"I've got a roll cake!" - Hakase
This can be a tricky recipe to get right, but the outcome is a lovely spiral of cake and freshly whipped cream. Pairs nicely with rich, whole milk. The image shown is a variation with added pumpkin, spices, and a generous dusting of confectionary sugar.
- Preheat the oven to to 365 degrees F (180 degrees C).
- Cover a sheet tray with aluminum foil, including around the edges of the pan.
- Place a sheet of parchment paper on top that is fitted to the pan, and spray with cooking oil. Have an extra sheet of parchment paper of the same size ready for later.
- Whisk the egg yolks with 1/4 cup of the sugar until the mixture thickens. The color should be lighter too.
- Add flour and mix until just incorporated.
- In a separate bowl, whisk egg whites and another 1/4 cup of sugar until stiff peaks form with a mixer.
- Gradually, fold egg white mixture into the egg yolk mixture until fully incorporated. Try not to crush the air out of the peaks.
- Pour the batter evenly into the prepared pan. If there are any big air bubbles, you can try tapping the pan to disperse them.
- Bake until lightly golden, and a toothpick inserted into the cake comes out clean (about 10 minutes). Be sure not to overbake.
- Remove cake from the pan by gently lifting the edges of the parchment paper. Transfer to a wire rack to cool (about 30 minutes).
- Meanwhile, whip the heavy cream with vanilla and remaining 1 tablespoon of sugar until soft peaks form.
- Once the cake has cooled, carefully peel off the parchment paper and replace with a clean sheet.
- Spread the whipped cream evenly over the surface of the cake.
- Roll the cake into a log and wrap in plastic wrap.
- Chill (about 1 hour).
- Remove from plastic wrap, and enjoy with whole milk.