Dojima Roll, Please Make It Now / Really Moist Cake Recipe / How to Make Roll Cake / Milk Roll Cake / Swiss Roll Cake

Heat 75g of milk and 50g of grape seed oil in a saucepan until the edges start to boil.

Separate 5 eggs into yolks and whites. Ensure the yolk remains intact during separation (total egg weight with shell: 60g each).

Once the heated oil and milk mixture cools to around 50°C, add 1 tablespoon of vanilla extract.

Mix in 86g of egg yolk to the cooled mixture.

Sift in 83g of cake flour and mix well to form a batter.

In a separate bowl, whip 165g of egg white with 100g of sugar to make a meringue. Whip until the peaks are soft and bend slightly.

Add half of the meringue to the batter and mix gently. Then add the remaining meringue and mix thoroughly.

Pour the batter into a baking pan lined with parchment paper (pan size: 39cm x 29cm).

Spread the batter evenly in the pan and tap the pan to remove large air bubbles.

Bake at 170°C for 16 minutes. Adjust baking time if the pan size changes.

Remove the cake from the pan, peel off the side parchment paper, cover with plastic wrap, and let it cool.

In a bowl, combine 95g of mascarpone cheese, 400g of heavy cream or animal whipping cream, and 45g of sugar. Whip until firm.

Place parchment paper on top of the cooled cake sheet and flip it over with the parchment paper.

Spread all the whipped cream over the cake sheet, creating a mound. Avoid spreading cream to the very end to prevent it from squeezing out.

Place a rolling pin or stick under the parchment paper and roll the cake sheet by lifting it gently.

Switch the rolling pin to a ruler to hold the shape, pull the parchment paper gently from the bottom, and tighten the roll.

Secure the parchment paper with tape, fold, and seal both ends of the paper.

Refrigerate the roll cake for at least 4 hours to set.

After 4 hours, carefully remove the parchment paper to avoid tearing the cake sheet.

Sprinkle powdered sugar on top to finish.