Roll cake Japanese easy recipe| Ketogenic & low carb, made by microwave, portion for 1-2

roll cakeBAKERY
cat
cat

Do you have any roll cake recipe which is ketogenic? I appreciate it if you can tell me easy and small cake, so that I can make it whenever for myself!

Craving for some good, easy Japanese roll cake? With this recipe, you don’ even need to use an oven to make the cake!


What you need is a microwave. You have to just set the power of it to 600W and microwave for 1 min and half and the cake should be done.


You might not believe it, but actually, the cake gets pretty fluffy with microwave only.


Hi, my name is Leto. A Japanese currently living in the USA. I have been suffering from some disorders which appear when I eat too much carbs. Thus, I have been researching Ketogenic recipes from all over the world.


This recipe is from Japan. I combined some of the recipes that I found online to make it with the ingredients that I can find here in the USA.


I experimented so may times to make this recipe to come to the point that I can have enough confidence that anyone would be able to make it. So I really hope you can enjoy it.


This roll cake’s features are as follows;


  • Very small cake for 1-2 people

  • Using Whole earth as sugar alternative

  • Using Soy milk (You can use other kinds of milk too)


So as you can see, it is very Ketogenic cake.


Japanese people are keen to roll cakes. There are so may shops that you can find the roll cakes in Tokyo. I believe that I could create a recipe which is somewhat close to the cake that I like.



I will keep improving this recipe. But, for now, I would like to share the recipe for those who want to try to make it. If you want to jump to the recipe, please click the button below.



Roll cake Japanese easy recipe|Roll cake in Japan?

Roll cake is known as “Swiss roll,” however the origin of the roll cake is unknown.


In Japan, roll cake was apparently brought from Portugal in 16 century, and since then, many sweets and dishes were made based on the roll cake.


Since 1950, many sweet brands in Japan started to produce various kinds of roll cakes, and still now, new roll cakes are developed and sold.


The one well known, and my favorite is “Premium roll cake” from Lowson convenience store. If you ever have chance to go to Japan, you have to try it. The cake will make your day though it is very cheap!


Anyway, Japanese people are very keen to “roll cake.” Thus, you can find many roll cake recipes from Japan.



Roll cake Japanese easy recipe|Ingredients

Ingredients are as follows;


  • Okara powder (If you want to make cocoa cake:Okara powder, Cocoa powder)

  • Yolk

  • Vanilla extract

  • Whole earth (Sugar substitute: If you use sugar, you need sugar twice as much more of the whole earth.)

  • Soy milk

     
  • Egg white

  • Salt

  • Heavy cream

  • Lemon juice

  •  Grand Marnier

  • water

  • Berries

You can omit Grand Marnier, as it is just for nice scent.


For the berries, strawberry, blackberry, Raspberry are recommended to use.

Roll cake Japanese easy recipe|How to make

You may need to be little a patient to wait for the cake to be cold in the fridge with this recipe, but, other than that, the things that you have to do it quite simple and easy.

1 Separate the egg to yolk and whit egg. Put the white egg in a big bowl and put it in a freezer.

2 Mix A thoroughly till it gets smooth. If you still see some powder not melted, add 0.25 ml of soy milk.

3 Take the egg white from the freezer, put pinch of salt and beat it into a hard meringue.

4 Put half of B(Meringue) into A(Yolk)and mix gently. Try not to destroy the meringue using a spatula.

5 Put A(yolk) back to B(Merengue) , mix gently and thoroughly.

6 Put a food wrap on a container and put the mix into the wrap. Make the surface flat using spatula (This time, I used a container which the size was about 17.5cm×10.16cm.).

7 Set a microwave to 600w and microwave about 1 minute and half. You do not need to cover the mix by food wrap.

8 Check the mix after 1 minute and half. If it seems it is not done yet, add 15 sec more.

9 Take the cake out from the microwave, and cover it by the wrap which was in the container. Put it in a fridge.

10 In the mean time, you can work on the filling. Put all of D in a small bowl and microwave about 10 sec.

11 Beat heavy cream with row speed. When it starts getting little solid, add sugar substitute, vanilla extract and lemon juice. Beat well(As oil may separate out, do not beat too much ).

12 Cut and slice the berries to small pieces. I prefer making them around 1 cm (1/3 inch).

13 Take the cake out from the fridge and open on the food wrap which was wrapping it up. Slightly spread the D sauce on inside of the cake. (You can omit D.)

