Simple Rolled-Cake
Posted December 23rd, 2012 in Food No Comments »Soft and fluffy, simple cake − rolled up with whipped cream and strawberry jam, topped with cocoa cream and chocolate.
As the sponge is baked in thin, flat square, it cooks & cools down quickly. It only takes 1 hour to make!
You can add fresh fruits inside the roll, but today I just made it simple.
I didn’t add too much sugar to whipped cream as I added strawberry jam. The sweetness is just right to my taste 🙂
<Simple Roll-Cake>
Sponge 30cm x 30cm
- Egg (L) 4 – at room temperature
- Granulated Sugar 60g
- Plain Flour 40g
Cream
- Whipping Cream 100ml
- Sugar 1 tbs
Others
- Strawberry Jam
- Whipped Cream with Cocoa Powder
- Chocolate to dust
- Make sure the eggs are at room temperature.
- Line 30cm x 30cm shallow oven tray with baking paper. Set oven at 180 ℃
- Separate egg yolks and whites. Add 1/2 of sugar to the yolks, and whisk until creamy and pale colour.
- Shift in flour, and mix until just combined.
- Add a pinch of sugar to egg whites, and whisk until fluffy. Add remaining sugar gradually to form a stiff peak meringue.
- Add 1/3 meringue to the yolk mixture. Mix well. Repeat with remaining.
- Spread the mixture onto lined tray. Tap lightly to release any air bubble inside the mixture. Bake for 10 minutes. Leave to cool.
- Whip cream with sugar.
- Peel off the baking sheet, and place the sponge on a piece of clean baking paper. Spread 1 tbs of strawberry jam & whipped cream, then roll up using the baking paper. Chill in the refrigerator before slicing.
- For topping; mix whipped cream with cocoa powder. Spread on top of rolled-cake.
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