Ingredients
Cake Roll
Milk 270g
Butter 45g
Salt 1.5g
Egg yolks 86g
Sugar 20g
Cake flour 45g
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Instructions:
Mix egg yolks and sugar, add in cake flour, whisk until smooth. Boil milk, butter and salt, and add into the batter in three times, keep whisking at the same time. Mix well, and pour the batter back into the pot, heat and mix with a whisk until the batter gets thicker. Run it through a fine mesh strainer and set aside.
Egg white 135g
Sugar 40g
Lemon juice 1 tbsp
Vanilla Extract 1 tbsp
Instructions:
Beat egg white, sugar and lemon juice and vanilla extract until you can see small peaks form. Take a scoop of beaten egg white, mix well with the batter, then pour all the batter back into the beaten egg white, mix well. Pour them into the baking pan (with parchment paper) , preheat the oven to 145℃(293℉), bake for 28 minutes, then set the oven to 170℃(338℉) for another 10 minutes.
Filling
Cream cheese 30g
Heavy cream 150g
Sugar 8g
Vanilla extract 2g
Instructions:
In another bowl, beat softened cream cheese, sugar, vanilla extract until smooth, add in heavy cream, whip until it forms soft peaks.
