Roll Cake with Three Ingredients Recipe
Japanese roll biscuit is very tender, very airy, very delicious and very easy to prepare. The main thing is to follow all the rules of its preparation and, believe me, you will succeed the first time!
Servings
8
Cook Time
20minutes
Servings
8
Cook Time
20minutes
Ingredients
Sponge:
Cream:
Instructions
  1. For baking sponge cake we will need a form with a size of 25×25 cm I don’t have a mold this size, so I used a split frame, inserting a “mold” from baking paper into it. On a sheet of baking paper, draw a square of 25×25 cm, making allowances for the edges of 3 cm, which are bent along the drawn lines
  2. Cut each allowance from its corner to the corner of the drawn square. Folded and stapled with a stapler.
  3. Place the frame on a baking sheet and insert the paper form inside. Very convenient-the dough does not flow out and does not stick to the walls of the frame on the sides.
  4. All sponge cake products must be at room temperature!
  5. Beat the eggs lightly and add sugar. Stir.
  6. In a large container (I have a frying pan), pour boiling water and place a bowl with the egg mixture in it. Constantly interfering allow it to heat up to 40*C. The sugar will melt.
  7. Remove the bowl from the boiling water. Beat with a mixer until the mixture cools.
  8. Well beaten eggs can be checked in 3 ways: 1. the Mixture flows down from the corollas in a continuous thick ribbon.
  9. 2. A toothpick inserted in the mixture does not sink and does not change its position.
  10. 3. the Sifted flour is kept on the surface of the mixture in an even layer.
  11. Now about the flour. If you can not buy ready-made flour for cakes, prepare it yourself at the rate of 250 g of flour + 2 full tbsp of corn starch. In our case, you need 60 g of flour for cakes. Select from 60 g of ordinary flour 1/2 tbsp. l. (-5 g) and add starch (+5 g) to get 60 g of flour for cakes. Stir the flour into the beaten egg mixture using a spatula from the bottom up and around in a circle ( I’ve done this so many times!) to make a shiny and smooth dough.
  12. Place the dough in the mold and smooth it out with an even layer. Lift up 20 cm above the table and hit the table to release air bubbles. Bake in a preheated 180″C oven for 10-12 minutes until dry. Focus on your oven! The finished biscuit is lifted up 20 cm above the table and hit the table. To release from the frame, leaving to cool in the baking paper on the grill.
  13. Remove the cooled biscuit from the paper on which it was baked and place it on a clean sheet of paper with the “sunburned” side up. Cover with a napkin and prepare a cream that will be applied to the “tanned” side.
  14. Soak the gelatin in cold water. Cream cheese with sugar and vanilla. Heat 2 tablespoons of cream and dilute the pressed gelatin in them. Add to the cheese mixture and mix well.
  15. Beat the cream to peaks and combine with the cheese cream, Add the grated chocolate and stir. Send the cream to the refrigerator for 15 minutes.
  16. Put the cream on a biscuit and roll it into paper, like a candy. Put it in the refrigerator for a couple of hours.
  17. Cut the roll into portions.
  18. Sprinkle with powdered sugar. Delicious!
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