Japanese original Cake Roll┃super soft, no cracking, no peeling Swiss roll



Corn Oil 45ml
Milk 50ml
Cake Flour 55g
Egg Yolk 5 pcs

Egg White 5
Salt 0.1g
Lemon Juice2ml
Sugar 45g

Whipping Cream 180 g
Icing Sugar 18g


  1. Separate the whites from the yolks and freeze the whites for about 15 minutes
  2. Whip corn oil and milk until emulsified, pour in sifted low-powder flour and mix well, add egg yolk and mix well
  3. Egg whites and lemon juice, add in caster sugar in 3 batches and beat until the texture is obvious and not easy to flow
  4. Add the beaten egg whites into the egg yolk batter and mix well, pour into the greased baking pan
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  6. Put it in the middle rack of the preheated oven, bake at 160°C for 25 minutes, take it out and let it cool
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  8. Light cream, powdered sugar/granulated sugar, beat until not easy to flow, flip the cake slices onto the parchment paper
  9. Smear light cream, 1/3 of the edge is raised, roll it up with a rolling pin, wrap it in oiled paper and refrigerate for 30 minutes to set the shape
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