Soft and fluffy roll from Japan (Print Version)

# Ingredients:

→ Main Ingredients

01 - Powdered sugar - 100 g
02 - All-purpose flour - 80 g
03 - Eggs - 4 units
04 - Milk - 50 ml
05 - Cornstarch - 20 g
06 - Vegetable oil - 50 ml
07 - Baking powder - 1 tsp

# Instructions:

01 - Carefully split the egg whites from the yolks.
02 - Whip the egg whites into stiff peaks, gradually adding 50 g of sugar across three additions.
03 - Beat the yolks with the other half of the sugar until it turns light and fluffy.
04 - Gently fold the whipped whites into the yolk mixture.
05 - Sift the flour, cornstarch, and baking powder together.
06 - Slowly add the dry ingredients into the egg mixture while mixing.
07 - Combine the milk and oil, then stir it gently into the batter.
08 - Spread the mixture evenly on a 30x40 cm baking tray and bake in a static oven at 180°C for 10 to 15 minutes.
09 - Take it out of the oven, remove it from the tray, and roll it up while it’s still warm.

# Notes:

01 - Be gentle while folding to keep the batter airy.
02 - Check if it’s cooked by inserting a toothpick.
03 - Roll the cake immediately to prevent cracks.

Back