Can you tell me the recipe of Chocolate roll cake from Japan?
I would like to eat only small portion, so just small cake please.
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This recipe is for those who want to eat Chocolate Japanese small roll cake. As you make it with a microwave but an oven, it is very easy to make!
Hi, I am Leto. I have been working on Ketogenic diet. As I have been having some symptoms when I eat a lot of carbs, I have been looking for Ketogenic recipes from all over the world.
This roll cake has features as follows;
As you can see, it is pretty ketogenic sweet.
I love eating roll cakes but all the recipes that I could find online were too big and I always did not want to store them in a fridge too long after making it.
Therefore, I made the cake small for people to finish within 1-2 days.
On top of the cake itself, the cream filling also contains cocoa powder, so that you can enjoy the chocolate-ish flavor even inside.
Heavy cream contains a lot of fat and is very ketogenic food. Of course you are not supposed to eat too much, but, at least you do not have to worry about carbs.
If you want to understand how much calorie intake you can have, please check out the article below.
I will keep improving this recipe, so that you may see some changes in the future.
If you want to skip to the recipe already, please click the button below.
Roll Cake-Chocolate Recipe(Japanese)｜What kind of ingredient should be used to make as chocolate?
When you want to create chocolate sweet, I recommend you to use “Dutched cocoa.” The recommended products are as follows in the USA and Japan.
USA:
I have been using this HERSHEY’s 100% cacao to make sweets. It makes the taste of cake and cookies very mild yet bitter. The cocoa gives the Perfect balance for the taste. I love it.
>> HERSHEY’S 100% Cacao SPECIAL DARK Chocolate Cocoa
Japan:
In Japan, I think Van houten is the best. It is somewhat mild and milky.
Roll Cake-Chocolate Recipe(Japanese)| Ingredients
Ingredients are as follows;
Ingredients are separated to cake part, filling, and syrup as A to D in the recipe.
You can omit D as it is just for nice scent.
Roll Cake-Chocolate Recipe(Japanese)| How to make
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 till it looks like this.
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 scraping the bottom when you mix.
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 it. Make the surface flat using spatula (This time, I used a container which 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 gets little bit 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.
14 Put the whipped cream and fruits on the cake. DO NOT put anything on the edge (1 inch) of top and bottom.
15 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.
16 Using the wrap under the cake, roll it up and make one of the edges go over another one, and make the shape of 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.
18 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.
Chocolate Japanese Roll Cake Recipe| Easy! Baked by microwave for less than 2 min
Equipment
- Bowls
- cutting board
- knife
- Food wrap
- Container ( The size used in the picture is 17.5cm × 10.16cm )
Materials
- 2 g Okara powder(A)
- 1.5 tsp Cocoa powder(A)
- 1 Yolk(A)
- 2 drops Vanilla extract(A)
- 2.5 g Whole earth(A) If you use Sugar: 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)
- 1 drop Vanilla extract (C)
- 1 drop Lemon juice (C)
- 2,5 ml Grand Marnier (D) (D) can be omitted
- 2.5 ml Water (D)
- Pinch Whole earth (D) If you use 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 (1 inch) 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 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
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