Rum Raisin Roll Cake.
You can cook Rum Raisin Roll Cake using 13 ingredients and 15 steps. Here is how you cook it.
Ingredients of Rum Raisin Roll Cake
- Prepare 3 of Eggs.
- Prepare 1 pinch of Salt.
- You need 30 grams of Sugar.
- You need 30 grams of ☆Cake flour.
- Prepare 30 grams of ☆Mochiko (or rice flour).
- It's 40 grams of Rum soaked raisins (finely minced).
- You need 1 tbsp of The soaking liquid from the rum raisins (or substitute 40 g of sugar + rum).
- Prepare 1 tbsp of Olive oil.
- It's 3 tbsp of Milk.
- Prepare 50 of ml~as much (to taste) ♥Heavy Cream (filling).
- It's 1 tbsp of ♥Rum raisin soaking liquid (or substitute rum).
- Prepare 1 tsp of ♥Sugar.
- Prepare 40 grams of ♥Rum soaked raisins (finely minced).
Rum Raisin Roll Cake instructions
- Preliminaries [Steps 1 and 2]: Divide the egg yolks and egg whites, and place the egg yolks into a large bowl and the egg whites in a small bowl..
- Sift the ☆ powdered ingredients, and mince the rum raisins..
- Add salt to the egg whites, add in half of the sugar in 2 batches, and use a handheld electric mixer to whip the egg whites until they form peaks and are glossy..
- Add the remaining sugar to the egg yolks, and beat well until it turns pale and and thick. Add the rum raisins. The beaters of the mixer should leave a trail in the batter at this point..
- Add the olive oil→rum raisin liquid→ and milk in that order, stirring well each time..
- Add in 1/3 of the sifted cake flour from step 2, mix it in until blended. Add the remaining flour and fold it in using a cut-and-lift motion..
- Using the same egg beater from step 6, stir in 1/3 of the beaten egg whites from step 3. Fold in the rest using a spatula..
- Pour the batter into a lined cake sheet pan, and bake in an oven preheated to 180C for 14~15 minutes..
- Remove the cake from the pan with the cooking sheet still intact, and let cool on a cooking rack etc..
- When the cake has cooled down a little, cover it with another sheet of kitchen parchment paper and leave until it has cooled down completely..
- While the cake is cooling, beat the ♥ ingredients together to make the filling..
- When the cake is completely cool, very carefully peel off the cooking sheet, and then place it back on top..
- Spread the cake with your favorite filling, and roll it up from the side (the shorter side) carefully..
- Wrap it up in plastic wrap after rolling, and let sit in the fridge until the cream filling settles. Let it rest for 2 (if you are in a hurry) to 5 hours..
- Decorate ithe cake in any way you like, and it is done..
