I used 8cm diameter, 3cm high paper muffin cups. Make a using by using copier paper. Each strip of paper is 25 cm x 2.5 cm.
Make a paper baking pan for the sponge cake. Stack two pieces of copier paper and fold 3 of the edges to make 2.5 wide wides.
Open one edge, and fold into a triangle.
Separate the 2 sheets of paper, and fold the 4 corners of each sheet up. Fold the triangles inwards, and secure with a stapler.
Stack the 2 folded up sheets together as shown (the overlap is 10cm), and secure them together with a stapler. The finished 'cake pan' is about 25 cm x 25 cm.
Make the meringue by beating the egg white while adding the sugar in 3 batches. Finish up with your mixer at low speed to even out the texture.
Add sugar to the egg yolks, and beat well until it turns white and thick. Add ithe warmed vegetable oil and water, and mix well.
Add the sifted cake flour and mix well, Then add in the meringue in 3 batches. Add the batter to the meringue bowl the third time.
You shouldn't over mix this, but mix it until it turns into a nice shiny batter.
Pour the batter into the prepared paper baking pan, tap the bottom, and bake in an oven preheated to 180°C for 12~15 minutes. Adjust the baking time according to your household oven.
After the residual heat has subsided, place the cakeinto a plastic bag (like the one you get at the supermarket) to prevent it from drying out, and let it cool completely.
Place the paper pattern you prepared in Step 1 on the sheet cake to slice the cake evenly.
Place each piece into a cup. Press down on each piece of cake to fit it in while not breaking it. (If you pull on the cake it will break.)
Place the heavy cream and condensed milk into a bowl and whip until thick. The filling doesn't have to be rolled, so it can be a bit loose
Spoon in the cream filling. Feel free to add in your favorite fruits etc.!
These were packed snacks for my sons. The cakes are easy to wrap, so they're great as gifts or to give to your family to bring along.
This is a matcha tea version. The filling is so creamy and delicious!
Story Behind this Recipe
I saw a TV show where they showed a premium roll cake factory that placed roll cake slices into cupcake cups. This was a revelation to me, since I couldn't figure out how they made this type of roll-cupcake before! So I tried imitating the method!
This is best when it's freshly made and the filling is creamy and rich. You can add plenty of fruit of any type! You don't have to worry about keeping the slices perfectly neat, and they make great gifts too.