Go Back

Hokkaido Milk Cream Cake Roll

Re-creation of Lawson's Hokkaido Milk Cream Cake Roll.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 9 servings
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

Cake Batter
  • 36 g unsalted butter
  • 48 g all-purpose flour
  • 8 g corn starch
  • 60 g whole milk
  • 5 egg yolks
  • 3 egg whites
  • 80 g sugar
Whipped cream
  • 200 g heavy cream (40%milk fat)
  • 15 g sugar
  • 2 g gelatin

Equipment

  • oven, hand-mixer, bowl, pot,

Method
 

Cake Batter
  1. Preheat the oven to 180°C (356℉)
  2. Line a Parchment paper to fit in 30 × 30cm baking tray.
    Prepare one more piece of paper to finish the cake roll.
  3. Separate the egg yolks and white.
    ※We don't use two egg white, wrap them in a piece of plastic and keep them in a freezer for another use.
  4. Melt unsalted butter on low heat.
    Turn off the heat when the unsalted butter melt.
    Shift in all-purpose flour and corn starch.
    Mix well until incorporated.
    Turn the heat to low and cook until the butter and flour mixture forms a roux.
  5. Add in milk and Continue cooking until it forms of a dough.
  6. Add in milk and Continue cooking until it forms of a dough.
  7. Transfer to a bowl and add in two egg yolks.
    Stir vigorously until thoroughly combined.
    Add the rest of the egg yolks and mix to combine.
    Easy to mix.
    Set aside While we are making meringue.
  8. 〈Meringue〉
    Start mixing on low To break up the firm part.
    ↓
    Add in 1/3 of that sugar.
    Whisk until the sugar is dissolved.
    ↓
    Add in the next 1/3 of the sugar and mix until the sugar dissolves.
    ↓
    add in the last 1/3 of the sugar and continue mixing on low.
    ↓
    When all the sugar is dissolved, turn the speed to high and whisk until the stiff peaks form.
  9. Add 1/3 of the meringue to the egg mixture.
    Use a whisk; tap the meringue to combine with the egg mixture.
    ※What I am doing is mixing the egg mixture with the meringue without deflating.
  10. Then add in the next one-third of the meringue, and repeat the process.
    When your cake batter is mixed, about 80% switch to the spatula and Scoop the batter up to the center to ensure no meringue remains.
  11. Pour the cake batter into the prepared pan.
    Move around the cake butter to fill all the corners like this.
  12. Pop in the oven and bake it for 13 to 14 minutes until the surface is golden brown.
  13. Tap the baking tray onto your countertop and take it out onto a wire rack.
    Peel off the paper from the side.
Whipped Cream
  1. Add in one tablespoon of boiling water to dissolve the gelatin powder.
    Set aside.
  2. Whisk heavy cream and sugar on low speed until Start thickening.
    Increase the speed to medium until soft peaks form.
  3. Add in dissolved gelatin and continue whisking until just before stiff peaks form.
    Set aside until the cake Comes to room temperature.
Assemble
  1. Flip the cake sheet upside down and peel off the paper.
    Place a new paper on it and flip it over.
    The bottom of the cake sheet comes the outside.
  2. Drop the whipped cream at an interval so that you can evenly spread the cream.
    Save a little bit a month about 2 to 3 tablespoons of whipped cream for later use.
    Spread the whipped cream all over the surface. The end will be thinner than the center of the cake.
  3. Take the parchment paper as a guide and start rolling up.
    Slowly roll it up nice and tight.
  4. Open the parchment paper and filled up both ends with whipped cream.
    Place the cake on the center of the paper and tuck the paper with the ruler.
  5. Chill at least one hour before serving.