Moist Roll Cake with Milk, Butter and Cream

Moist Roll Cake with Milk, Butter and Cream

This is a rich and mildly sweet roll cake with aromatic buttery cream filling.

Ingredients: 25 x 20 cm cake tin

For the batter
Caster sugar
70 g
Cake flour
45 g
Heavy cream (or non-dairy cream)
200 ml
20 - 30 g
Salted butter (or margarine)
10 - 15 g
1 to 2 pinches


1. Refer to "Moist Roll Cake" Recipe ID: 1384531 for the cake batter.
2. Bring the butter to room temperature.
3. Add the sugar to the heavy cream, and and whisk over a bowl filled with ice water.
4. Once the cream has formed firm peaks, mix in the butter and salt. Taste it, and adjust the amount of sugar and salt to your liking.
5. Once the taste is to your liking, whip the mixture until done. Make sure it has a firm consistency!
6. Wrap the cream with the cake, and let it sit in the fridge for an hour or longer. Then it's done! It's best eaten the next day.
7. This recipe produces a generous amount of cream. The actual amount used is about 120 - 150 ml.
8. The cream is delicious, so make use of any that is left over! Spread over bread, or mix with red bean paste.

Story Behind this Recipe

I tried to make something featuring cream.