This cow-pattern roll cake is such a cute cake to make that is scented with fresh cream and milk. The brown splotches are made from cocoa, giving the cake a nice rounded flavor.
After making Hokkaido milk bread, my friend requested me to make a Hokkaido milk roll cake. It was such a great idea that I decided to try it out, and it worked like a charm! The filling inside is just pure fresh chantilly cream, and the roll on the outside is a milky white cake that only uses egg whites to keep that pure color. The chocolate splotches are supposed to mimic cow spots, but you can skip that if you want a pure white roll.
This type of cake is super easy to roll because the cake itself is so soft, so don't worry about it when rolling. Just be sure to cool the cake right after it comes out of the oven on a cooling rack. No pre-rolling necessary!
Fast Facts!
Contains flour(gluten)
Contains milk and eggs
No egg yolks
No butter
Beginner baking level
Soft and moist
Rolls really easily
Hokkaido Milk Roll Cake Recipe:
makes one 27cm roll cake-
35 min prep time
14 min cook time
15 min assembly
3 hrs chilling time
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Cake batter
150g egg white(3 whites)
70g sugar
10g milk powder
40g milk
30g oil
small pinch of salt
50g cake flour
12g cocoa
Filling:
220g cream
22g sugar
1 tspn vanilla
For the cake preheat oven to 160C. Beat all ingredients in a bowl except fo egg whites and sugar. In a separate bowl, make meringue: beat the egg whites and add sugar gradually. Continue beating until stiff, glossy peaks form(abt 6-9 min).
Beat a small portion of the meringue with the first mixture, then fold the two mixtures together. Divide the batter in half, and sift in the cocoa into one half.
Using a spoon, scoop portions of cocoa cake batter on a lined 27cm square pan, trying to get them to mimic a cow pattern.
Pipe the white batter around the cocoa batter, and tap the pan onto the counter a few times to settle it.
Bake for 14 min. Cool on a cooling wrack. While still warm, peel the parchment off carefully to remove the browning that occurred on the underside(the side that will show in the end).
For the filling: whip all ingredients until soft peaks form.
Spread the filling onto the cake(which should be placed on a large sheet of parchment, face up) and spread evenly. Roll the cake using the parchment to guide. Chill for 3 hrs plus.
Enjoy! Slice the cake to serve.
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