Viana Soft Roll Cake with Egg Cream

Thermomix recipe: Viana Soft Roll Cake with Egg Cream. Ready in 60 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 12 medium eggs (7 for cake, 5 for cream), separated
• 170 g granulated sugar (for cake batter)
• 170 g plain flour
• 120 g granulated sugar (for egg cream)
• 60 g water
• ½ tsp ground cinnamon (for egg cream)
• 10 g butter, softened (for greasing)
• Extra granulated sugar (for dusting towel)
• Icing sugar (for decoration)
• Ground cinnamon (for decoration)

Instructions

1. Preheat your oven to 180°C (350°F). Line a 42x32 cm baking tray with parchment paper and generously grease it with 10 g softened butter. Set aside.
2. Add 120 g granulated sugar, 60 g water, and ½ tsp ground cinnamon to the Thermomix bowl. Cook for 5 min / 90°C / Speed 2.
3. Add the 5 reserved egg yolks (from the 12 eggs) to the bowl. Cook for 10 min / 90°C / Speed 2 (Reverse), or until the cream has thickened to a custard-like consistency. Pause and scrape down the sides and bottom of the bowl halfway through if needed.
4. Transfer the egg cream to a clean bowl and let it cool completely. Clean and thoroughly dry the Thermomix bowl and lid.
5. Separate the remaining 7 medium eggs. Place the 7 egg whites into the clean, dry Thermomix bowl, ensuring no yolk is present. Keep the 7 egg yolks aside in a separate bowl. Insert the butterfly whisk.
6. Whisk the egg whites for 3 min / Speed 3.5, or until soft peaks form.
7. With the butterfly whisk still in place, gradually add 170 g granulated sugar through the lid opening over 1 min / Speed 3.5, continuing to whisk until firm, glossy peaks form.
8. Add the 7 reserved egg yolks to the bowl. Mix for 10 sec / Speed 3.5 to combine.
9. Remove the butterfly whisk. Add 170 g plain flour to the bowl. Gently fold in the flour for 10 sec / Speed 2 (Reverse) or use the spatula to combine until just incorporated, being careful not to deflate the mixture.
10. Pour the cake batter evenly into the prepared baking tray. Spread gently with a spatula to an even thickness.
11. Bake in the preheated oven for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
12. While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle generously with extra granulated sugar.
13. Once baked, immediately invert the hot cake onto the sugared kitchen towel. Carefully peel off the parchment paper.
14. Spread the cooled egg cream evenly over the surface of the cake.
15. Using the kitchen towel as a guide, carefully roll the cake tightly from one of the longer sides.
16. Let the rolled cake cool completely, seam-side down, wrapped in the sugared towel, to help it hold its shape.
17. Once cool, unwrap the cake and transfer it to a serving platter. Dust with icing sugar and a sprinkle of ground cinnamon before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.