Caramel Cream Roll Cake (Tangzhong Sponge)

How to make it

Amounts in the steps are for 1 roll cake.

1. 1

   Tangzhong batter

   Heat 50g of vegetable oil until hot and pour it over 65g of sifted cake flour, mixing as if making a hot-water dough.

   · Cooking the flour with hot oil gives a sponge that is softer, moister, and more tender than a regular batter.

2. 2

   Yolks and milk

   Add 55g of milk and 5 egg yolks and mix until smooth.

3. 3

   Meringue

   Add 55g of sugar in additions to 5 egg whites (164g) and whip to a meringue with soft peaks.

4. 4

   Fold

   Add the meringue in 3 additions and fold it in lightly.

5. 5

   Bake

   Pour it into a 28x28cm pan, level the surface, and bake at 350°F (170°C) for 13 to 15 minutes.

6. 6

   Caramel powder

   Melt 80g of sugar in a pot, stirring, into a deep brown caramel, pour it thin onto parchment paper, and let it cool completely. Once it hardens, grind it to a powder with 2g of cornstarch.

   · The cornstarch keeps the caramel powder from going tacky and clumping again.

7. 7

   Caramel cream

   Whip 100g of heavy cream until stiff and mix in 13 to 15g of the caramel powder.

   · The powdered caramel gives the cream a sweet, deep flavor.

8. 8

   Roll

   Spread the cream over the cooled sponge, roll it up, wrap it in parchment paper, and let it set in the refrigerator.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Caramel burns in an instant — watch the color and cut the heat.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.