Tuesday, January 22, 2013

Mini Japanese Roll Cake

Not much to say but this cake is awesome, can draw on top of the cake, n make it beautiful. I copied this recipe from Kedai Rachmah, It quite soft and melt cake as I imagine as the butter use water and oil.


4 egg yolks
40 gr granulated sugar
40 cc cooking oil
60 cc water
80 gr all purpose flour

150 gr egg white
40 gr sugar
15 gr corn flour

For pattern decoration
40-50 gr egg whites
10 gr sugar
5 gr corn flour

lemon paste
food coloring

Non dairy whipped cream

How to make

Batter I: Beat egg yolks and sugar until fluffy, in medium speed drizzle in oil a little at a time while mixing well and then continued with water until all combined. Fold in flour and mix well. Add lemon paste and food coloring. Set aside.

Batter for Decorations: Beat egg whites with half of the sugar until foamy, add in sugar a little at a time while still whisking, until all the sugar is used and it forms soft peak. Fold in cornflour, mix well until the batter appears thicken but not hard peak. Set aside.

Get 5-6 tablespoons of Batter I and spoon into the Batter for Decorations, mix well. Divide into two portions. color the batter as you like

Prepare 2 roll tins measured 22 X22 X5cm. Prepare your paper which is already sketched with your desired patterns and place it on the bottom of the tin. Grease this paper with a little butter (only in the side part) and put the baking paper over. So the paper with patterns is covered by baking paper. Do not grease your baking paper.

Draw the pattern. After all patterns are filled and done, put the tin into the freezer until the batter is frozen and dry.  

Batter II: Make this while freezing the patterns. Beat the egg whites with half of the sugar until foamy, add in the rest of the sugar a little at a time while whisking. Add in lime juice, keep whisking until soft peak. Fold in cornflour.

Combine Batter I and Batter II until incorporated well enough, no egg whites streaks, that is. Divide into two portions. Drop  food colouring as to your liking into one of the portions, mix well.

Remove the tin out of the freezer, then pour in the blueberry coloured batter onto the love-patterned tin, and the the other portion into the second tin.

Bake for 20-25 minutes or until well cooked. Peel off the paper and let it cool

When the cake is cooled, spread the filling over the non-patterned side, roll well and wrap with baking paper. Let it be hardened in the freezer for a little while and serve.

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