. Pour remaining Batter B, whisk lightly. Add food flavor paste, I used blueberry food paste.
• Take the frozen batter from the freeze. Gently pour the cake batter (combination of Batter B and A) and spread evenly with an offset spatula or dough scraper. Bake for 20-25 minutes in 165-175 degree Celsius. After baked it, take out from the oven and detach the baking paper carefully. Set aside until cool enough to roll.
• After the cake cool enough, spread the upside of the cake (the one that is brown) with cream and fruit, spread it thick. Then roll the cake, tightly wrap the cake with baking paper and refrigerate to set. This cake is best served the day it is made.