Roll cake seems to be a cake dish that is very familiar to all of us. The cake base is super soft and creamy, rolled with various delicious fillings. Today, let’s join TasteVN in the kitchen to refer to 2 recipes for roll cake with raisins to add to our dessert menu!
1. Roll cake with raisins
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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Medium
Ingredients for Roll cake with raisins For 4 people
All-purpose flour No. 8 60 gr Raisins 50 gr Unsweetened fresh milk 50 ml Chicken eggs 3 eggs Lemon juice 15 ml Cooking oil 40 ml Vanilla extract 1.5 teaspoons Powdered sugar 40 gr Salt A little
What is flour number 8?
- Flour number 8, also known as cake flour, is made from finely ground soft wheat grains, has a high starch content, and a very low protein content, only about 7 – 8.5%. To the naked eye, the flour is always fine and has tiny granules.
- Flour number 8 is commonly used to make light, fluffy cakes such as chiffon, sponge cake, roll cake, cupcake, mousse, or Taiwanese, Japanese sponge cakes, etc.
Tools needed
How to make Raisin Swiss Roll Cake
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Whip the egg whites
First, separate 3 egg whites into a bowl, keeping the yolks in a separate dish.
Next, add a little salt and 15ml of lemon juice to the bowl with the egg whites, then use a mixer to whip until the egg whites form tiny bubbles like soap.
Divide 40gr of powdered sugar into 2 parts, then add each part to the egg whites and mix at medium speed. When the sugar is fully dissolved, add 1 teaspoon of vanilla extract and continue to whip at high speed until the egg whites are stiff and form peaks when you lift the whisk.
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Mix the egg yolk mixture with flour
In a new bowl, add 3 egg yolks and 1/2 teaspoon of vanilla extract, then stir well.
Next, add 50ml of unsweetened fresh milk, 40ml of cooking oil, and 60gr of all-purpose flour, and mix until the mixture is completely smooth.
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Mix egg whites with the yolk mixture
Divide the whipped egg whites into 3 parts, then add 1 part to the flour mixture first.
Use a flat whisk to gently mix the mixture from the bottom up. Bring the whisk down to the bottom of the bowl, lift the heavier ingredients up and fold them to the side. Continue this process until the mixture is well combined.
Once mixed, pour this mixture into the remaining 2 parts of whipped egg whites and continue to mix gently.
Tip: To avoid breaking the small bubbles that cause the cake to deflate, you should mix the batter according to the instructions above!See more: 5 essential mixing methods you need to know when baking
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Pouring the mold
Prepare a rectangular cake mold lined with parchment paper. Next, evenly sprinkle 50g of raisins into the mold, then pour the cake mixture into it.
After that, gently tap the cake mold on the table to spread the batter evenly and break any large air bubbles.
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Baking and rolling the cake
Preheat the oven to 175 degrees Celsius for 15 minutes.
Next, place the cake in the oven and bake for 30 minutes at 175 degrees Celsius. When the cake is done, take it out and place it on a high rack to cool slightly.
Then, use a knife to lightly score (not too deep) about 3 – 4 lines at the edge of the cake for easier rolling. After that, roll the cake while pressing it tightly with chopsticks, continuing until the entire cake is rolled up.
To help the cake cool and shape faster, you can keep it in the parchment paper, tightly wrap both ends, and place it in the refrigerator for about 30 minutes to 1 hour.
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Finished product
The finished product of the sponge cake roll with raisins has a soft and moist cake base, fluffy with a sweet and nutty flavor, interspersed with sweet and sour raisins, making it very delicious without being overwhelming.
2. Sponge cake roll with raisin strawberry jam
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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty level
Medium
Ingredients for Sponge cake roll with raisin strawberry jam Serves 4 people
Cake flour 200 gr (Cake Flour or type 8 flour) Cocoa powder 1 tablespoon Chicken eggs 4 eggs Vanilla extract 1 teaspoon Cooking oil 40 ml Raisins 30 gr Strawberry jam 2.5 tablespoons
Where to buy ready-mixed sponge cake flour?
- You can buy ready-mixed sponge cake flour at stores selling baking ingredients, supermarkets, or more conveniently online on e-commerce websites.
- Instead of using ready-mixed sponge cake flour, you can also use cake flour or type 8 flour to make the cake.
Where to buy strawberry jam?
- You can easily find various types of canned strawberry jam at stores selling baking ingredients, supermarkets, or order from reputable e-commerce websites.
- In addition, you can make strawberry jam at home using recipes from TasteVN to ensure safety.
Tools needed
How to make Sponge Cake Roll with Dried Grapes and Strawberry Jam
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Mix the cake batter
Put 4 chicken eggs, 200g sponge cake flour, 40ml water, and 1 teaspoon of vanilla extract into a bowl, then use a whisk to mix well until the ingredients are combined.
Next, use a hand mixer to beat at a slow speed, gradually increasing to a faster speed for 10 minutes until the mixture is thick, smooth, and turns ivory white.
At this point, add 40ml of vegetable oil and mix well once more to complete.
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Mix the cocoa powder mixture
Put 1 tablespoon of cocoa powder into a bowl and then add a little of the cake batter mixture from above and mix well. If the mixture is too thick, add 1 tablespoon of water, mixing until it forms a thick, almost creamy consistency.
Then, place the entire cocoa mixture into a piping bag.
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Pour into mold
Prepare a large rectangular cake mold lined with parchment paper, then pour the cake batter into it.
Next, use a piping bag filled with cocoa powder to draw horizontal stripes on the white batter. Then, use a toothpick to pull a straight line vertically to create the cake’s marbling effect.
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Bake the cake
Preheat the oven to 190 degrees Celsius for 15 minutes. Then, place the cake in the oven and bake at 190 degrees Celsius for 30 minutes.
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Filling and rolling the cake
Take the cake out of the oven, wait about 5 minutes for it to cool down a bit, then flip the cake over and spread 2.5 tablespoons of strawberry jam evenly over the surface of the cake, then place 30g of raisins on top.
Finally, use a knife to cut a small diagonal piece at the edge of the cake to make it easier to roll, then gently roll it up while applying light pressure to shape the cake, and it’s done.
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Final product
The sponge cake roll with raisins and strawberry jam has a golden-brown baked outer layer, smooth and with very eye-catching stripes.
When eaten, the cake feels fluffy, soft, and moist, with a moderately sweet and creamy taste combined with the strawberry jam and the slightly sour raisins, making it extremely delicious!
With 2 ways to make sponge cake roll with raisins delicious and simple that TasteVN has just introduced, you can confidently go to the kitchen to showcase your talent and invite the whole family to enjoy. I’m sure you will succeed right from the first attempt!
