I have made many roll cakes in my career and this one made from a recipe from Japan is undoubtly the best one. Extremely light and moist sponge layered with 38% whipped cream and vanilla sugar. Japanese roll cakes tend to have fruits such as strawberries, bananas, and other berries layered in the roll cake. Kihachi cake shop in Japan is quite famous for their roll cakes. Here, I just used strawberries.Thursday, May 29, 2008
ロールケーキ。。。。
I have made many roll cakes in my career and this one made from a recipe from Japan is undoubtly the best one. Extremely light and moist sponge layered with 38% whipped cream and vanilla sugar. Japanese roll cakes tend to have fruits such as strawberries, bananas, and other berries layered in the roll cake. Kihachi cake shop in Japan is quite famous for their roll cakes. Here, I just used strawberries.
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4 comments:
Dear Ron,
I am a home baker, I stumbled onto your blog by chance, and Wow! Thank you for sharing with all of us your years of experiences and your collection of recipes.
I have always preferred the Japanese Sponge Cake, but have never succeeded in achieving its delicate texture and taste. You have indicated that this is the best tasted sponge rolled cake ever! Could you please share your recipe with me? You have many sponge cakes listed on your website, but I do NOT know which is the right one. All my appreciations for your help, and I hope to hear from you real soon.
My e-mail address is baokim@sharelogic.com
Regards,
kim tran
Dear Ron,
This is Kim Tran, I just tried baking the Japanese sponge roulade, but it did not come out well:(
The cake batter looked good when I poured it in the pan, after 10 minutes or so, I took it out... When I turned it over, the bottom of the cake had a "rubbery" skin on it. The skin is very tough and chewy, just like rubber. Could you tell me what I did wrong?
Thank you so much for your help Ron!!!
kim tran
Hi Ron,
Tried the sponge cake again, "No" rubber this time, YEAH! My cake still did not look good like yours, I will improve next time:)
Thank you so much for inviting me to see you work, what an honor that would be... unfortunately I live in California. I will definitely try to visit you in person if I am ever in Hawaii. Thank you so much for your kindness. Will try more things from your recipes next week!
Regards,
kim tran
Hi Ron,
I am a pastry student at Le Cordon Bleu London. I stumbled upon your blog while searching for inspiration to create a plated dessert for my final exam this June.
I often crave for light and fluffy Japanese sponges! The french genoise is nowhere near as light and airy as Japanese sponges. I was wondering if you could share your recipe with me? I'd be forever grateful for your recipe and I hope it's not too much of a trouble.
Hope to hear from you soon. Please e-mail me at ivy_weng@hotmail.com.
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