Korean Sponge Roll Cake with Cream Filling
Original Korean Name: 롤케이크 (1.2.5.6)
"Easy Korean sponge roll cake with creamy filling. Perfect school lunch dessert. Light, fluffy, and delicious homemade treat."
Estimated Nutrition
Ingredients
-
Large eggs
4
-
Granulated sugar
100g
-
All-purpose flour
80g
-
Vegetable oil
40ml
-
Milk
50ml
-
Heavy whipping cream
200ml
-
Powdered sugar
20g
-
Cocoa powder (optional)
10g
-
Vanilla extract
1 tsp
Local Substitutes
Instead of All-purpose flour
Use: Cake flour
Reason: Creates lighter, more tender crumb
Instead of Heavy whipping cream
Use: Whipped coconut cream or mascarpone
Reason: Dairy alternatives for regional preferences
Instead of Vegetable oil
Use: Canola or sunflower oil
Reason: Similar neutral flavor and baking properties
🧑🍳 Cooking Instructions
-
1
Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
-
2
Separate egg whites and yolks. Beat whites until stiff peaks form.
-
3
In another bowl, whisk yolks with 80g sugar until pale. Add oil and milk.
-
4
Gently fold flour into yolk mixture, then fold in egg whites in two batches.
-
5
Pour onto prepared sheet and bake 12-15 minutes until golden.
-
6
Cool slightly, then invert onto sugared parchment. Roll while warm.
-
7
Whip heavy cream with powdered sugar and vanilla.
-
8
Unroll cooled cake, spread cream filling, and re-roll tightly.
-
9
Dust with cocoa powder. Slice and serve chilled.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
⭐Community Reviews
No reviews yet
Have you tried this dish? Leave a review!