Directions

To Make

1. Pre-heat oven to 180°C.
2. In a medium bowl, whisk egg yolks and sugar together until pale and creamy. Add in avocado oil, full cream milk, cake flour and hojicha powder in that order whisking for 20 secs after each addition.
3. Whisk egg whites on a low speed until foamy. Then, add in cream of tartar and increase the speed to medium. Next, add in the sugar slowly while slowly increasing the speed to high until you achieve a soft peak.
4. Fold in your egg white mixture in 3 additions to the egg yolk mixture until well combined.
5. Spread onto lined baking tray and smoothen with a spatula. Tap base of baking tray against a hard surface a few times to release bubbles.
6. Bake for 13-15 mins in preheated oven or until the surface has turned golden brown evenly (turn around mid-way to ensure even baking). Do not overbake (cake will be too dry and break when rolling) or underbake (cake will be too wet and skin will tear). Then, bake at 190°C for a further 2 mins to dry up the surface.
7. While baking, prepare the cream filling. Whisk the whipping cream, icing sugar, and hojicha powder until you achieve a firm peak.
8. Once baking has completed, remove the cake from the oven, and drop the cake (from 5cm height) once to stop it from shrinking.
9. Remove the cake from the tray and cool on a cooling rack for 2 mins. Then, place a piece of baking paper on top, turn the cake over and peel away the liner. Then flip the cake back over (smooth surface facing up) and let it cool further but not completely cool.
10. Before the cake completely cools, place a larger piece of baking paper onto cake and flip it over with the smooth side facing down.
11. Spread cream filling onto cake and slowly roll it up to form a cylindrical shape.
12. Secure both ends and wrap in baking paper, then chill in the refrigerator for 1-2 hours before serving.