Japanese Roll Cake

Yield

Two cakes.

Ingredients

• 300 g eggs (~5 extra-large eggs), separated
• 25 g honey
• 115 g sugar
• 90 g cake flour, sifted
• 30 g butter, melted
• Stabilized whipped cream, made with 460 mL cream
• Strawberries, or other fruit

Steps

1. Preheat oven to 350 ºF (170 ºC). Line a half-sheet pan (18” x 13”) with parchment.
2. Whisk egg yolks, honey, and 25 g sugar by hand until lightened.
3. Whip the egg whites and remaining sugar (90 g) to medium peaks.
4. Fold the meringue into the yolk mixture in stages. Fold in the flour.
5. Create a liaison between the butter and a small portion of the batter and fold it back into the remaining batter.
6. Pour the batter into the prepared pan and level the top.
7. Bake in pre-heated oven for 11-13 minutes. Let cool completely.
8. Cut sheet in half to produce two 13” x 9” sheets.
9. Apply a layer of whipped cream to each, making a mound in the center of the cake. Place strawberries (or other filling) in center.
10. Roll up cake tightly, wrap in plastic wrap, and chill for an hour.

Source

San Francisco Baking Institute, 2-Day Japanese Home Baking Course