Gentle Flavor...Plain Roll Cake

Gentle Flavor...Plain Roll Cake

The thick cake is fluffy, soft, and gently flavored. It will leave you feeling soft and comfortable.

Ingredients: 30 x 30 cm sheet

Eggs (large)
60 g
Flour (cake flour)
40 g
*Heavy cream
100 g
1 to 2 tablespoons


1. Bring the eggs to room temperature. Sift the flour. Cover the cookie sheet with parchment paper. Preheat the oven to 180 °C.
2. Separate the eggs into egg yolks and egg whites in different bowls. Add half of the sugar to the egg yolk bowl and whip until it turns white and thickens. (You will use the other half of the sugar with the egg whites later).
3. Add in the flour all at once. Mix with an egg beater until no longer floury and it becomes smooth.
4. Add the remaining sugar to the egg white in 2~3 turns and whip cleanly with an egg beater to make a meringue. *Please whip into a meringue that forms stiff peaks (^^). (Step 10 describes the key points for making meringue.)
5. Add in 1/3~1/2 of the meringue to the egg yolks from step 3. Whisk it all together with an egg beater until smooth.
6. After whisking, change to a rubber spatula. Add in the remaining meringue in 2 turns. Scrape the bottom of the bowl with the spatula while spinning the bowl, and roughly mix. Make sure not to break the foam.
7. Pour into the mold. Spread out the surface flatly, and lightly tap the bottom twice to remove the air. Bake in the oven for 10 minutes.
8. Add sugar to the heavy cream, and whip until soft peaks form. Once it is done baking, remove the parchment paper with a knife after it cools. Spread out a new sheet on the bottom. Place the side covered with the cooking sheet towards the bottom, and spread out the heavy cream on the cake.
9. Lift the parchment paper, and roll up from the front. Place the overlap towards the bottom, wrap in plastic wrap, let sit for about half a day, and it is done.
10. Important: This are the key points when making meringue... First, add a pinch of sugar, whip a bit, and then whip until the bubbles become smaller and the meringue forms soft peaks that flop down. Add the remaining sugar in 2~3 batches, and keep whipping until it firm peaks form
11. If you put in all of the sugar at the beginning, then it will become a meringue with no body. If you make the meringue as described in Step 10, you'll have a good, resilient meringue.
12. You can use kitchen parchment paper or plain washi (Japanese) paper to cover the cookie sheet. The surface of the cake may brown slightly if you use kitchen parchment paper, so try using plain washi paper instead. The browned part of the cake will stick easily to the washi paper so that you can peel it off easily.

Story Behind this Recipe

I just wanted to eat a simple roll cake made using just heavy cream.
Therefore, I need a thick and dense sponge cake!
I could feel the depth of this undecorated cake.