Japanese Soufflé Roll Cake: Melts in Your Mouth Softness
Japanese Soufflé Roll Cake
Experience the ultimate softness with this Japanese fresh roll cake, characterized by a texture so delicate it melts in your mouth. It’s a perfect dessert for special occasions or a thoughtful gift.
Cake Batter Ingredients
- 6 egg yolks
- 15g sugar (for yolks)
- 30g honey
- 4 egg whites
- 65g sugar (for whites)
- 70g cake flour
- 15g unsalted butter
- 35g milk
Fresh Cream
- 200g cold heavy cream
- 20g sugar
- 200g cold heavy cream
- 20g sugar
Cooking Instructions
Step 1
In a bowl, combine the 6 egg yolks, 15g sugar, and 30g honey. Set this bowl over a pot of simmering water (double boiler) and gently heat. Stir until the sugar is completely dissolved and the mixture feels warm to the touch (around 50-60°C). This warming process helps create a smoother batter.
Step 2
Remove the bowl from the double boiler. Using a hand mixer, whip the yolk mixture. Start on a low speed and gradually increase to high, whipping until it becomes pale yellow and thick, forming ribbons when drizzled.
Step 3
In a separate, clean bowl, whisk the 4 egg whites. Gradually add the 65g sugar in 2-3 additions while continuing to whisk. Beat until stiff peaks form – the meringue should hold its shape firmly and not slide out when the bowl is inverted.
Step 4
Gently fold about half of the stiff meringue into the yolk mixture. Use a spatula and a light hand to combine, being careful not to deflate the meringue. Adding a portion of the meringue first helps to lighten the yolk mixture, making it easier to incorporate the rest.
Step 5
Sift the 70g cake flour (sifted 2-3 times for best results) over the batter. Gently fold it in until just combined, again taking care not to overmix and lose volume.
Step 6
Add the remaining meringue to the batter. Continue to fold gently but thoroughly until the batter is smooth and homogenous. Scrape the bottom and sides of the bowl to ensure everything is incorporated.
Step 7
In a small saucepan or microwave-safe bowl, gently warm the 15g butter and 35g milk together until the butter is melted and the mixture is warm. (Warming the butter and milk enhances their aroma and helps them incorporate smoothly, adding gloss.) Pour this warm mixture into the cake batter and fold until the batter is glossy and smooth.
Step 8
Line a baking sheet with parchment paper. Spread the batter evenly onto the parchment paper. Bake in a preheated oven at 170°C (340°F) for 12-15 minutes, or until lightly golden brown. Once baked, carefully remove the cake sheet from the pan and let it cool on a wire rack.
Step 9
While the cake cools, whip the 200g of cold heavy cream with the 20g sugar until stiff peaks form. The cream should be thick enough to hold its shape when spread with a knife.
Step 10
Once the cake sheet is completely cool, spread the whipped cream evenly over the surface. If desired, add your favorite fruits or fillings. Starting from one edge, carefully roll up the cake sheet tightly. Your soft and melt-in-your-mouth Japanese Soufflé Roll Cake is now complete!
