Fluffiest Roll Cake | Dojima Roll | Japanese Roll Cake

Learn how to make an amazingly fluffy and light Swiss roll cake with some simple steps. I'm sharing my tips and tricks to make it successful at home.

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[INGREDIENTS]
Enough amount for a 10.5" (26.6 cm) x 15" (38 cm) rectangle sheet pan.
Makes about 8 slices of roll cakes

• Egg white: 170g | 6oz (from about 5 large eggs)
• Granulated sugar for meringue: 70g | 2.5oz
• Egg yolks: 100g | 3.5oz (from about 6 large eggs)
• Granulated sugar for yolks: 30g | 1oz
• Vanilla beans: 1/4 pod
• Cake flour: 85g | 3oz
• Milk: 30g | 1oz or 2 Tbsp
• Oil: 50g | 1.8oz (I used olive oil but you can use any other regular oils)

Bake at 355F | 180C for about 13-15mins

Cake syrup
• Granulated sugar: 30g | 1oz
• Water: 30g | 1oz

Cream
• Heavy cream: 250g | 8.8oz
• Granulated sugar: 8g | 0.3oz
• Vanilla beans 1/4 pod or more as you like!

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