Japanese Swiss Roll Cake Recipe

Name: Dojima Roll (Japanese Swiss Roll Cake)
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6
Cuisine: Japanese
Ingredients: 5 Egg yolks; 20g Sugar; 1g Salt; 3g Vanilla extract; 40g Vegetable oil; 40g Warm milk; 85g Cake flour; 5 Egg whites; 90g Sugar; 300g Cold heavy cream; 25g Sugar; 30g Condensed milk

Dojima Roll

by Cooking Tree 2022-12-12

written by Cooking Tree 2022-12-12

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Japanese Swiss Roll Cake (Dojima Roll) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made Dojima Roll, a fresh cream roll cake that makes you happy with a bite!
The soft sheet was filled with whipped cream that tasted like thick milk, so it was really delicious.

Condensed milk must be added to the cream to make it taste like milk.
It looks like there is a lot of cream, but it is not burdensome at all when eaten together.

When whipping whipped cream, I had to whip it harder than I thought, so I put the whipped cream in the freezer for about 20 minutes before whipping it.
The thick whipped cream gently melts my mood~

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Dojima Roll (Japanese Swiss Roll Cake)
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Rating: 4.7/5
( 40 voted )

Serves: 6 Prep Time: 35 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 280 calories 19 grams fat

Ingredients

5 Egg yolks
20g Sugar
1g Salt
3g Vanilla extract
40g Vegetable oil
40g Warm milk
85g Cake flour
5 Egg whites
90g Sugar
300g Cold heavy cream
25g Sugar
30g Condensed milk

Instructions

Add sugar, salt, and vanilla extract to egg yolk and mix.
Add vegetable oil (canola oil) and warm milk (about 40 degrees) and mix.
Sift the flour, mix it, and leave it for a while.
Divide the sugar into the egg whites into 3 portions and make a soft meringue.
Add 1/3 of the meringue to the yolk mixture and mix, then add the remaining half of the meringue and mix.
Add all the egg mixture to the meringue bowl, mix well, and pour into the oven pan.
Arrange the dough flat and bake in a 170-degree oven for about 25 minutes. (Preheat 190 degrees)
After cooling, remove the parchment paper, cut the border, and cut the finishing part diagonally.
Add sugar and condensed milk to the whipped cream that has been in the freezer for about 20 minutes and whip very firmly.
Place the whipped cream on the cake sheet, thicken the cream in the middle, and roll it so that the sheet at both ends touches.
After hardening in the refrigerator for about 2 hours, cut it.