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Roll cake｜Qiong Cooking's recipe transcript

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Qiong Cooking

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Ingredients

milk : 40ml (3 tablespoons)
油 : 30ml(大さじ2)
薄力粉 : 50g(大さじ6)
卵 : 3個
レモン汁 : 2g
sugar (for dough) : 50g(大さじ4)
マスカルポーネチーズ : 100g
Sugar (for cream) : 38g(大さじ3)
ホイップクリーム : 250g(1カップ)

Time required

40minutes

Procedure

1) Making dough (1st time) 00:05
Put milk and oil in a bowl and mix with a whipper.
Sift the cake flour into the bowl and mix with a whipper.
Crack the eggs and add the yolks to the bowl and mix.
Put the egg whites in another container.
2) メレンゲをつくる 01:25
Add lemon juice to the egg whites in a separate container from step 1.
Mix with a whisk (medium to high speed).
Add the sugar (for the dough) in 1/3 of the container and mix with a whisk.
3) Making dough (2nd time) 02:14
Add 1/3 of the meringue from 2 to the dough from 1 and mix.
Add the remaining meringue and mix.
4) 生地を焼く 03:00
Pour the batter from step 3 into a cake mold lined with a grease sheet.
Spread the dough out into a cake tin so that it is evenly distributed.
Bake in the oven at 160°C for about 30 minutes.
Remove the dough from the cake mold, cover with parchment paper, and cool at room temperature.
5) クリームをつくる 03:50
Add sugar (for cream) and whipped cream to the container.
Mix with a whisk.
6) 仕上げる 04:23
Remove the grease sheet from the baked dough of 4.
Cut the edges of the dough at 45 degrees.
Spread the cream on the dough.
Use a rolling pin to roll the batter onto the parchment paper so that it covers the cream.
Shape and chill in the refrigerator for 1 hour.
7) 盛り付ける 05:43
Remove the parchment paper.
Cut into bite-sized pieces with a knife.
Place it on a plate and it's done.

Point

・When mixing milk and oil, mix well.
・In step 2, add sugar when small bubbles appear.
・In step 2, after adding the sugar for the third time, switch the whisk to medium-low speed.
・The size of the cake mold is 28cmx28cm.
・The required time does not include the time to cool in the refrigerator.