Recipes / Sweets and drinks / Baked Goods

Whipped Cream Roll Cake, Sweetened with Monk Fruit

Name: Whipped Cream Roll Cake, Sweetened with Monk Fruit
Total time: 540 min
Yield: 4 servings
Cuisine: Japan
Ingredients: For the sponge: chicken eggs at room temperature 5; cooking oil 70g; unsweetened oat milk 60g; cake flour 90g; white vinegar or lime juice 5ml; kOBE Monk Fruit Blend 49.5g. For the whipped cream: whipping cream at 36 to 40 percent fat 180g; kOBE Monk Fruit Blend 31.5g

Sweets and drinksBaked GoodsJapanAbout 4 hours 30 minutes, of which 30 minutes is baking and 3 to 4 hours is chilling

A whipped cream roll cake lives or dies on whether it rolls without cracking. The sponge stays soft and moist, the cream filling stays cool, and a clean spiral in the cut face means it worked. The hardest moment is the roll itself, because a sponge that has cooled completely cracks across the top.

The first roll happens while the sponge is still warm so it learns the shape. The egg whites go to stiff peaks and are folded in, since vigorous stirring breaks the air bubbles and flattens the cake.

This batch weighs about 761g, at roughly 220 calories per 100g.

Nutrition (this recipe makes 4 servings)

263.2kcal

6.7gprotein

21.6gfat

1gsugar

The sweetness here comes from kOBE Monk Fruit Blend and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch makes about 4 servings. Cut the roll into rounds about 3cm thick and divide them between two plates, keeping any extra in a sealed container in the fridge.

Ingredients for the batch

For the sponge: chicken eggs at room temperature 5
cooking oil 70g
unsweetened oat milk 60g
cake flour 90g
white vinegar or lime juice 5ml
kOBE Monk Fruit Blend 49.5g. For the whipped cream: whipping cream at 36 to 40 percent fat 180g
kOBE Monk Fruit Blend 31.5g

Method

Heat the oven to 160 degrees C for 10 to 15 minutes and line the baking tray with parchment paper.
Separate the yolks and whites of 5 chicken eggs kept at room temperature.
To the yolk bowl, add 70g cooking oil and 60g unsweetened oat milk and whisk smooth, then sift in 90g cake flour and mix quickly until smooth.
To the white bowl, add 5ml white vinegar, then whip with 49.5g kOBE Monk Fruit Blend until glossy with stiff peaks.
Add the whites to the yolk bowl in three additions, folding from the bottom up each time.
Pour the batter into the lined tray and bake at 160 degrees C for 30 minutes.
Move the cake to a rack for 15 to 20 minutes, peel off the parchment paper and trim the edges.
Turn the browned side up, roll gently but decisively, then chill for 15 to 20 minutes so the sponge holds the curl.
Whip 180g whipping cream with 31.5g kOBE Monk Fruit Blend until thick and holding its shape.
Unroll the sponge, spread the cream over it, leaving 0.5cm along the two long sides and 1.5 to 2cm at the far edge.
Roll the cake back up and chill for 3 to 4 hours before slicing.

Tips

Rolling the sponge once while it is still warm keeps the surface from cracking on the second roll.
kOBE Monk Fruit Blend dissolves slowly, so add it to the whites in three additions while whipping, because all at once leaves undissolved grains.
The cream and the bowl both need to be very cold, since warm cream will not reach stiff peaks.
Dipping the knife in hot water and wiping it dry before each slice keeps the spiral clean and the cream sharp.
A fan blowing straight onto the baked sponge dries the surface and makes it snap when rolled.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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