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Japanese style roll-cake

Posted on April 2, 2024April 2, 2024 by Roy W Knijn

02
Apr

Japanese roll cake, or roll cake, was one of the quite popular desserts some time ago. Japanese-style roll cake has a soft texture with cream inside, usually served with ice cream or fruit toppings. Japanese roll cake is actually easy to make, but attention to rolling technique is needed. Here are some tips for making roll cake for maximum results, quoted from “LeZat Edition 223 December 2012” magazine by Lezat published by PT Mediantara Infopersada.

Use cake emulsifier. To ensure that the cake turns out soft and easy to roll, in addition to the number of eggs used, you can add some softening ingredients such as cake emulsifier, so that the egg requirements are not too much. By using PONDAN special Lapis Surabaya and Roll Cake premix, you don’t need to bother looking for/buying cake emulsifier because it is already included in the premix.
Pay attention to the use of flour. Pay attention to the use of wheat flour, not too much so that the cake turns out flexible and you can add cornstarch. The wheat flour in the PONDAN premix is modified starch flour specifically made for making soft Lapis Surabaya and Roll Cake.
Pay attention when beating eggs and sugar. When beating eggs and sugar, don’t let it get too fluffy, just until it’s white and thick enough. If the dough is too fluffy, it will result in a rough-textured roll cake. Then after the cake is baked, remove it from the oven and immediately flip it onto another piece of paper that has been greased with butter. Then roll the cake tightly with the paper, and let it sit for 15 minutes (to facilitate rolling again after being spread with jam). By using PONDAN premix, you just need to follow the recipe on the back of the package, WITHOUT the need to follow the manual recipe that is troublesome.
Use a suitable pan. Make sure to use a suitable pan for making roll cake, with a height between three to five centimeters. If the pan is too high, the cake will become dry or even burnt. If the cake is dry, it will easily break when rolled. Grease the pan lightly with butter or margarine.
Spread with spreadable ingredients. Open the cake roll, then spread jam or other spreadable ingredients evenly. Roll it again, without the paper. Wrap this roll cake with parchment paper, then store it in the refrigerator for about 20 to 30 minutes.
Fill the roll cake. The filling for roll cake varies according to taste. In addition to jam, it can be filled with various buttercream, which can be enriched with various dried fruits and canned fruits or with a savory taste.
Cake with character. If you want to make character roll cakes, it is better to make a mold or picture on parchment paper so that it can be easily shaped.
Don’t let the cake sit too long in the open air. This cake batter is thin so it is easy to break, so after baking, don’t let the cake sit in the open air for too long. If left too long, the cake will become dry and easily torn when rolled.
Roll the cake when it is still hot. When rolling, it is best to roll the cake while it is still hot. If using cream as a spread, roll the cake after it cools down, or roll the cake while it is still hot but without filling the cream, then after it cools down, fill it with cream.
Wrap the rolled cake. After rolling the cake, wrap it tightly with parchment paper. If necessary, use a clean towel so that the cake remains rolled beautifully.

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Japanese style roll-cake

Roy W Knijn

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