Japanese Pastry Course #4 Japanese Roll cake

Prepare egg whites and yolks separately, keep bowls clean and dry, sift sugar and flour, line a 28x28 cm tray, pipe airy batter, and bake at 190°C.

Whip firm-peaked meringue from egg whites and sugar, add sugar in stages to stabilize the foam, then carefully fold in egg yolk and gradually add flour.

Pipe the batter diagonally into the tray, maintain constant pressure for an even sponge, bake at 190℃/375℉ for 10–12 minutes, then dust with powdered sugar.

Prepare the roll cake filling by making a simple syrup, assembling fruit like strawberries, mango, and kiwis, and whipping cream with sugar and yogurt for a light, tangy filling.

Learn to roll a sponge cake with syrup, evenly spread whipped cream and fruit, using paper and a ruler to form a smooth spiral roll, then refrigerate before slicing.

Warm and dry the knife, then slice the roll with back-and-forth strokes, trimming ends and marking 3 cm. Wrap and display with cups and collars to prevent drying.

Whisk warm egg mixture with sugar, flour, cocoa, and honey in a double boiler, then whip to form air bubbles; sift dry ingredients and bake for a Japanese roll cake.

Mix batter from bottom to top in a wide bowl to create an airy sponge; integrate flour and cocoa powder in thirds, then fold in butter–milk–honey and bake at 180℃.

Learn to make a smooth chocolate cream by ganache and whipped cream, roll a chocolate sponge with syrup, chill, and decorate with chantilly cream, berries, and chocolate garnish.

Whip egg yolks with sugar, sift flour, and heat milk with butter to 60°C to form an airy roll cake batter; preheat to 200°C and bake at 180°C.

Whip stiff-peak meringue, fold quickly into egg yolk batter with flour, then fold in melted butter and milk and bake the sponge cake at 180°C for about 20 minutes.

Whip creme chantilly from whipping cream and caster sugar, then chill. Brush the sponge with simple syrup, spread the creme, roll tightly, and refrigerate.

Decorate cake rolls with vanilla cream, fresh fruit, and raspberry sauce, and learn cutting, star-tip piping of creme Chantilly, plus tips for arranging fruit and a final sugar dusting.

Learn to decorate a Japanese roll cake by piping sauce with a parchment bag, tightening tips, and creating elegant plate designs with berries and powdered sugar.

Asami thanks you for joining the Japanese roll cake course bonus lecture, invites questions via the Q&A page, and shares free recipes and videos on indyassa.com, with #indyassa.