How to make Roll Cake

I show you how to make Roll Cake, the simple way.

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CHANTILLY CREAM VIDEO:

Baking Tin 30 x 22cm

3 room temperature Egg Whites
pinch of salt
1/4 tsp cream of tartar (or lemon juice)
45g Sugar (superfine (caster)) (1/4 cup)

3 Egg Yolks
15g Sugar (superfine (caster)) (1tbsp)
30g whole Milk, room temperature (1 fl oz / 2tbsp)
30g Vegetable Oil (1 fl oz / 2tbsp)
1/2 tsp Vanilla Extract
22g Plain Flour, sifted (just over 2 tbsp)
22g Cornstarch, sifted (2.5 tbsp)

Chantilly Cream:
140g whipping (pouring) cream (min 35% fat) (just under 5 fl oz)
20-25g powdered (confectioners') sugar (just over 2 tbsp)
1/2 tsp vanilla extract (or vanilla bean paste)

1. Whisk egg whites, pinch salt & lemon juice on low speed until thick and foamy. Then add in (the 45g) sugar, 1/3 at a time, whisking well for a minute or so between each addition.
2. Increase whisk speed to high and continue whisking to firm peaks.
3. Whisk to combine yolks & sugar. Add milk, then oil, then extract, and finally the sifted flour & cornflour. Continue whisking until smooth.
4. Fold meringue into yolk mixture, 1/3 at a time.
5. Pour mixture into lined tin, level gently and bake in pre-heated oven at 160 degrees Celsius fan (320 F) (or 170 degrees C without fan) about 19-20 mins or until just springy when pressed lightly in centre.
6. Cover with heat-proof cling film straight away then invert onto wire cooling rack. Carefully remove baking paper then put straight back on, tuck underneath so no sponge exposed and leave to cool.
7. Once completely cool, make Chantilly cream: Whisk cream on low speed. Once trails form, add sifted powdered sugar & continue whisking on medium/high until firm. Add extract or paste and whisk just until incorporated.
8. Optional carefully peel off 'skin' layer from surface of sponge.
9. Trim about 1cm or so from each of the 2 longest edges using large serrated knife.
10. Spoon chantilly onto sponge in a line running across middle.
11. Wrap.
12. Wrap tightly in cling film and twist ends.
13. Leave to set in fridge at least 4-6 hours, ensuring seam is sitting on the bottom.
14. Slice off each end and enjoy!

Variations:

Rose & Raspberry:
Add couple drops red gel food colouring to meringue.
Add 1/4 tsp rose water to egg yolk mixture (i.e. 1/4tsp rose + 1/4tsp vanilla extract instead of 1/2 tsp vanilla).
120g whipping (pouring) cream (min 35% fat) (4 fl oz / 1/2 cup)
70-80g fresh raspberries.

Peach or Mango & Passionfruit:
Add couple drops yellow gel food colouring to meringue.
100g whipping (pouring) cream (just under 1/2 cup / 3.5 fl oz)
50 - 80g fresh peach or mango
1-2 passionfruits

Cardamom:
Add a couple drops green gel food colouring to meringue.
1/4 - 1/2 tsp ground cardamom folded into chantilly cream

Chocolate:
20g sugar added to egg yolks (instead of usual 15g)
35g milk (instead of 30g)
20 g corn starch (instead of 22g)
20g plain flour (instead of 22g)
15g cocoa powder, sifted - add to flour and cornstarch

I would LOVE to see if you make these - please post a picture to my Facebook page : /