Method

Japanese Swiss Roll Cake ​

1. In a saucepan, stir together milk, salt, and butter. Heat until it comes to a boil, then remove from heat.
2. Sift in the cake flour and mix into a smooth paste . Use a hand blender to blend until smooth.
3. Let the batter cool to around 65°C–70°C, then set aside.
4. Beat the egg yolks with Sugar B until light and creamy (ivory texture).
5. Once the batter cools to about 40°C, gradually mix in the egg yolk mixture until well combined.
6. In a separate bowl, beat the egg whites with cream of tartar.
7. Gradually add Sugar A and beat until stiff peaks form.
8. Gently fold 1/3 of the meringue into the batter to lighten it.
9. Then fold in the remaining meringue until the mixture is smooth and even.
10. Pour into a prepared pan and bake at 190°C top heat and 160 °C bottom heat for 24 minutes.

Cream Cheese Filling​

1. Combine all cream ingredients in a bowl.
2. Mix until smooth and well blended.​

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