Freshly and Lovingly Baked on : 18th Jan 2014
A gorgeous girlfriend in Hongkong said this to me the other day via Reuters Messenger, ” D! I think you just need to do one bake very well and you will make it for life! There is this super Oiishi cake roll in Sogo Causeway Bay that you need to try!” And she went on exclaiming, ” it is the Dojima Roll. Can you make one?”
This definitely stirred up the curiosity in me and I went on a conquest to search for one. Unfortunately, I am not able to find it in Singapore and hence not able to taste it. Oh my God! I so badly want to try it! Now, I can only try to search for recipes which claim to taste like the real stuff and bake it to taste. I tested 2 recipes today and I am spent. I do not think both did any justification to the ever famous Dojima roll. While I am not entirely convinced, if you like to try it, below is the latest I have tested. Otherwise, I will be happy if you have one that I can use!
To me, those tested just simply taste like any cake roll that I have made. The only difference lies in the whipped cream in which condensed milk was used instead.
I “dressed” these simple rolls up for a chinese new year theme. I played with chocolate again. It is really difficult since most melted very easily in the room temperature. If you have a way that can allow any tempered chocolate project to stand up in the room temperature, please teach me!
3 Eggs (Room Temperature)
1 Egg Yolk (Room Temperature)
70g Granulated Sugar
50g Cake Flour
Sift the flour 2 times and set aside. Prepare a square baking pan 29cm *29cm. Line it with parchment paper.
Crack the eggs, mix in the egg yolk and sugar in the mixer bowl of a stand up mixer. Create a double boiler with a small pot and placed the mixer bowl on top. Whip the mixture until the temperature reaches 65 degree before lifting the mixer bowl away from the heat. Continue whipping the heated mixture using the mixer at high speed. Whip at high speed for about 5 to 8 mins until the mixture tripled in size and that you can use a spatula to draw a 8 on the batter.
While whipping, warm up the milk to about 50 degree and set aside.
Once the egg batter is done, add in the flour all at one go and use the balloon whisk to incorporate the flour into the batter with as little strokes as possible. After which, add in the milk which should be at room temperature and mix till incorporated. Pour the batter into the prepared pan. Tap gently to release air bubbles. After tapping, I will use a toothpick to burst hidden bubbles.
Baked in a preheated oven of 190 degree for 15 minutes.
Once baked, take out the cake. Cover the top with a fresh parchment and flip it over. Peel out the baking parchment and leave it to cool down on the rack. Remember to cover the cake with the peeled off parchment to prevent drying. Let it cool completely before spreading the cream.
Work on the cream while waiting for the cake to cool.
300g Heavy Cream
55g Condensed Milk
Whip both heavy cream and condensed milk together until thick peak. That will probably take about 9 mins.
Place the cake on a fresh piece of parchment with the side you preferred. In my case, I prefer the side that faced the baking pan. Spread the cream onto the cake. The key is to spread it really thick on the length nearest to you and thinnest towards the end furthest from you. Roll as per normal and roll it tight. Chill it for 1 hrs before slicing.