Kinako-Injeolmi Roll Cake
I’m obsessed with mochi, and I love experimenting with it in different forms. My latest creation is the Kinako-Injeolmi Roll Cake, inspired by the popular Korean dessert, Injeolmi Bingsu. This cake combines the soft, airy texture of a chiffon cake with the chewy delight of injeolmi (Korean rice cake), all wrapped in a nutty kinako (roasted soybean flour) coating. The result is a unique, delicious treat that’s as fun to make as it is to eat.
I’ve always been fascinated by the versatility of mochi, and this time, I wanted to see how it would work in a roll cake. The idea came from Injeolmi Bingsu, a Korean shaved ice dessert topped with chewy rice cakes and a generous dusting of kinako. I thought, why not bring those flavors into a cake? The result is a delightful fusion that’s sure to satisfy both mochi lovers and cake enthusiasts alike.
Rolling the Cake: Tips and Tricks
Rolling a cake can be tricky, especially if you’re aiming for that perfect cylindrical shape without any cracks. It took me a few tries to get it just right, and I’ve learned a few things along the way:
- Chiffon Cake Base: The base of this roll cake is a chiffon cake, which is light and airy. I made some adjustments to my usual chiffon recipe so that the cake can be rolled without cracking.
- Cake Thickness: It’s important to bake the cake to a thickness of about 3cm. This gives you enough cake to roll without making it too thin or too thick.
- Rolling Temperature: Roll the cake while it’s still lukewarm. If it cools down too much, it will become more prone to cracking.
Kinako-Injeolmi Roll Cake
Ingredients
Yolk Batter
- 3 egg yolks
- 38 mL vegetable oil
- 38 mL milk
- 8 g sugar
- 45 g all-purpose flour
- 15 g kinako powder
- 2 tbsp hot water
Meringue
- 3 egg whites
- 35 g sugar
Mochi
- 35 g glutinous rice flour
- 10 g corn starch
- 8 g sugar
- ½ tsp vegetable oil
- 60 g milk or water
Red Bean Whipped Cream
- 238 mL whipping cream
- 100 g red bean paste
Filling of the Cake
- Red Bean Paste
- Red Bean Whipped Cream
- Kinako-coated Milk Mochi
Instructions
- Line a 28cm x 28cm x 3cm baking pan with parchment paper.
Prepare the Mochi:
- In a bowl, combine glutinous rice flour, corn starch, sugar, and water or milk. Stir until smooth and lump-free. Add vegetable oil and mix thoroughly.
- Steam the mixture on high heat for 15-20 minutes until fully cooked and no liquid remains.
- Use a fork to break apart the mochi, then cool it in the freezer for 5-10 minutes until lukewarm. Knead the mochi for 5-10 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Cake Batter:
- Preheat your oven to 180°C (356°F).
- Separate the egg yolks and whites into two bowls, placing the egg whites in the fridge.
- In a small ramekin, combine kinako with hot water to form a paste. Set aside.
- In a large bowl, whisk 8g of sugar into the egg yolks until the mixture becomes yellowish-white. Add vegetable oil and mix until smooth.
- Gradually fold the sifted flour into the yolk mixture, alternating with coconut milk until smooth. Add the kinako paste and stir until well combined.
- Retrieve the egg whites from the fridge and whisk them at low speed to form small bubbles. Gradually add 35g of sugar while increasing the speed, whisking until stiff peaks form.
- Fold 1/3 of the meringue into the yolk batter to lighten it, then gently fold in the remaining meringue until fully combined.
- Pour the batter into the prepared pan, smoothing the surface. Tap the pan lightly to remove air bubbles. Bake for 12-15 minutes, until the cake is lightly golden and springs back when touched.
Prepare the Red Bean Whipped Cream:
- Whisk the heavy cream until soft peaks form. Add the red bean paste and continue whisking until stiff peaks form. Adjust the amount of red bean paste to taste. Refrigerate until ready to use.
Assemble the Roll Cake:
- Once baked, immediately invert the warm cake onto a parchment-covered surface, peeling off the baking paper. Let it cool for 15-20 minutes until lukewarm.
- Trim the crispy edges of the cake. Spread a thin layer of red bean paste over the cake, leaving a 2cm border at one end. Follow with a layer of red bean whipped cream.
- Shape the mochi into a cylinder about 15cm long (the length of the cake). Dust it with kinako and place it about 6-7cm from the edge where you’ll start rolling.
- Carefully roll the cake, ensuring the mochi stays centered. Wrap the cake in parchment paper and refrigerate for at least 1 hour to set.
- Before serving, dust the top of the cake with kinako powder. Slice and enjoy!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.ca and affiliated websites.