14 Put the whipped cream and fruits on the cake. DO NOT put anything on the edge of top and bottom.

14 Put the heavy cream and fruits about the height of 1.5 cm(1/2 inch) . It depends on the size of the container that you used, so imagine how much amount can be accommodated.

15 Using the wrap under the cake, roll it up and make one of the edges go over another one.

roll

15 Push both of the sides of the cake gently to push back the cream which is trying to come out. Put back the cake in a fridge at least half an hour.

16 When you cut the cake, it will be easier to cut if you sharpen the knife and warm it up by hot water before cutting it.

roll cake

Done! Bon Appetite!



roll cake eng



Roll cake Japanese easy recipe| Ketogenic & low carb, made by microwave, portion for 1-2

A Japanese roll cake recipe which can be made by microwave. It is easy and very good!
Prep Time10 mins
Active Time2 mins
Make it roll, cool down30 mins
Total Time42 mins
Course:Bakery, Dessert
Cuisine:international, Japanese
Keyword:japanese, ketogenic, low-carb, roll cake
Yield:2
Calories:124kcal

Equipment

  • Bowls
  • cutting board
  • knife
  • Food wrap
  • Container (I used a container which the size was 17.5cm×10.16cm)

Materials

  • 3 g Okara powder (A) (If you want to make cocoa cake, Okara powder 2g, Cocoa powder tsp 1.5)
  • 1 yolk (A)
  • 2 drops Vanilla extract (A)
  • 2.5 g Whole earth (A) Sugar: equivalent to 5g
  • 7.5 ml Soy milk (~ 1.0ml) (A) Depend on the size of an egg, sometimes it does not get loose enough. Adjust the amount of the soy milk to make the mix without having any powder in it.
  • 1 Egg white (B)
  • Pinch Salt (B)
  • 50 ml Heavy cream (C)
  • 2.5 g Whole earth (C) Sugar: equivalent to 5g
  • 1 drop Vanilla extract (C)
  • 1 drop Lemon juice (C)
  • 2.5 ml Grand Marnier (D)
  • 2.5 ml Water (D)
  • Pinch Whole earth (D) Sugar: two pinches
  • Your favorite berries

Instructions

  • Separate the egg to yolk and whit egg. Put the white egg in a big bowl and put it in a freezer.
  •  Mix A thoroughly till it gets smooth.
  • Take the egg white from the freezer, put pinch of salt and beat it into a hard meringue.
  • Put half of B(Meringue) into A(Yolk)and mix gently. Try not to destroy the meringue using a spatula scraping the bottom when you mix.
  • Put A(yolk) back to B(Merengue) , mix gently and thoroughly.
  •  Put a food wrap on a container and put the mix into it. Make the surface flat using spatula (This time, I used a container which was about 17.5cm×10.16cm. ).
  • Set a microwave to 600w and microwave about 1 minute and half. You do not need to cover the mix by food wrap.
  • Check the mix after 1 minute and half. If it seems it is not done yet, add 15 sec more.
  • Take the cake out from the microwave, and cover it by the wrap which was in the container. Put it in a fridge.
  •  In the mean time, you can work on the filling. Put all of D in a small bowl and microwave about 10 sec.
  • Beat heavy cream with row speed. When it gets little bit solid, add sugar substitute, vanilla extract and lemon juice. Beat well(As oil may separate out, do not beat too much ).
  • Cut and slice the berries to small pieces. I prefer making them around 1 cm (1/3 inch).
  • Take the cake out from the fridge and open on the food wrap which was wrapping it up. Slightly spread the D sauce on inside of the cake.
  •  Put the whipped cream and fruits on the cake. DO NOT put anything on the edge of top and bottom.
  • Put the heavy cream and fruits about the height of 1.5 cm(1/2 inch) . It depends on the size of the container that you used, so imagine how much amount can be accommodated.
  • Using the wrap under the cake, roll it up and make one of the edges go over another one, and make the shape of the roll cake.
  • Push both of the sides of the cake gently to push back the cream which is trying to come out. Put back the cake in a fridge at least half an hour.
  • When you cut the cake, it will be easier to cut if you sharpen the knife and warm it up by hot water before cutting it.

Notes

【For two】
Protein: 7.4g (22%)
Fat: 22.5g(67%)
Net carb: 3.9g  (12%)
(Total calorie:248kcal)
graph roll cake
If you want to double the size, set the microwave with 60w for 3 min.

Comments

タイトルとURLをコピーしました
letlog