The Japanese Cream Roll (生乳捲) or Hokkaido Cream Roll has been very popular in Asian countries for the past decade. The Hokkaido cream is reputed to be very fragrant and supposedly been pasteurized at low temperature, but it is very hard to buy outside of Japan, so just use whatever good pure cream you can get your hand on for the cream filling. I have made Cotton Sponge Roll which is very similar using the 60°C roux method. I am linking this video basically to show how to roll the chiffon roll (at about 18:50 minutes mark), this method only works with chiffon cake rolls, as they have higher moisture content, it will not work with the western-style Swiss rolls which are dryer in texture. However this video has very loud background music which is very annoying, LOL, so turn down the volume on your player…
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Corner Café 