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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 minutes
Active Time2 minutes
Make it roll, cool down30 minutes
Total Time42 minutes
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.