I usually don’t make cakes very often. They’re often reserved for birthdays. But, my kids have been craving roll cakes lately. And after testing this recipe 4 times, I’m confident I have the perfect recipe for this flavourful and creamy Hojicha Roll Cake.
This cake is rich in roasted tea flavour, light, airy, and spongy, and filled with a hojicha cream for double the hojicha taste.
TYPE OF CAKE USED IN A ROLL CAKE
This recipe is based off a classic chiffon cake, which means it is similar to a sponge cake, with the addition of oil. The oil is important as it lends flexibility, which is integral to the cake being able to be rolled up without cracking.
HOW TO MAKE A ROLL CAKE
- First, separate the eggs since the whites are beaten separately from the yolks
- Beat the egg whites with sugar and cream of tartar until medium peaks
- Beat the egg yolks in a different bowl and add cake flour
- Fold the egg whites are folded into the batter to create a light, homogeneous mixture
- Bake the cake at a high temperature for a short period of time so the cake does not dry out
6 TIPS FOR ENSURING A SUCCESSFUL ROLL CAKE
TIP 1: Take out the eggs from the refrigerator and separate the yolks and whites. (It’s easier to separate the eggs when they’re cold). Let them sit at room temperature. The egg whites will beat up with more volume when they’re warmer, as opposed to cold from the fridge.
TIP 2: Make sure your bowl for the egg whites is clean and free from any traces of oil. It’s a good idea to wipe down the bowl and beaters with some lemon juice or vinegar to ensure they are clean. Oil inhibits the egg whites from beating up to its full volume.
TIP 3: To ensure the egg whites beat to full volume, add some cream of tartar while the egg whites are foamy. If you don’t have cream of tartar, you can use a squeeze of lemon juice.
TIP 4: Fold in the egg whites using a spatula so you don’t deflate all the bubbles in the mixture. There’s no chemical leavener in this cake, so it’s reliant on the whipped egg whites to give the cake its airy structure.
TIP 5: Tap the pan a few times before placing into the oven to disperse any trapped bubbles.
TIP 6: Drop the pan from a height of 1′ once you take it out of the oven to keep the cake from shrinking.
WHEN TO ROLL THE CAKE
The trickiest part of making a roll cake is making sure it doesn’t crack when you roll it.
There are lots of tips and methods out there: from wrapping it in a tea towel, to dusting it with powdered sugar.
But this is what I simply do:
Roll the cake gently in parchment paper while it is still slightly warm.
No need to roll and re-roll. A gentle, yet firm touch is needed when handling the chiffon cake roll.
After rolling the cake, it’s placed into the fridge to chill and set for 1-2 hours before slicing and serving.
OTHER ROLL CAKE RECIPES
If you’re looking for other roll cakes, be sure to try:
If you try out my recipe, I’d love to see your creations. Tag me on Instagram @siftandsimmer or leave me a comment below.
Hojicha Roll Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 3 egg whites room temp
- ½ tsp cream of tartar
- 40 g granulated sugar
- 3 egg yolks room temp
- 30 g granulated sugar
- 30 g avocado oil
- 30 g whole milk
- 45 g cake flour sifted
- 10 g hojicha powder sifted
Hojicha Cream Filling
- 125 ml heavy whipping cream (36% MF [milkfat] or higher)
- 1 Tbsp hojicha powder
- 1 Tbsp powdered sugar
Make the Cake:
- Line a 9" by 13" baking tray with parchment paper. Set aside.
- Remove 3 eggs from the fridge. Separate the egg whites and egg yolks, ensuring the egg whites are added to a clean mixing bowl. Leave at room temperature.
- Preheat oven to 375°F/191°C.
- Fit the mixing bowl with the egg whites to a stand mixer with a whisk attachment. Gradually whisk on low speed until foamy. Add in the cream of tartar. Increase the speed gradually and add in the sugar in small increments.
- Beat until the egg whites reach medium peaks (when the whisk it pulled out, there will be a slight curve to its end). Set aside.
- Add the egg yolks to a large bowl. Add in the sugar and whisk together.
- Next, add in the oil and milk and whisk until combined.
- Add in the sifted cake flour and hojicha powder. Use a spatula or whisk to combine together.
- Take ⅓ of the whipped egg whites and fold it into the batter. It's OK to be a little heavy-handed for this first fold since we will add more of the egg whites later.
- Next, add another ⅓rd and continue to fold. Repeat with the remainder of the egg whites, until the batter is light and homogeneous.
- Transfer the cake batter to a 9" by 13" baking tray and smooth out the top with an offset spatula. Tap the tray a few times to remove any trapped air bubbles.
- Place into the oven and bake at 375°F/191°C for 13-15 minutes, until the top is dry and springy to the touch. (Don't overbake or it will be dry).
- Remove from the oven and carefully drop it from a height of about 1'.
- Transfer the cake over to a cooling rack, with the parchment-side down.
Make the Hojicha Cream:
- Add the whipping cream, hojicha powder and sugar to a large bowl. Whisk until the cream thickens.
- Tear off a new large piece of parchment paper.
- While the cake is still slightly warm, (not too warm or the cream will melt), but not cool so that the cake won't roll.
- Carefully flip the cake onto the the new parchment paper, with bottom side facing up. Peel the old parchment paper off the cake.
- Using an offset spatula, spread the hojicha cream over the surface of the cake.
- Carefully roll up the cake and seal the ends of the parchment. Place into the fridge to chill for 1-2 hours.
- Slice with a serrated knife and serve.