okashi - Souffle sponge roll

From book : Okashi - sweet treats made with love

keiko ishida

Souffle roll sponge

ingredients

Egg 1

egg yolks 3

vanilla extract  1 tsp

unsalted butter  35g

pastry flour 60g , shifted twice

fresh whole milk 60g

eggs white 3

castor superfine sugar 85g

fit

28cm x 28cm square cakepan

1. Preheat oven 180 deg C. Line cake pan

2. Combine egg, egg yolks,  vanilla - beat lightly

3. Place butter in small saucepan, heat gently - until melt

    add flour to butter and cook through

    Transfer to bowl and add egg mixture a little at a time

     Mix to smooth batter with spatula

   

    Add milk and mix to incorporate

    Strain batter and set aside

4. to make meringue - beat egg whites till foamy

    Add half sugar and continue beating till few minutes

    add remaining sugar untile egg whites are glossy and stiff peaks form

5. add one-third meringue into egg mixture and fold in lightly

   then add remaining meringue and fold until just incorporated

 

6. Pour into cake pan and bake for 20mins

Tips: since souffle roll is slightly more thicker and more moisture- need to bake at medium heat

the gluten content of the flour makes the sponge hard. cooking with butter weakens the gluten content in the flour, resulting in a light, bouncy and fluffy cake

the meringue is essential for the souffle roll sponge to rise, so it must be stiff and stable