@foodie.yuki Fluffy Japanese cake roll A soft sponge cake filled with blackberry yogurt and topped with fresh berries .
Japanese cake roll (for two small rolls)
2 eggs, separated *
20g soy milk
20g rice oil or sunflower seed oil
1 pinch salt
1/2 tsp vanilla
40g flour
40g fine sugar
1 pinch cream of tartar or 1/2 tsp white vinegar .
*for vegan I think it should work with aquafaba, but haven’t tried yet. Let me know if you do try it!
Mix egg yolks with soy milk, oil, vanilla and salt.
Add sifted flour.
Whisk whites with cream of tartar until foamy, add the sugar and whisk until soft peaks forms.
Add to the yolk mixture and gently combine.
Pour in the baking tins (I used two 20x 15 cm tins).
Bake in the preheated oven at 120 Celsius on the second rack from the bottom for 15 min. After 20 mins, increase the temperature to 150 Celsius and bake for 8 mins until golden brown.
Remove from oven and let it cool.
Remove from mold by tilting it and spread some cream/yogurt/ jam before rolling it. .
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