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Rum Raisin Roll Cake Recipe

Rum Raisin Roll Cake Recipe
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Serving : 1
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Prepare the ingredients before making Rum Raisin Roll Cake in your home. Then, follow these steps below to serve Rum Raisin Roll Cake for your family or friends.

Ingredients: Rum Raisin Roll Cake

  • 3 Eggs
  • 1 pinch Salt
  • 30 grams Sugar
  • 30 grams ☆Cake flour
  • 30 grams ☆Mochiko (or rice flour)
  • 40 grams Rum soaked raisins (finely minced)
  • 1 tbsp The soaking liquid from the rum raisins (or substitute 40 g of sugar + rum)
  • 1 tbsp Olive oil
  • 3 tbsp Milk
  • 50 ml~as much (to taste) ♥Heavy Cream (filling)
  • 1 tbsp ♥Rum raisin soaking liquid (or substitute rum)
  • 1 tsp ♥Sugar
  • 40 grams ♥Rum soaked raisins (finely minced)

How to Make Rum Raisin Roll Cake

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Rum Raisin Roll Cake in your home by yourself.

    Step 1
  • Preliminaries [Steps 1 and 2]: Divide the egg yolks and egg whites, and place the egg yolks into a large bowl and the egg whites in a small bowl.
  • Step 2
  • Sift the ☆ powdered ingredients, and mince the rum raisins.
  • Step 3
  • Add salt to the egg whites, add in half of the sugar in 2 batches, and use a handheld electric mixer to whip the egg whites until they form peaks and are glossy.
  • Step 4
  • Add the remaining sugar to the egg yolks, and beat well until it turns pale and and thick. Add the rum raisins. The beaters of the mixer should leave a trail in the batter at this point.
  • Step 5
  • Add the olive oil→rum raisin liquid→ and milk in that order, stirring well each time.
  • Step 6
  • Add in 1/3 of the sifted cake flour from step 2, mix it in until blended. Add the remaining flour and fold it in using a cut-and-lift motion.
  • Step 7
  • Using the same egg beater from step 6, stir in 1/3 of the beaten egg whites from step 3. Fold in the rest using a spatula.
  • Step 8
  • Pour the batter into a lined cake sheet pan, and bake in an oven preheated to 180C for 14~15 minutes.
  • Step 9
  • Remove the cake from the pan with the cooking sheet still intact, and let cool on a cooking rack etc.
  • Step 10
  • When the cake has cooled down a little, cover it with another sheet of kitchen parchment paper and leave until it has cooled down completely.
  • Step 11
  • While the cake is cooling, beat the ♥ ingredients together to make the filling.
  • Step 12
  • When the cake is completely cool, very carefully peel off the cooking sheet, and then place it back on top.
  • Step 13
  • Spread the cake with your favorite filling, and roll it up from the side (the shorter side) carefully.
  • Step 14
  • Wrap it up in plastic wrap after rolling, and let sit in the fridge until the cream filling settles. Let it rest for 2 (if you are in a hurry) to 5 hours.
  • Step 15
  • Decorate ithe cake in any way you like, and it is done.
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