Soft Homemade Cream Roll Cake
Easy Home Baking: Fluffy and Sweet Cream Roll Cake Recipe
While store-bought cakes are delicious, I wanted to bake one with better ingredients, so I tried this recipe! It’s perfect as a holiday gift too. Enjoy the perfect harmony of a soft cake sheet and sweet cream.
Cake Sheet Ingredients- 200g cake flour (low-gluten flour)
- 1g baking powder
- 2g vanilla extract (or vanilla sugar)
- 340g eggs (at room temperature)
- 260g granulated sugar
- 16g corn syrup (or glucose syrup)
- 4g salt
- 40g milk (at room temperature)
Cream Filling Ingredients- 500g cold heavy cream (at least 35% fat)
- 50g sweetened condensed milk (adjust to taste)
- 500g cold heavy cream (at least 35% fat)
- 50g sweetened condensed milk (adjust to taste)
Cooking Instructions
Step 1
Measure all ingredients accurately as shown in the photo. It’s helpful to have dry ingredients (cake flour, baking powder, vanilla) in one bowl, sugar in another, eggs in a large bowl, and milk, corn syrup, and salt separately measured.
Step 2
Before you begin, line your baking pan (a 30x40cm pan is recommended) with parchment paper. Cutting it to fit the pan neatly will help.
Step 3
Gently whisk the eggs with a whisk to break the yolks. Make sure there are no large yolk lumps; if there are, the sugar won’t dissolve properly and may clump together.
Step 4
Boil some water in a small pot, then place the bowl with the eggs over it to create a double boiler. Ensure the bottom of the egg bowl doesn’t touch the boiling water.
Step 5
Add the granulated sugar, corn syrup, and salt to the egg bowl. Whisk gently until the sugar is completely dissolved. Be careful not to cook the eggs; whisk continuously while monitoring the temperature, aiming for around 40°C (104°F).
Step 6
Once the sugar has dissolved, the egg mixture will turn a clear, pale ivory color. The temperature should be around 40°C (104°F) when checked with a thermometer.
Step 7
Now, switch to an electric mixer (handheld or stand mixer) and whip the batter. Use the highest speed setting and whip until the batter becomes thick and voluminous.
Step 8
The batter is ready when it turns a light, creamy color and, when drizzled from the whisk, leaves a ribbon-like trail that sits on the surface for a few moments. This indicates it’s well-whipped.
Step 9
Sift the dry ingredients (cake flour, baking powder, vanilla) over the whipped egg mixture in two or three additions. Sifting helps prevent lumps and ensures a lighter texture.
Step 10
Using a spatula, gently fold the dry ingredients into the wet batter. Use a motion of scooping from the bottom and folding over the top, or a cutting motion. Mix just until no dry streaks remain; overmixing can develop gluten and make the cake tough.
Step 11
Pour in the warmed milk (around 40°C/104°F) into the batter and quickly but gently mix again. The milk will slightly thin the batter, so mix swiftly to incorporate it evenly.
Step 12
Pour the well-mixed batter into the prepared pan. Gently tap the pan on the counter or spread the top evenly with a spatula. Bake in a preheated oven at 180°C (350°F) for about 15 minutes. Adjust baking time and temperature based on your oven’s performance.
Step 13
Once baked, immediately transfer the cake sheet to a wire rack to cool slightly. While still warm but not hot, place a fresh sheet of parchment paper on the bottom of the cake sheet. Lightly brush the side where you’ll start rolling with a little oil or butter; this helps prevent sticking and makes rolling easier.
Step 14
Carefully invert the cake sheet onto the prepared parchment paper so the top of the cake is now on the bottom. Gently peel off the original parchment paper that was in the pan. Be delicate to avoid tearing the cake.
Step 15
Whip the cold heavy cream with the sweetened condensed milk until stiff peaks form. Spread the whipped cream generously over the cake sheet, reaching close to the edges. Apply a bit more cream in the center to ensure a nice, even roll.
Step 16
Make two shallow cuts with a knife about an inch from the edge where you will start rolling. This helps prevent the cake from cracking when you roll it and creates a neater shape.
Step 17
Place a rolling pin or a similar tool under the parchment paper at the edge you’ll start rolling from. Begin to roll the cake tightly, tucking the edge in. Use the parchment paper to help guide and tighten the roll as you go.
Step 18
Keep the cake rolled in the parchment paper and let it rest in the refrigerator for a short while to firm up and hold its shape. Once firm, carefully unwrap the parchment paper, slice, and enjoy your delicious cream roll cake!
