A Soufflé Roll Cake is a type of pastry that is made by combining meringue with cake batter to create a light, fluffy cake that is then rolled up and typically filled with whipped cream or other flavors. The cake gets its name from its soufflé-like texture, which is created by the meringue in the batter that expands during baking and creates air pockets in the cake.
The origin :
Soufflé Roll Cake is believed to have originated in Japan, where it is known as "Japanese cotton cheesecake". It is a type of cake that is light, fluffy, and airy, made with a mixture of whipped egg whites and cream, which is then rolled with a thin layer of cake. The cake's texture and delicate flavor make it a popular dessert choice.
How did I make this Soufflé Roll Cake almost seamless?
I feel that the most important thing to note about my roll is that it was not perfect. But, I think it is a good example because it shows what I did and how I learned to make many similar ones.
I tried different textures and rolls as well as techniques for rolling this dough. As you can see by the pictures, there were many different ways of making this final product which later on helped me understand where to apply pressure or how much flour or water was needed for my desired texture and consistency while rolling out dough.
The thing that really makes this dough almost seamless is the fact that it has a lot of gluten in its structure which gives both structural integrity while being elastic at the same time.
Since this is a very soft dough, as it sits for a few minutes it will lose that elasticity and become slightly more rigid which is good for easy handling. By working with the dough from its plastic stage to the perfect window pane stage and then to the perfect consistency of a foldable, elastic dough you will able to develop the proper techniques required in making this kind of perfect dough.
Ingredients:
- 3 large eggs, separated
- 2 tablespoons granulated sugar, divided
- 1/4 teaspoon cream of tartar
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions:
Preheat the oven to 400°F (200°C). Line a 9x13 inch (23x33 cm) baking sheet with parchment paper.
In a large bowl, whisk together the egg yolks and 1 tablespoon of the sugar until pale and creamy.
In a separate, clean bowl beat the egg whites and cream of tartar until soft peaks form. Gradually add in the remaining 1 tablespoon of sugar, beating until stiff peaks form.
Sift the flour into the bowl with the egg yolk mixture and gently fold in. Gradually pour in the milk and vanilla extract, folding until just combined.
Gently fold in 1/3 of the egg whites into the batter to lighten it, then fold in the rest of the egg whites until just combined.
Pour the batter onto the prepared baking sheet and spread evenly with a spatula. Bake for 10-12 minutes, or until the cake is lightly golden and springy to the touch.
Remove the cake from the oven and immediately transfer it onto a piece of parchment paper dusted with powdered sugar. Roll the cake up tightly from one short end, using the parchment paper to help, and set aside to cool completely.
Once cooled, gently unroll the cake and spread your desired filling over the cake. Roll the cake back up and serve, dusting it with powdered sugar if desired. Enjoy!