hey guys! today i'll show u how to make roll cake :)
roll cake is one of my mom's favorites, so I decided to make this one for her <3
roll cake is one of the more challenging cakes to master, because the cake is hard to roll sometimes
but this recipe is very easy and it's never failed for me!
so let's get started :)
in a small bowl, whisk together vegetable oil and milk
whisk until the oil and milk emulsify together
this shouldn't take too long because there isn't too much of either ingredient
next, sift in the cake flour
im not sure why but i find the sound of sifting really soothing :)
once all the cake flour has been sifted in, you can start whisking again
whisk until just combined (you don't want to overmix or else the gluten in the flour will develop, which will result in a dense cake!)
next separate the egg yolks from the egg whites
the egg whites go into a large bowl while the egg yolks can be added directly into the milk/oil/flour mixture
this part is really fun haha :D use the whisk to burst all of the egg yolks then whisk them in
whisk until combined and the mixture is one color
now for the egg whites! whip the egg whites until foamy
then you can start adding the sugar
to ensure that the egg whites are whipped to stiff peaks, add 1/3 of the sugar at a time, whipping in between
if you use a hand-mixer this should be a fairly quick process :)
by the time all the sugar is added, you should've reached stiff peaks like this ^
next add a dollop of the meringue (whipped egg whites) into the egg yolk mixture
whisk it in until combined and smooth
pour the egg yolk mixture back into the remaining meringue
finally, use a spatula to fold gently until combined with no lumps
pour the completed batter into a 13*9in (or 28*28cm) pan lined with parchment paper
make sure to use a spatula to spread the batter evenly (especially in the corners)
lightly tap the pan against a hard surface to remove any remaining air bubbles in the batter
after baking, tap the pan against a surface so hot air can escape (or else the cake will deflate while cooling)
flip the roll cake onto a piece of parchment paper, then remove the parchment paper used while baking
finally, flip the cake back onto the original side and place the parchment used while baking back over so the cake doesn't become too dry while cooling
while the cake is cooling, whip the heavy cream
once it is bubbly, start to gradually add the sugar, whipping in between additions
the cream should whip fairly quickly and start to become thick like this ^ :)
once the cream is spreadable, stop whipping! (or else the butter fats may start to separate from the buttermilk)
the cake should be cooled by now! remove the parchment paper and trim the edges
cut the last edge of the cake at an angle, so when we roll the cake it will be flat at the bottom
flip the cake over (we want the golden-brown side to be on the outside of the roll cake)
add the whipped cream and use a knife to spread it
this part is honestly sooo satisfying i loved spreading the cream ^^
it's so easy and smooth to spread!
once you get even, smooth layers, you can start to CAREFULLY roll the cake :)
use the parchment paper to guide the cake as you roll it
don't worry if it cracks a little or you mess up; you can always restart or adjust!
at the end, you can switch to rolling with your hands if you find that easier than using the parchment
once the cake is rolled up, put it back into the parchment paper (or else it might dry out or taste weird) to cool in the refrigerator for an hour or more
and that's it! although the roll cake may seem very daunting, it's actually not too hard :)
and it's so delicious and creamy when you're done!
thanks for watching! if you enjoyed this video, pls like and subscribe <3
bye! see you next time :)
