How To Make A Cream Roll Cake

Soft and tender sponge block filled with lite whipped foam and fresh tangy strawberries, the perfect Japanese strawberry

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How to roll the perfect cake
Ringlet block variations
Ofttimes asked questions
📖 Recipe

Coil cakes are known by many different names, whether it exist a swiss roll, jam curlicue, cake scroll, roulade, etc. they are all variations on a delicious sponge cake rolled with all sorts of fillings.

This strawberry roll cake is a classic, peculiarly Asian countries like Japan and Republic of korea! A lite and tender sponge cake filled with fresh fruit is loved in well-nigh Eastward Asian countries due to its balanced flavor profile, and this is only another variation!

I love roll cakes because they are only another mode to have a delicious block without the alibi of it being a birthday! This cake is easy to brand and perfect for any occasion whether it be a forenoon tea or busy upwards as a celebration cake.

Japanese style strawberry Swiss roll cake with vanilla whipped cream

How to roll the perfect block

A swiss roll is all about the roll. In social club to create the perfect roll cake go along the following tips in mind...

Roll the cake in a tea towel equally soon every bit it comes out of the oven

This is the well-nigh important step when creating a swiss roll. The biggest problem people take with swiss rolls is creating the perfect shape, and rolling the cake while it is warm helps to forbid the cake from bang-up and sets information technology into shape.

When the cake is warm it has the near elasticity and flexibility, and therefore rolling at its pinnacle plasticity will allow you to mould it into your desired shape

Many recipes volition tell you lot to scroll it in baking newspaper. Withal, tea towels are much softer and will not cause unsightly lines and wrinkles to form on the surface of your cake, and so make sure you apply a tea towel around the outside when yous roll up the sponge sheet.

Fill thecentre of the coil withmore cream and theborder with a thinner layer

This is important when rolling the block, equally the more cream at that place is on the outer border, the more than that volition ooze out equally it is being rolled.

The centre of the cake where the innermost whorl is where the strawberries volition sit, equally well equally the largest amount of cream. The rest of the curlicue volition take a thinner layer of foam as it tapers out to the border.

If yous utilize a thick layer to the outer role of the roll information technology will nearly definitely be squeezed out of the cake when rolled up.

Wrap the coil cake incling wrap

Once you accept successfully filled and rolled the cake, wrap it tightly with cling wrap. I like to utilize two layers of cling wrap to give the cake a business firm shaping. In one case the cake has set in this shape in the fridge it won't unfurl in one case unwrapped.

Piece the cake with awarm sharp knife

Trying to cut this cake with a blunt knife may result in the cream to ooze out of the sides. Brand certain your knife is warm and sharpened so it tin can slice through the layers of cake easily.

I like to run my knife under a stream of hot water and wiping information technology dry with a tea towel before slicing, this brings the knife to the perfect temperature.

Coil cake variations

If you loved this roll cake why non check out all the other scroll cakes I take on my blog!

Milk Tea Roll Cake
Ube Whorl Cake
Chocolate Whorl Cake
Matcha Raspberry Lamington Coil Block

Oft asked questions

Why did my cake crack after it was rolled?

The block can crack for a couple of reasons:

The cake was too dry; unremarkably as a result of overbaking, or the oven temperature beingness too loftier
The cake wasn't rolled in a tea towel, or the cake had cooled likewise much before beingness rolled
The cake was rolled too tight

The easy solution is to roll the cake as presently equally it comes out of the oven. At this stage it is more flexible and can be moulded into the desired last shape.

Why is my cake dense?

There are a couple of reasons for a dense sponge:

The meringue wasn't whipped to potent peaks
The batter was folded too much, causing the meringue to deflate
The cake was underbaked, causing it to debunk as information technology cooled

How do I get the outside of the cake a consistent colour?

As this cake is rolled we want it to have perfect browning, and then that the exterior is even and smoothen. Afterward taking the cake out from the oven remove the baking paper from the base immediately. By doing this the caramelised layer should come off on the baking paper to reveal a smooth, fifty-fifty coloured block surface.

If at that place are still sections of caramelisation on the cake you tin can become in with a thin knife or spatula and gently scrape the areas off.

Why is my foam oozing out of the cake?

If the cream is oozing out of the cake once rolled it means the cream hadn't been whipped to the right consistency. The cream should be whipped to strong peaks, so that when the cake is rolled it has the structure to stay in the block.

How come I tin only see the strawberry in some slices?

As the strawberries are irregularly shaped at that place will be some sections of the cake where the strawberries are not visible. If you lot desire the strawberries to exist visible in every slice apply evenly shaped strawberries.

The first slice into the cake should exist carefully measured out so it slices through the middle of a strawberry, then each slice afterward should be an piece of cake equal altitude from the last.

How long does this last?

This cake lasts for upward to 3 days when stored in an airtight container in the refrigerator.

Let's Get Baking

If you want a delicious block perfect for your next morning or afternoon tea this is the perfect candidate! How tin you go wrong with strawberries and foam?!

If you make these brand certain leave a annotate and rating downwards below, I would honey to know how information technology went. Too tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy baking!

📖 Recipe

Strawberry Roll Block

Soft and tender sponge cake filled with light whipped cream and fresh tangy strawberries

Prep Fourth dimension: xxx minutes
Cook Time: 25 minutes
Total Fourth dimension: 55 minutes
Yield: 1 curlicue cake 1x
Category: Cake
Method: Easy
Cuisine: Asian

Cake

25 g White carbohydrate (I) (2tbsp)
85 one thousand Cake flour (¾ cup)
l g Milk (3tbsp 1tsp)
50 g Vegetable oil (¼ cup)
4 Egg yolks
four Egg whites
lx 1000 White carbohydrate (2) (¼ cup ii tsp)

Vanilla Whipped Foam

150g Thickened cream (⅔ loving cup)
25g White sugar (2 tbsp)
one tsp Vanilla excerpt

Assembly

six-vii Evenly sized strawberries, trimmed

Block

Preheat the oven to 160C/320F and line a 25 x xxx cm pan (x x 12 inches) with baking paper
Heat the milk in a small saucepan until steaming
Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
Slowly add the hot milk to the egg yolk mixture and whisk
Sift the cake flour into the milk/yolk mix and whisk until combined
In a large mixing basin whisk the eggs and carbohydrate (Two) until stiff peaks
Fold the meringue mixture into the yolk mixture ⅓rd at a time until just combined
Pour into the lined cake can and bake for 25 minutes
Remove from the oven and invert onto a sheet of baking newspaper
Remove the baking paper and supercede with a clean kitchen towel
Flip the block and so the towel is on the lesser and the blistering newspaper is ontop
Scroll the cake from i short finish to the other, place seam side down and let to cool completely

Vanilla Whipped Cream

In a medium sized bowl whip the thickened/heavy foam with sugar to soft peaks
Add together the vanilla extract and continue whipping until strong peaks

Associates

Unroll the cake, and so remove the baking paper and kitchen towel
Spread a thin layer of cream over the cake, then identify the whole strawberries terminate to cease across the short length of the cake
Cover the strawberries with more foam, and then gyre the cake following the curl
Wrap the rolled cake in cling wrap and let remainder in the fridge for minimum 2 hours
Remove, grit with icing sugar and serve

Keywords: swiss roll, roulade, roll cake, sponge cake, strawberry, whipped cream, vanilla

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Source: https://zhangcatherine.com/strawberry-roll-cake/

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