Roll Cake

• portionen: 10 servings
• aktive zeit: 30-45 minutes
• gesamtzeit: 3 hours 10 minutes

Zutaten

Sponge Cake

6 large eggs (separated and at room temperature)

1 cup (200g) granulated sugar (divided)

1 teaspoon pure vanilla extract

1 cup (120g) cake flour, sifted (*if not using metric weights, fluff the flour well, scoop, and level with the back of knife)

⅓ cup (40g) powdered sugar (reserved for rolling the cake)

Cream Filling

1 cup heavy cream cold

2 tbsp powdered sugar or confectioner's sugar

1 tbsp cornstarch

Any flavoring. i.e banana/strawberry/vanilla extract. McCormick brand recommended.

Optional food coloring

Anweisungen

Sponge Cake

1. Preheat the oven to 375°F (190°C) with a rack in the center position. Lightly grease a half sheet pan (roughly 18 x 13-inches) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.

1. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk over high speed until light and foamy. With the mixer on medium-high speed, slowly sprinkle in ½ cup (100g) granulated sugar and continue beating until the egg whites have reached medium peaks. If the whisk attachment is lifted, the peak of the egg whites should tip slightly but still hold. Carefully transfer the egg white mixture to a large, clean mixing bowl and set aside until ready to use.

Note: Make sure eggs are room temperature. I would take them out of the fridge then sink them in warm water if I forgot to take them out earlier.

2. Wipe the stand mixer bowl clean (don’t worry if there is still some egg white residue). Add the egg yolks, remaining ½ cup (100g) granulated sugar, and vanilla extract to the bowl. Using the whisk attachment, beat the mixture over high speed until ribbony and pale yellow, about 3 minutes. Remove from the stand mixer. Add roughly ⅓ of the reserved whipped egg whites to the beaten yolk mixture. Holding the whisk attachment in one hand, gently mix together by hand. Using a large spatula, gently fold in the remaining egg whites in two additions being careful not to delate the egg whites by over mixing.

3. Sprinkle roughly one quarter of the sifted cake flour onto the batter and fold in gently with a spatula. Repeat until all of the flour has been evenly incorporated and the batter is airy and smooth. Scrape the bottom of the bowl to ensure all of the ingredients have been evenly incorporated. Transfer the batter onto the greased, parchment-lined half sheet pan. Spread into an even layer using a large offset spatula. The batter should fill the entire pan.

4. Gently transfer to the oven and bake for 10 to 12 minutes, or until lightly golden in color. As the cake is baking, lay a clean kitchen linen (long edge of the linen facing you) on a large working surface. Using a sifter/sieve, dust the linen generously with the reserved ⅓ cup (40g) powdered sugar.

Note: I needed more powdered sugar than the recipe calls for. It might depend on the linen/towel used.

5. As soon as the cake is removed from the oven, loosen the cake edges from the pan with a knife if needed. Carefully and quickly invert the sheet pan and cake (long edge of the pan facing you) onto the powdered sugar dusted linen in one quick motion. Gently peel off and discard the parchment paper. While the cake is warm, roll the cake and linen - short end to short end - into a tight spiral. The linen should be rolled with the cake, so that the cake surface doesn't touch itself as it is rolled. Set the rolled cake on a wire rack until it has cooled to room temperature.

Note: Make sure to work quickly. It's important to roll the cake while hot for heat memory.

Cream Filling

6. In a large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat all ingredients until stiff.

7. Unroll cake and use a spatula to apply an even layer of the filling. Then roll cake back up. Dust with powdered sugar (optional). Store in fridge.

Note: Put in the cream ONLY when the cake is cooled!

Notizen

Here's a helpful video: https://www.youtube.com/watch?v=qzSs1I9gi9s

Nährwertangaben

• Kalorien: 333 kcal
• Gesamtfett: 14 g
• Gesättigtes Fett: 7 g
• Ungesättigtes Fett: 5 g
• Cholesterin: 143 mg
• Natrium: 91 mg
• Gesamtkohlenhydrate: 46 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 33 g
• Eiweiß: 7 g