{"id":192,"date":"2019-01-30T03:33:28","date_gmt":"2019-01-30T03:33:28","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=192"},"modified":"2019-02-06T09:54:37","modified_gmt":"2019-02-06T09:54:37","slug":"cake-roll","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/cake-roll\/","title":{"rendered":"Cake Roll"},"content":{"rendered":"

Ingredients<\/h2>\n
Yield: 1 cake roll, about 6 to 8 pieces.<\/div>\n
\n
    \n
  • 4\u00a0egg whites<\/li>\n
  • 2 tbsp\u00a0Sugar (for the egg whites)<\/li>\n
  • 4\u00a0egg yolks<\/li>\n
  • 2 tbsp\u00a0Sugar (for the egg yolks)<\/li>\n
  • 3 tbsp\u00a0Vegetable oil<\/li>\n
  • 3 tbsp\u00a0Water<\/li>\n
  • 9 tbsp\u00a0Cake flour (70g?)<\/li>\n<\/ul>\n<\/div>\n
    <\/div>\n
    LEMON FILLING<\/div>\n
    \n
      \n
    • 1\u00a0cup\u00a0cold heavy whipping cream<\/li>\n
    • 3\u00a0tablespoons\u00a0powdered sugar<\/li>\n
    • 1\/2\u00a0cup\u00a0lemon curd<\/li>\n<\/ul>\n<\/div>\n
      \n

      Steps<\/h2>\n<\/div>\n
        \n
      1. \n
        Separate eggs, placing the whites into a stand mixer bowl.\u00a0 Whisk until foamy, add sugar.\u00a0 Continue until stiff peaks form and you have meringue.<\/div>\n<\/li>\n
      2. Transfer the meringue into a clean bowl.\u00a0\u00a0Put egg yolks and sugar in mixer bowl and beat until light-colored. Add vegetable oil and water and mix again.<\/li>\n
      3. \n
        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.)<\/div>\n<\/li>\n
      4. \n
        Add half of the meringue to the mixture mix until just combined, and repeat with the other half.\u00a0 Stop when incorporated – be careful not to overmix to avoid gluten formation or removing too much air.<\/div>\n<\/li>\n
      5. \n
        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.\u00a0 (Actual time will depend on pan size.\u00a0 Shoot for internal temp ~200F.\u00a0 The top will be lightly browned.)<\/div>\n<\/li>\n
      6. \n
        When the cake is done, remove from oven and cool for 5 minutes.\u00a0 Then turn out onto a sheet of plastic wrap, cover and wrap using another sheet on top.\u00a0 Let cool completely.\u00a0 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.<\/div>\n<\/li>\n
      7. \n
        After the cake has completely cooled, remove the plastic wrap. Spread any cream filling you like, roll, and it’s done.\u00a0 Rewrap in plastic wrap and place in the fridge until ready to serve.<\/div>\n<\/li>\n
      8. To make the filling, whip sugar and cream to soft peaks, then fold in the curd with a spatula.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        Based off an Asian-style Chiffon cake, this roll is lighter, fluffier, and much less sweet than other cake roll recipes, as the sugar is primarily there to be a stabilizer.\u00a0 \u00a0Sugar can be increased up to 25g\/egg.\u00a0 (It’s 4g\/egg in this recipe.)<\/p>\n","protected":false},"author":1,"featured_media":202,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/comments?post=192"}],"version-history":[{"count":20,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/192\/revisions"}],"predecessor-version":[{"id":297,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/192\/revisions\/297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media\/202"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media?parent=192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/categories?post=192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/tags?post=192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}