Silky, Smooth Roll Cake

Silky, Smooth Roll Cake

This is extremely finely textured,, moist sponge cake. It's a substantial, very satisfying cake.

Ingredients: 27x27cm sheet cake

*Cake flour
40 g
*Bread (strong) flour
20 g
40 g
☆Egg (whole)
☆Egg yolk
Egg white
60 ml
Castor sugar (or granulated sugar)
80 g
■Heavy cream
150 g
1 tablespoon
○Peanut cream (sweet peanut frosting; bring to room temperature)
1 tablespoon
○Whipped heavy cream
1 tablespoon
● Crusted almonds
70g (See Recipe ID: 1422935)


1. Sift the *flours together. Separate the egg white from egg york, mix ☆ingredients. Put the butter into a pot. Warm the milk up in double broiler, line the baking sheet with parchment paper.
2. Heat the butter in a pan over medium heat until it's completely melted.
3. When the butter has melted, remove the pan from heat, add the * sifted flours and mix well.
4. Add the beaten ☆ in 3-4 batches and stir. (In the photo, I used a bowl, but you can do this in the pan.)
5. Pour in the warmed milk little by little to make a smooth batter. Preheat the oven to 180℃.
6. Whisk the egg whites. When it is no longer gelatinous, add the granulated sugar in 3 batches while beating the egg whites consistently to make a meringue. It should form soft peaks that lean over.
7. Add 1/3 of the meringue into the bowl with the egg yolks, and mix together with a whisk.
8. Add the rest of meringue, and fold it in with a rubber spatula.
9. Pour the batter into a baking sheet and smooth out the surface with a pastry scraper. Bake for 12 minutes at 180°C. In the meantime, beat the ■ ingredients together, and have it ready in the refrigerator.
10. As soon as the cake is baked, drop the cake pans from a height of 20 cm. Let it cool on a cooling rack cover in the cake pan covered with a sheet of parchment paper and plastic wrap.
11. When the cake has cooled down completely, put the cake on a fresh piece of parchment paper and cut off the edges. Slice the side that will be the end of the cake when it's rolled at an angle, and spread the cake with a generous amount of cream. Keep 1 tablespoon of cream in reserve.
12. Roll the cake by lifting up by the parchment paper and rolling it in one go. Cover the cake with plastic wrap and leave to rest in the refrigerator for 2 hours.
13. Mix the ○ ingredients together. . Spread it thinly on the surface of the rolled cake, and cover with the crushed almonds.
14. Finished.
15. To wrap the cake to store or to give as a gift, I recommend using waxed paper.
16. * In step 9, before baking, drop the cake pan 2 to 3 times onto a flat surface to eliminate any big air bubbles.

Story Behind this Recipe

I got the idea to use bread flour to make sponge cake, and was so happy at the resulting silky, substantial texture!
When the cake is coated with crushed almonds, it's so delicious!