Roll Cake(Chocolate) Recipe| Japanese, Easy and Ketogenic! The cake is Made by a microwave in less than 2 min

cocoa cakeBAKERY
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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;


  • Very small portion for 1-2 people

  • Using whole earth as sugar substitute

  • Using soy milk (Other milk can be fine too)


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.


バンホーテン(ダッチプロセスの純ココア)
created by Rinker




Roll Cake-Chocolate Recipe(Japanese)| Ingredients

Ingredients are as follows;


  • Okara powder

  • Cocoa powder

  • Yolk

  • Vanilla extract

  • Whole earth

  • Soy milk

  • 1Egg White

  • Pinch Salt

  • Heavy cream

  • Whole earth

  • Vanilla extract

  • Lemon juice

  • Grand Marnier

  • Water

  • Pinch Whole earth

  • Your favorite berries



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.

ingredients



2 Mix A thoroughly till it gets smooth till it looks like this.


cocoa mix



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.


cocoa mix



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


cocoa mix



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.


cocoa cake
The width of the cake is about 1/3 inch.



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.


cake open

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.


cake roll



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.


cocoa cake







Chocolate Japanese Roll Cake Recipe| Easy! Baked by microwave for less than 2 min

Easy Chocolate Japanese Roll Cake recipe. The cake is done with 2 min of microwave. Fill in plenty of heavy cream and berries and enjoy!
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 ( 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

【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.


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