Asada Shinhei’s cake roll

Asada Shinhei’s cake roll

Overview

The recipe for this cake roll comes from Japanese cake chef Shinpei Asada. The characteristic of this cake roll is that it has a large amount of egg yolk, a very small amount of protein, and a small amount of powder. The finished product is full of egg flavor, soft and delicate in texture, and the color is great. The cake slices are not difficult to roll up. The original recipe is for a 33cm square baking pan, the recipe here is multiplied by 0.7 to fit a 28cm square baking pan.

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Ingredients

Steps

  1. Melt the butter in water and let it come to room temperature for later use

    Asada Shinhei’s cake roll step 1

  2. Add 35 grams of fine sugar to the egg yolks, and heat the water to about 38 degrees

    Asada Shinhei’s cake roll step 2

  3. Then use an electric egg beater to beat it thoroughly. There will be obvious lines when dripping and stirring, and the color will become lighter, thicker and smooth

    Asada Shinhei’s cake roll step 3

  4. Add 35g of fine sugar to the egg whites in 3 batches, beat with an electric egg beater until the foam is between wet and dry, lift the egg beater to form a large hook shape, continue beating at low speed for about ten seconds

    Asada Shinhei’s cake roll step 4

  5. Fold one-third of the egg whites into the egg yolk liquid, mix evenly with a rubber spatula, then pour it back into the egg whites, and mix everything evenly like a stir-fry

    Asada Shinhei’s cake roll step 5

  6. Sift in low-gluten flour and mix well

    Asada Shinhei’s cake roll step 6

  7. Add a few drops of vanilla essence, then pour the butter from the first step onto the spatula in the basin, and quickly stir evenly, so that the cake batter is ready

    Asada Shinhei’s cake roll step 7

  8. Preheat the oven to 180 degrees for ten minutes, pour the batter into a baking tray lined with baking paper, and bake for about 18 minutes, until the surface is golden

    Asada Shinhei’s cake roll step 8

  9. After taking it out of the oven, cover it with a piece of baking paper of similar size, flip it over and tear off the baking paper at the bottom during baking, and place it on a wire rack to cool. After cooling, turn the cake piece over again, peel off the baking paper, and cut off the uneven parts on the four sides

    Asada Shinhei’s cake roll step 9

  10. Beat the light cream and powdered sugar with an electric mixer until 7 times evenly distributed, and spread evenly on the darker side. Apply the cream completely at the beginning, leaving about 3cm at the end without any cream

    Asada Shinhei’s cake roll step 10

  11. Gently and quickly roll up the cake slices to form a cake roll

    Asada Shinhei’s cake roll step 11

  12. Wrap in plastic wrap and refrigerate for 20 minutes or freeze for 10 minutes before slicing

    Asada Shinhei’s cake roll step 12