This Moist Cake Roll is a beautiful, light, and fluffy dessert that will melt in your mouth with each bite. Made with a blend of milk, coconut milk, and butter, this cake offers a subtle richness and moisture, while the whipped cream filling adds a creamy sweetness to every slice. The texture of the cake is airy yet moist, making it a perfect treat for any occasion. The rolling technique not only makes it visually appealing but also ensures every slice is a perfect combination of soft cake and luscious cream. This cake roll is a wonderful dessert for special gatherings or simply to enjoy with a cup of tea.
Why You’ll Love This Recipe:
This recipe is perfect for those who love delicate, fluffy cakes with just the right amount of sweetness. The cake’s moistness comes from the combination of milk, butter, and coconut milk, giving it a unique flavor that isn’t overly rich but still indulgent. The light whipped cream filling balances the cake’s sweetness, making it ideal for any dessert table. The rolling technique might seem intimidating, but the step-by-step instructions ensure that it’s easier than it looks. You’ll love the elegance and simplicity of this cake roll, which is sure to impress your family and friends.
Perfect Occasion:
This moist cake roll is perfect for special occasions like birthdays, afternoon tea parties, or holiday gatherings. Its light texture makes it a great choice for warm-weather celebrations or when you want a dessert that won’t feel too heavy. It’s also an impressive dessert to serve after a dinner party, thanks to its beautiful rolled shape and creamy filling. For a more casual treat, you can enjoy it as an afternoon snack or as a sweet treat with coffee or tea.
Decoration Tips:
To elevate the presentation of your cake roll, consider dusting the top with powdered sugar or cocoa powder before serving. You can also add a drizzle of chocolate sauce or fruit coulis to make each slice even more decadent. Fresh berries or mint leaves can be placed on top for a burst of color and freshness, which pairs beautifully with the light cream filling. If you want to give the cake roll a more festive appearance, add some chocolate shavings or coconut flakes on top for added texture and flair.
Ingredients:
- 200g (½ cup + ⅓ cup) milk
- 45g (3 tablespoons) unsalted butter
- 60g (¼ cup) coconut milk
- 45g (⅓ cup) cake flour
- 5 eggs (about 50g each)
- 15g (1 tablespoon + 1 teaspoon) granulated sugar (for the egg yolks)
- 50g (¼ cup) granulated sugar (for the egg whites)
- 5g (1 teaspoon) lemon juice
- 180g (¾ cup) heavy cream
- 15g (1 tablespoon) granulated sugar (for the cream)
Instructions:
- Begin by separating the egg yolks from the egg whites. Cover the egg whites with plastic wrap and place them in the freezer for later use.
- In a mixing bowl, beat the egg yolks and sugar (1 tablespoon + 1 teaspoon) until the mixture becomes pale and increases in volume. Sift the cake flour into the egg yolk mixture and gently mix until fully combined.
- In a saucepan, heat the milk, coconut milk, and butter over low heat until it reaches a temperature of 60-70℃ (140-160℉). Gradually pour this mixture into the beaten egg yolks, stirring continuously until fully incorporated. Return the mixture to the saucepan and cook over medium-low heat, stirring, until it thickens. Maintain the temperature around 60-70℃ (140-160℉) throughout the process.
- Strain the egg-milk mixture through a fine sieve to ensure smoothness. Cover with plastic wrap and set it aside, keeping it warm in a water bath at around 50℃ (122℉).
- Preheat your oven to 302℉ (150℃).
- Retrieve the egg whites from the freezer and add lemon juice. Add the 50g of sugar (¼ cup) to the egg whites all at once and beat with a hand mixer until soft peaks form.
- Take one-third of the meringue and gently fold it into the egg yolk batter. Once combined, fold in the remaining two-thirds of the meringue, being careful not to deflate the mixture.
- Pour the batter into a 28 x 28 x 2.6 cm baking tray lined with a 11 x 11 inch baking mat. Tap the tray gently on the counter to release any large air bubbles, and use a toothpick to pop any remaining bubbles.
- Bake the cake in the preheated oven for 50 minutes or until the cake is golden and set. Remove the cake from the oven and let it cool on a wire rack. Once cool to the touch, carefully demold the cake and peel off the baking mat.
- In a separate bowl, whip the heavy cream and 15g of sugar (1 tablespoon) until soft peaks form. Spread the whipped cream evenly over the cooled cake.
- Place a sheet of parchment paper under the cake and gently roll it up. Refrigerate the rolled cake for 30 minutes to allow it to set before slicing and serving.
Enjoy!
