Steps to Make Rum Raisin Roll Cake

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, rum raisin roll cake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Rum Raisin Roll Cake is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Rum Raisin Roll Cake is something which I have loved my entire life.

Recipe of Rum Raisin Roll Cake

To begin with this particular recipe, we must prepare a few components. You can have rum raisin roll cake using 13 ingredients and 15 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Rum Raisin Roll Cake:

1. Make ready 3 Eggs
2. Make ready 1 pinch Salt
3. Get 30 grams Sugar
4. Get 30 grams ☆Cake flour
5. Take 30 grams ☆Mochiko (or rice flour)
6. Prepare 40 grams Rum soaked raisins (finely minced)
7. Make ready 1 tbsp The soaking liquid from the rum raisins (or substitute 40 g of sugar + rum)
8. Make ready 1 tbsp Olive oil
9. Prepare 3 tbsp Milk
10. Take 50 ml~as much (to taste) ♥Heavy Cream (filling)
11. Get 1 tbsp ♥Rum raisin soaking liquid (or substitute rum)
12. Make ready 1 tsp ♥Sugar
13. Take 40 grams ♥Rum soaked raisins (finely minced)

Instructions

Instructions to make Rum Raisin Roll Cake:

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.
2. Sift the ☆ powdered ingredients, and mince the rum raisins.
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.
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.
5. Add the olive oil→rum raisin liquid→ and milk in that order, stirring well each time.
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.
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.
8. Pour the batter into a lined cake sheet pan, and bake in an oven preheated to 180C for 14~15 minutes.
9. Remove the cake from the pan with the cooking sheet still intact, and let cool on a cooking rack etc.
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.
11. While the cake is cooling, beat the ♥ ingredients together to make the filling.
12. When the cake is completely cool, very carefully peel off the cooking sheet, and then place it back on top.
13. Spread the cake with your favorite filling, and roll it up from the side (the shorter side) carefully.
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.
15. Decorate ithe cake in any way you like, and it is done.

As simple as that How to Prepare Rum Raisin Roll Cake

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