How to make Japanese fruit roll cake (recipe) – Cách làm bánh bông lan cuộn kem tươi hoa quả

The best roll cake I’ve tried, so soft, so fluffy and can roll when totally cool. English instructions with subtitle. Subscribe to Savoury Days Kitchen for more yummy and easy to follow recipes: https://www.youtube.com/user/savourydayscom?sub_confirmation=1
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BAKING PAN: Square pan 9 x 13 inches (22 x 33cm). However, this recipe can be used for slightly smaller or slightly larger pans.

INGREDIENTS
A. For the cake
– 4 egg yolks (18 – 20 gr/ yolk) – room tempt.
– 20 gram sugar
– 40 ml milk
– 40 gram oil
– 1/2 teaspoon vanilla extract
– 30 gram all purpose flour
– 30 gram corn starch
– 4 egg white (30 – 35 gr/ egg white) – room tempt
– a pinch of salt
– 3/8 teaspoon cream of tartar (measured with 1/2 tsp and 1/4 tsp) – can be substitute with lemon juice or vinegar – same amount
– 60 gram sugar – sifted

B. Filling
– 125 ml whipping cream 35 – 40% fat
– 20 gram sugar
– any kinds of fruits you like (I used 1 kiwi, about 70 gram mandarin (canned) and 9 – 10 strawberries)

* NOTES for Success
1. Egg white, the bowl that has egg white and the whisks should not have any strokes of fat such as yolks, oil, butter… otherwise the egg white will not be able to turn foamy (or be whipped to stiff)

2. Sometimes, if you whip the eggwhite to too stiff peak, the white will be quite lumpy when you fold it into the yolk mixture. A solution is to slightly stir it with a wire whisk so that it dissolves into the yolks, then continue folding with a spatula (you can also fold with a wire whisk if you’d like).

3. The baking temperature and time may change depending on your oven. Some oven has unevenly heat (upper heat is higher than bottom heat or vice versa). So the best way is to watch your cake. Make sure that there is no crack on the surface of the cake while it’s baking. When your finger touches the cake, it springs back is a very good sign showing that the cake is ready to be taken out of the oven.
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MUSIC
1. From 0.00 – 0.18: Easy Lemon 60 Second by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1200077
Artist: http://incompetech.com/

2. From 0.20 onward: Friendly Day by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100223
Artist: http://incompetech.com/

Comments

Dat Dao says:

chị ơi, ở 5:00 ý ạ. Em thấy làm gato bao giờ đáy cũng không phẳng và phần đáy nhô lên như thế. Cho em hỏi tại sao nó lại như thế ạ?

Mỹ Võ Thành Kim says:

40 gram oil is how much ml?

Loc Nguyen says:

cốt bánh này có giống như bánh bông lan nhật bản ko chị

Jolenetttt says:

Hi there, can I add in matcha powder to make it into matcha roll cake? Do I have to put in less flour in this case?

Tuyết Ngân Võ Lê says:

chị cho e hỏi chị mua giấy parchment paper ở đâu vậy ạ?

Thuky Lam says:

Có một người vợ giỏi giang cả xã hội và gia đình như Linh Trang thì ông xã của bạn ấy là người sướng nhất còn gì. Nói không đúng sao?

Blue Bell says:

Thank you

sarah byrne says:

this is so good its making me hungry

Ban Vũ says:

chị ơi cho em hỏi em có thể thay 40ml sữa tươi không đường bằng nước cốt chanh hoặc nước cốt cam được không chị?

Trí Thắng Nguyễn says:

C ơi, e làm bánh này mà k cuộn được c a, bánh bị gẫy khúc, c xem hình giúp r vs ạ

Phương Đông says:

em hấp bánh thay vì nướng có được không ạ ?

Enty Trần says:

sao mình thấy những bánh làm bằng khuôn wilton đó đều bị lõm đáy vậy, phải cắt rìa 4 mép. Tại khuôn hay sao vậy?

nga lê says:

ai la nguoi Viet nam diem danh

Prachi Moon says:

wow!

Eunice Tan Pek Ling says:

Hi, if i want to do chocolate roll cake using your recipe, how much Flour, coco powder and corn flour do i need to put?

Linh Nguyen says:

Vay e se tap lam lai vao Ngay Mai Hihi thanks chi nhieu

evelyn yeo says:

Can I use this recipe to do a normal cake? I tried but the cake sank and became very thin.

Cao Võ Trúc Quỳnh says:

Cho mình hỏi lý do bánh không nở và bị vàng quá phần mặt

Taofo Lutu says:

do you need cream of tartar

Annie luu says:

canh lam banh bong l an.

Đỗ Linh says:

chị ơi chị dùng khuôn gì đấy ạ

張淑媚 says:

The filling can put into the cake immediately when done?

Ngoc Anh Tran says:

chị ơi e có thể nướng bằng lò vi sóng không ạ?

Mỹ Duyên Trần Thị says:

Khuôn này bao nhiêu cm vậy chị ?

Christina Kuhn says:

In the oven my it looks like my cake is all lumpy while baking. Is this normal?

Lyn Lyn says:

Bánh này chị hướng dẫn e làm được rồi ạ ! e cảm ơn chị ^_^

AspiringMulticulturalArtist says:

Can you use your hand instead of a mixer or no lol

ardyangilangr says:

i have a problem with this cake.. my cake has already brown on the top side after baking… it also has spring back effect like you said.. but, this brown layer always become sticky.. even after i cool it down… so when i flip over to remove the parchment paper, this brown layer always pulled off.. so my cake has no brown layer… i dont have oven with upper heat.. do you have any solution?

妃妃 Fei says:

im curious with the all purpose flour u combine with corn starch, what about if using cake flour? did im still need the corn starch for it? or i just replace the corn starch with cake flour?

Tu Tran says:

sao minh nuong hai mat banh deu vang chu k giong nhu ban 1 mat nga 1 mat vang sao vay ban

emily sky says:

Hello

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