japanese souffle cake

this looks like any other normal sponge cake but the texture is satisfying… as i removed this from the oven, i told the maid i felt a great sense of satisfaction. This was meant to be the sponge cake for a swiss roll but i decided to serve it as sliced cake with homemade nutella and finish the cake by “wrapping” it with french pancake.. something easy to eat with just hands during afternoon tea or supper for the men…

Ingredients

Cake roll
40g unsalted butter
10g milk (A)
60g cake flour
1 egg
3 egg yolk
40g milk heated to 60 degrees C (B)
3 egg white
60g castor sugar

Filling
Homemade Nutella (please refer to this link for recipe)

French pancake
2 eggs
30g castor sugar
200g milk
30g unsalted butter (melted)
100g cake flour

Directions

 

japanese souffle cake

Cake roll

– preheat oven to 180 degrees C and line 25 x 25cm pan with parchment paper
– place 3 egg yolks and 1 egg into one bowl and 3 egg whites in another bowl
– boil butter and milk (A) in a saucepan and turn off fire after it has boiled
– pour sifted cake flour at a go into saucepan and mix well with a wooden spoon till it is no longer lumpy. Continuing stirring till it it is custard like consistency and turn on fire (lowest heat). Heat for 30 seconds
– turn off fire after mixture looks shiny and is beginning to pull off base off saucepan
– place mixture into another bowl, and add egg/egg yolk mixture into it in 3 additions with a spatula
– ensure that you mix till you get a ribbon stage as you lift your spatula off the bowl
– beat egg white with sugar till you achieve stiff peak
– heat up milk (B) to 60 degrees and then add into egg/egg yolk mixture in 2 additions. Mix well
– pour egg yolk mixture into egg white meringue and fold well to remove lumps. Ensure not to flatten the meringue
– pour batter into pan and bake for 15 – 16 mins. Remove from oven after it is baked and leave to cool

French pancake
– beat eggs with sugar and add milk and melted butter. Mix well
– add in sifted flour and mix till there are no more lumps. Sift mixture to get a smoother pancake mix
– heat up pan and lightly grease it. Pour batter into pan and cook till you begin to see golden lines on the pancake
– remove pancake and cool

Assembly
– slice cake into desired size and spread with nutella
– in the middle of pancake, place a dollop of whipped cream and place slice cake in the middle, then wrap and serve

Personal notes
– i added a tsp of vanilla extract to the egg yolk mixture
– i did not use whipped cream when wrapping the cake with pancake. Instead, i spreaded a thin layer of nutella on the pancake

 

japanese souffle cake

This cake is really really fantastic… the guys are giving a super thumbs up for this. おいしい  (๑╹ڡ╹๑)

 

Pollution index: 99 (good)

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