- 3 egg yolks
- 25g caster sugar
- 85g cake or top flour
- 5g cornstarch
- Meringue: 3 egg whites, 60g caster sugar
- Icing sugar, for dusting
- 15g caster sugar
- 30g boiled hot water
- 185g dairy cream
- 12g icing sugar
- 1/4 tsp vanilla extract
- 8 pcs strawberries*
- Whipped cream from filling (optional)
- Strawberries, blueberries, gold leaf (optional)
- Rinse and pat dry strawberries. Remove the calyx (green leafy part) for 8 pcs of strawberries. Set aside on a plate. For the strawberries that will go on top of the roll cake, simply dry and slice into half.
- Prepare syrup by dissolving the caster sugar in the hot water. Set aside to cool.
- Line 30cm x 30cm baking tray with baking paper. Place piping tip into a large piping bag. Set aside.
- Preheat oven to 180C.
- In a mixing bowl, whip together the egg yolks and sugar (25g) with a electric handmixer, till fluffy and pale in color. The volume should also double in size. Cover with cling wrap to prevent a skin from forming.
- With clean and dry beaters, now whip the egg whites till foamy (full of large bubbles), on low speed. Add in sugar in 3 additions. As the meringue turns white, increase speed to medium and continue beating till stiff peaks form. The peaks should stand up straight and not fall back.
- Add 1/3 of meringue into egg yolk mixture. Fold gently till well incorporated.
- Add in another 1/3 of meringue. Fold gently.
- Pour egg yolk mixture back into remaining 1/3 meringue and fold till well incorporated.
- Sift in flour and cornstarch. Fold gently till no traces of white flour can be seen. Be careful to not overmix here. The batter can look lumpy and slightly “curdled”. The batter will be ready as long as there is no trace of flour left.
- Pour batter into large piping bag. Pipe diagonal lines onto lined baking tray. Be sure to leave some distance above the baking tray when you are piping, so that the sponge will not be too flat after baked. Do not leave gaps in between the batter.
- Dust icing sugar with a small sieve onto surface of batter twice.
- Bake in preheated oven at 180C for 10-13 mins, until surface is evenly browned.
- Once baked, remove from oven. Remove sponge cake from tray and let cool on cooling rack. Pull the sides of the baking paper away from the sponge.
- As the sponge cools, prepare the whipped cream. Place metal mixing bowl and beaters or whisk into freezer for 10 mins. (You can also place the bowl in the freezer after you send the batter to bake)
- Prepare another large bowl with ice water. Set aside.
- Weigh dairy whipping cream into cold metal bowl from freezer. Place bowl over the larger bowl with ice water and beat on low speed.
- When cream thickens, increase speed to high and continue to beat until firm or stiff peaks form. Do not overbeat, otherwise the cream will separate and you will have to restart with a new batch of whipping cream.
- Add in vanilla and mix well.
- Place a pc of baking paper on working surface. This pc of baking paper should be slightly larger than the sponge. Overturn the cooled sponge onto the baking paper. Peel away the baking paper that is on the sponge cake.
- Brush on syrup generously. Spread about 2/3 of the whipped cream onto the sponge. Make the front 1/2 portion thicker with whipped cream, and lesser whipped cream towards the back portion of the sponge. This will make the rolling easier.
- Place whole strawberries on the front portion of the sponge. Roll up the cake.
- Roll and wrap the roll cake with the baking paper. Seal well and place into fridge to chill for at least 30 mins.
- Place remaining whipped cream into a bowl (cling wrap the top) for later use.
- When roll cake has set, pipe whipped cream and decorate with strawberries, blueberries and gold leaf if preferred.
- Slice and serve chilled.
Be sure to pat the strawberries dry after washing, otherwise they may spoil easily.
Whipping cream whips better when the bowl and beaters are cold. If you find whipping dairy cream challenging, you can also use non-dairy whipping cream.
If you prefer more cream for the filling, increase whipping cream to 300g and icing sugar to 20g.
Let the sponge cool for about 10 mins or until it is no longer warm to touch. Do not let sponge cool on cooling rack for too long.
If you have extra time to make this roll cake ahead of time, I’d recommend you to prepare this 1 day in advance, as the flavors develop better overnight.
- Category: Cake
- Method: Bake
Keywords: Roll Cake