Finnish Fluffy Roll Cake without Cracking

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Juhani’s mother is a good cook. She is especially good at baked sweets. The rolls that his mother made for us were so delicious that I learned this recipe from her.

I think that Finnish baking is more generous than Japanese recipes. First of all, the unit is dL. If you measure by volume, it’ s easier to vary than if you use a scale. However, most of the Finnish recipes I’ve seen use dL, so I’m sure that’s fine. By the way, mom’s recipe was somethi0ng like “4 or 5 eggs, 1 1/2 dL of flour and potato flour, and the proportions are up to you.” I’ve never been a fan of making sweets because I’m not good at being precise, but I think I can easily challenge myself with something as generous as this.

Finnish Fluffy Roll Cake without Cracking

I learned this roll cake from my partner’s mother. It is made with potato starch, which prevents from cracking and gives them a fluffy texture.
Prep Time 0 mins
Cook Time 30 mins
Keyword Dessert
Servings 1 30cm*30cm dough
INGREDIENTS
  • flour (strong flour, *1) 70 g
  • potato starch 30 g
  • egg (room temperature, about 200g) 4
  • white sugar 80 g
  • white sugar 1 Tbsp
  • See recipe for filling
EQUIPMENT
  • bowl
  • Sieve
  • silicone spatula
  • hand mixer
  • cookie sheet
INSTRUCTIONS
Preparation
  • Bring the eggs to room temperature.
  • Preheat the oven to 200°C.
  • Place a cookie sheet on a baking sheet and fold it tightly. 30cm x 30cm is a good size. If the baking sheet is too large, you can use a milk carton as a divider. (*2)
  • Measure out the flour and starch and place them in the same bowl.
Making the Dough
  • Put eggs and sugar in a bowl and whisk well with a hand mixer.
  • Mix until the mixture is white and smooth. The foam should be very fine and not shiny.
  • Sieve all the flour and starch into the whisked egg mixture.
  • Use a silicone spatula. Scoop up the mixture from the bottom and cut it lengthwise several times to avoid crushing the foam. Repeat about 5 to 10 times until you can no longer see any powdery bits.
  • Pour the mixture onto the baking sheet as evenly as possible. Use a silicone spatula to even out the thickness. Spread the dough evenly over the corners of the cookie sheet.
  • Lift the baking sheet slightly and drop it on the table to release the air. Crush any large bubbles.
  • Place in the oven and bake for 8-10 minutes until lightly browned. (*3)
  • Prepare a cookie sheet larger than the dough.
  • Sprinkle 1 tablespoon of sugar evenly over the cookie sheet, according to the size of the dough.
  • Cool the baked dough slightly (*4). Lift the dough with the cookie sheet and cover it with the prepared sugar.
  • Carefully remove the cookie sheet used for the baking from the dough.
  • If using jam, immediately spread it over the entire surface (*5).
  • If using cream, let it cool before spreading.
  • After putting fillings, roll up tightly from the front, wrap the cookie sheet tightly around the dough, and refrigerate.
  • The dough is delicious the same day, but tastes even better the next day when it is moist.
Fillings
    For jam only
    • Berry jam is often used with plain dough, and apricot jam with chocolate dough.
    • For a 30cm x 30cm dough, use 150-300g of jam, and make sure to spread it all over the dough to prevent it from peeling off.
    For cream only
    • If you make the dough about 20cm long (in the direction of the roll), you can make a roll cake with thick dough that rolls all the way around.
    • Beat 200mL of cream and 2 tablespoons of sugar until stiff. For a chocolate flavor, add 2 tablespoons of cacao powder.
    • Spread the mixture on the dough so that it is thicker in the front. Top with fruit of your choice and roll up.
    For jam and cream
    • Spread a thin layer of jam all over the dough and spread cream on the front 2/3 of the dough. (*)
    Strawberry and rhubarb jam and vanilla cream
    • Mix vanilla-flavored cream cheese with 100 mL of lightly whipped cream.
    Cloudberry Jam & Lemon Cream
    • Mix lemon-flavored cream cheese with jogurttirahka; jogruttrakka can be substituted with firm yogurt or whipped cream.
    Raspberry Jam & Whipped Cream
    • Whip 200 mL of cream and 2 tablespoons of sugar until stiff.
    NOTES
    *1
    Almost all flours in Finland are strong flour. For more information, please click here.
    Flour in Finland
    Many different types of flour are sold in the markets. Which flour should I use? Which is the strongest flour? What about light flour?
     
    *2
    Cut out two sides of a milk carton and bend it to make a triangular tube. It is attached to the baking sheet with masking tape. Can be used repeatedly.
     
    *3
    Even if the thickness is sparse or the surface is not smooth due to bubbles, it will not be noticeable after this process.
     
    *4
    I sprinkle sugar on the cookie sheet after the dough is done baking and let the dough cool in the meantime. It usually takes about 2-3 minutes. Be careful not to place the dough on the sugar while it is too hot or the sugar will melt.
     
    *5
    The jam acts as an adhesive, so make sure to spread it evenly all over.
     
    *6
    If you try to spread the cream after the jam, it will not spread well and the jam and cream may get mixed up. Either way, it’s delicious, so don’t worry about the details.
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