白いロールケーキの作り方・レシピ【卵白消費】 How to make Rollcake of White｜Coris cooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more commonly available and versatile.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit can reduce sugar content and enhance flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

Prepare a 27x27 cm roll cake baking sheet with parchment paper.

Use cold egg whites from the refrigerator for stable meringue.

In a bowl, mix milk, salad oil, and honey with a whisk until well combined and glossy.

Sift in cake flour and mix until smooth and no lumps remain.

In a separate bowl, beat egg whites with a hand mixer, gradually adding granulated sugar in three parts until glossy peaks form.

Fold 1/4 of the meringue into the batter, then gently fold in the remaining meringue until just combined.

Pour the batter into the prepared baking sheet and smooth the top. Bake in a preheated oven at 160°C (320°F) for about 14 minutes.

Once baked, drop the cake from about 3 cm high to release steam, then remove from the baking sheet and cool for 3 minutes at room temperature, covered with plastic wrap to keep moist.

For the whipped cream, mix heavy cream and sugar, then whip while chilling over ice water until stiff peaks form.

Remove the parchment paper from the cooled sponge cake and place a new sheet on top. Flip the cake so the baked side is up, and gently scrape off any browned bits for a whiter appearance.

Spread most of the whipped cream over the cake, thicker towards the front, and roll it up carefully to form the roll cake.

The white roll cake is complete. To cut, heat a knife in hot water for clean slices. Store wrapped to prevent drying.

Cooking Techniques

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Dietary

Allergens