Fluffy Whipped Cream Roll Cake
How to Make a Moist and Fluffy Whipped Cream Roll Cake
Indulge in this classic roll cake recipe, generously filled with fresh, luscious whipped cream that melts in your mouth. It’s perfect as a thoughtful gift or a delightful treat to keep in your freezer for whenever a sweet craving strikes. We’ll guide you through each step with clear instructions, making it easy even for beginner bakers.
Roll Cake Batter Ingredients- 4 large eggs (room temperature)
- 35g vegetable oil (like canola or sunflower oil)
- 30g milk
- 80g cake flour (low protein flour)
- 100g granulated sugar (20g for yolks, 80g for whites)
- 400g fresh heavy cream (minimum 35% fat content)
Cooking Instructions
Step 1
Begin by carefully separating the egg yolks from the whites. Place the yolks in one bowl and the whites in a separate, impeccably clean and dry bowl. Ensure no water or oil contaminates the egg whites, as this will prevent them from whipping into a stable meringue.
Step 2
To the bowl with egg yolks, add 20g of sugar and mix lightly. Then, gradually add the vegetable oil and milk, whisking until well combined and emulsified. Finally, sift the cake flour into the mixture and whisk until smooth and free of lumps to create the batter base.
Step 3
In the bowl with the egg whites, add the remaining 80g of sugar in three additions. Using an electric mixer or a whisk, beat the egg whites until stiff peaks form. Add the first portion of sugar when the whites begin to foam, the second when they become frothy, and the final portion when soft peaks start to appear, continuing to beat until glossy and firm peaks hold their shape.
Step 4
Gently fold about one-third of the meringue into the yolk batter. Use a spatula and fold lightly to lighten the yolk mixture without deflating the meringue too much. Once partially combined, add the rest of the meringue and continue to fold gently until just combined, ensuring no streaks of flour remain, while preserving as much air as possible.
Step 5
Pour the batter into a 40×30 cm baking pan lined with parchment paper. Spread the batter evenly. Gently tap the pan on the counter 2-3 times to release any large air bubbles. Bake in a preheated oven at 180°C (350°F) for approximately 15 minutes, or until golden brown and a toothpick inserted comes out clean.
Step 6
Immediately upon removing the cake from the oven, carefully peel off the parchment paper. Invert the cake onto a clean wire rack or a dry kitchen towel and let it cool completely. Covering it gently while it cools can help prevent the surface from drying out.
Step 7
In a chilled bowl, whip the 400g of cold heavy cream with 30g of sugar until stiff peaks form. Be careful not to over-whip. Once the cake sheet is completely cool, spread the whipped cream evenly over the surface.
Step 8
Starting from one edge, carefully and tightly roll up the cake. Wrap the rolled cake snugly in parchment paper or plastic wrap to help it hold its shape. Chill in the freezer for at least 6 hours before slicing and serving for the best texture.
