Simple Roll Cake Recipe

Roll cake could perhaps be called the snack of a million people, because they are often found in snack boxes during events.

It could be because this rolled sponge cake is popular with many people because it tastes good and looks good.

To make your own roll cake, it's a bit tricky to roll it. I'm really nervous because I'm afraid the shape won't look all right hehe.

This is the first time making rolled sponge cake and the results are not bad :) This rolled sponge cake is considered economical because it uses 6 eggs and the results are flexible. So, there's no need to be afraid during the rolling process

Here are the ingredients and how to make it

Ingredients

6 Eggs

90 gr Granulated Sugar

1.5 tsp SP/Emulsifier

70 gr triangle flour

10 gr Cornstarch

10 grams of powdered milk

1/4 tsp Vanilla powder

120 gr Melted butter

Filling: buttercream/jam

How to make

Step 1

Beat all the ingredients together except the melted butter until it forms a pale, thick consistency.

Step 2

Slowly add the melted butter at room temperature, stir using a spatula

Step 3

Pour into a baking pan (I use size 24) which has been lined with parchment paper, bake at 190 degrees until cooked, adjust the temperature to each oven.

Step 4

Remove from the tin, wait for room temperature ready to spread with butter cream or jam. If you use hot jam, roll it up, it's okay.

Step 5

The taste really good in my tongue, because it's light, not overpowering. Indeed, I don't like heavy cakes that have a lot of egg yolks, like Lapis Surabaya or Lapis Legit, which contain 80 percent egg yolks rather than egg whites.