Rami's Recipe Book

Cake Roll

—

by

panda
in

Ingredients

Yield: 1 cake roll, about 6 to 8 pieces.
  • 4 egg whites
  • 2 tbsp Sugar (for the egg whites)
  • 4 egg yolks
  • 2 tbsp Sugar (for the egg yolks)
  • 3 tbsp Vegetable oil
  • 3 tbsp Water
  • 9 tbsp Cake flour (70g?)
LEMON FILLING
  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 cup lemon curd

Steps

  1. Separate eggs, placing the whites into a stand mixer bowl.  Whisk until foamy, add sugar.  Continue until stiff peaks form and you have meringue.
  2. Transfer the meringue into a clean bowl.  Put egg yolks and sugar in mixer bowl and beat until light-colored. Add vegetable oil and water and mix again.
  3. Add sifted cake flour to the mixture from Step 2 and mix. (You don’t need to wash the bowl or whisk between steps 1-3.)
  4. Add half of the meringue to the mixture mix until just combined, and repeat with the other half.  Stop when incorporated – be careful not to overmix to avoid gluten formation or removing too much air.
  5. Pour into a 11×15 jelly roll pan (or quarter sheet pan, which is slightly smaller) lined with parchment paper. Bake in a 320F oven for 20 minutes.  (Actual time will depend on pan size.  Shoot for internal temp ~200F.  The top will be lightly browned.)
  6. When the cake is done, remove from oven and cool for 5 minutes.  Then turn out onto a sheet of plastic wrap, cover and wrap using another sheet on top.  Let cool completely.  Because of the lightness of this cake, it is very supple even when cool, and you do not need to cool in a rolled position.
  7. After the cake has completely cooled, remove the plastic wrap. Spread any cream filling you like, roll, and it’s done.  Rewrap in plastic wrap and place in the fridge until ready to serve.
  8. To make the filling, whip sugar and cream to soft peaks, then fold in the curd with a spatula.