Softest Cake Roll

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Cake Base

86g egg yolks

20g sugar

45g plain flour (flours that can make cakes)

270g milk

45g unsalted butter

1.5g salt

135g egg white

40g granulated sugar

2g lemon juice

2g vanilla extract (you can add more to reduce the egg smell)


Cream Filling

15g cream cheese

20g mascarpone cheese

150g heavy cream

2g vanilla extract

8g granulated sugar



  1. Preheat the oven to 338(170). Separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a bowl, mix egg yolks and sugar until sugar dissolved. Add in flour, mix well and set aside.
  3. In a non-stick pot (or a milk pan), add in milk, salt, and butter, heat until boil. Pour the milk mixture into the egg yolks bowl, mix well and pour back into the pot. Stir and mix in low and medium heat until the batter thickened (the right texture looks like yoghourt, but not too thick). Do not overcook the batter. Sift once and set aside to cool down.
  4. In another bowl, add sugar, lemon juice, and vanilla extract into the egg white. Use a hand mixer to beat the egg white until it forms soft peaks. Take a scoop of whipped egg white to fold into the batter until just combined. Pour the batter into the whipped egg white bowl, and fold the whipped egg white into the batter.
  5. Line the cake pan (28*28cm) with parchment paper or baking mat. Pour the batter into the cake pan, spread the batter, smooth the surface, and give the pan a few taps before send into the oven to bake for 25-30 minutes. After that, take the cake pan out of the oven and let it cool down on the cooling rack.
  6. Beat softened cream cheese and mascarpone cheese together. Add vanilla extract and sugar into the heavy cream, use a hand mixer to beat until thickened. Mix them all together.
  7. When the cake is completely cool down, spread the cream filling on it and roll it up into a cake roll.
  8. Put the cake roll in the fridge for 30 minutes to set. Slice and serve.

1 comment

  • Posted on by Li


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