Japanese-style Cream Roll Cake recipe
Ingredients
For the sponge cake:
1 cup (125g) cake flour (or all-purpose flour sifted 2–3 times)
5 large eggs, separated
½ cup (100g) sugar (divided)
3 tbsp (45ml) milk
3 tbsp (40g) unsalted butter, melted
1 tsp vanilla extract
¼ tsp cream of tartar or lemon juice
For the cream filling:
1 cup (240ml) heavy cream, chilled
3 tbsp (25g) powdered sugar
1 tsp vanilla extract
Optional: diced fruits or custard cubes for extra filling
Instructions
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