Roll Cake Filled with Yuzu Cream Recipe
Fits a 3 x 9-inc/33 x 23 cm baking pan
Ingredients:
For the roll cake batter:
-4 eggs, separated
-A pinch of salt
-120 grams sugar
-100 grams all-purpose flour
-10 grams cornstarch
-5 grams baking powder
-50 grams vegetable oil
-25 ml milk
-25 ml yuzu (or lemon) juice
-1 tsp yuzu (or lemon) zest
For the yuzu cream filling:
-250 ml heavy cream
-80 grams sugar
-55 ml yuzu (or lemon) juice
-1 tsp yuzu (or lemon) zest
Instructions:
For the roll cake batter:
1) Using a stand/hand mixer, whip egg yolks for 2-3 minutes. Gradually add 50 grams sugar and continue whipping until the mixture is light and fluffy.
2) In a separate bowl using a stand/hand mixer, whip egg whites and salt for 3-4 minutes, until medium peaks form. Gradually add 70 grams sugar and continue whipping until stiff peaks form. Gently combine with the egg yolks mixture. Sift in flour, cornstarch and baking powder and stir to incorporate.
3) In a separate bowl, mix oil, milk, yuzu juice and yuzu zest until combined. Gradually incorporate into the egg mixture. Transfer into a pan lined with parchment paper, making sure that the batter is spread evenly, and bake in an oven preheated to 338° F/170° C for 25-30 minutes, or until golden. Let cool completely.
For the yuzu cream:
1) In a medium-sized pot, place heavy cream and sugar and bring to a boil over a high flame, regularly stirring to dissolve the sugar. Reduce the heat to a medium and cook for 3 more minutes, stirring occasionally. Remove from heat and stir in yuzu juice and yuzu zest. Store the yuzu cream in the refrigerator for at least 3 hours.
2) Carefully flip the pan with the cake onto a cutting board, remove parchment paper and spread a third of the yuzu cream evenly on top. Roll the cake tightly starting from the short side of its rectangular shape and spread the rest of the yuzu cream on top of it.
3) Store the cake in the refrigerator in a sealed container for up to a week.
