Japanese Roll Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

9x13inch 175c, parchment lined 15-17mins

Step 2

Once you take the cake out of the oven, quickly flip the cake onto a slightly damp kitchen towel that is larger than the cake on your work surface. Peel off the parchment paper. Begin to roll the cake tightly with the kitchen towel starting with the short side of the cake. Do this very slowly and very gently. Be sure not to squeeze the cake too tightly because this may create cracks. Allow the cake to cool completely rolled up in the towel.

Step 3

When the cake has cooled completely, gently unroll the cake and trim the edges. Spread the whipped cream evenly on top using a rubber spatula leaving about 1/2 inch border around the edges. Gently roll the cake back up without the towel. Tightly wrap the cake with plastic wrap and chill the cake in the refrigerator for 1 hour. Then garnish, slice and serve!