Japanese Vanilla Cotton Cake Roll

Japanese Vanilla Cotton Cake Roll

Overview

The texture of this Japanese-style vanilla cotton cake roll is more delicate and soft than the chiffon cake roll. It is as light as melting in the mouth and has a faint vanilla fragrance in the mouth ~ This recipe is suitable for baking pan 28*28

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Ingredients

Steps

  1. Prepare the ingredients: 51g of low-gluten flour, 60g of fine sugar, 50ml of pure milk, 41g of corn oil, 2 drops of vanilla extract, 2 drops of lemon juice (white vinegar), 1g of salt, and 4 eggs. 300ml light cream, 30g powdered sugar, 5ml rum, 5 strawberries, 10 blueberries.

    Japanese Vanilla Cotton Cake Roll step 1

  2. Cook 41ml of corn oil over low heat until slightly textured

    Japanese Vanilla Cotton Cake Roll step 2

  3. Sift in 51g of low-gluten flour, mix evenly until there is no lumpy hot batter, turn off the heat

    Japanese Vanilla Cotton Cake Roll step 3

  4. Beat 3 egg yolks and 1 whole egg in a container, add 2 drops of vanilla essence and mix well, add 1g of salt and mix well 3

    Japanese Vanilla Cotton Cake Roll step 4

  5. Add 50ml of pure milk and mix well

    Japanese Vanilla Cotton Cake Roll step 5

  6. Slowly pour the hot batter into the egg yolk liquid, stirring while pouring.

    Japanese Vanilla Cotton Cake Roll step 6

  7. Use a rubber spatula to stir evenly in the J-shape. At this time, preheat the oven to 160 degrees

    Japanese Vanilla Cotton Cake Roll step 7

  8. Add 3 egg whites with two drops of lemon juice (white vinegar), beat until the fish eyes are soaked, and add 20g of fine sugar.

    Japanese Vanilla Cotton Cake Roll step 8

  9. Use an electric mixer to beat until thick, add 20g of fine sugar

    Japanese Vanilla Cotton Cake Roll step 9

  10. Beat until slightly textured, add the remaining fine sugar, and beat until wet peaks form

    Japanese Vanilla Cotton Cake Roll step 10

  11. Slightly curved angle state.

    Japanese Vanilla Cotton Cake Roll step 11

  12. Scoop 1/3 of the meringue into the cocoa egg yolk paste, stir it "quickly" and mix evenly, do not make circles to avoid defoaming of the egg whites.

    Japanese Vanilla Cotton Cake Roll step 12

  13. Pour the egg yolk batter into the meringue, stir and mix evenly. Be careful not to make circles to avoid defoaming of the meringue.

    Japanese Vanilla Cotton Cake Roll step 13

  14. Fold and mix evenly until the cake batter is smooth and smooth

    Japanese Vanilla Cotton Cake Roll step 14

  15. Line a baking sheet with a silicone mat. Pour in cake batter

    Japanese Vanilla Cotton Cake Roll step 15

  16. Shake out big bubbles. To bake, place a bowl of water at the bottom of the oven

    Japanese Vanilla Cotton Cake Roll step 16

  17. Bake at 160 degrees for 30 minutes.

    Japanese Vanilla Cotton Cake Roll step 17

  18. Baked cake roll

    Japanese Vanilla Cotton Cake Roll step 18

  19. After taking it out of the oven, shake off the mold and place it upside down on the oil paper. Roll up with residual heat to set.

    Japanese Vanilla Cotton Cake Roll step 19

  20. Put 300ml of light cream into a water-free and oil-free container, add 30g of powdered sugar and 5ml of rum

    Japanese Vanilla Cotton Cake Roll step 20

  21. Send to small peaks as shown in the picture. Wash strawberries and blueberries and set aside.

    Japanese Vanilla Cotton Cake Roll step 21

  22. After the cake roll has cooled, spread 200g of evenly whipped whipped cream on it, roll it up, and send it to the refrigerator to refrigerate and set. Put the remaining whipping cream into a piping bag and decorate the surface of the cake roll according to your preference, with strawberries and blueberries.

    Japanese Vanilla Cotton Cake Roll step 22

  23. Cut into pieces and eat ~ it’s a great choice for afternoon tea!

    Japanese Vanilla Cotton Cake Roll step 23