Black Sesame Swiss Roll (Chiffon Cake Roll)

Swiss roll trend has begun since years. It started in here Osaka, which was Dojima Roll as following picture.




We had to wait in line to buy it, and I used to do it. This Dojima Roll is amazing roll which has tons of whipped cream rolled up with fluffy sponge. So heavenly. Even it has lots of sweet whipped cream inside, we can eat like a whole roll.
This trend was spread all over Japan. Now we don't need to be in line, but still it is popular among sweet tooth.

I thought I basically get swiss roll at bake shop, not homemade when I was young. Probably so did my mom. The reason was just too fancy to bake it at home.
Actually it is not. Baking swiss roll is not hard to bake, not take much time, and have fun to bake because we have many variation roll, chocolate, matcha or fruits.

Today's roll tastes black sesame. Nutty flavor of black sesame is matched with fluffy chiffon sponge. There are vegan or healthier recipes on internet and looking great, but I think this fluffy sponge gets only from egg whites. I love it.






**black sesame swiss roll recipe**
18*28 cm(7*11 inch) roll cake baking sheet

4 eggs
70g pastry flour
30g granulated sugar
30g cane sugar
30g black sesame paste
1 tbsp oil
2 tbsp milk

200ml heavy cream
10-20g granulated sugar
Powder sugar and some grapes for decoration

1. Separate egg yolks and whites in each bowl.
2. Start beat egg white. Add granulated sugar on the way and make sure glossy. Continue beat until stiff peak. Set aside.
3. Mix egg yolks and cane sugar in a bowl. Add black sesame paste, oil and milk. Blend them well.
4. Add a half batch of egg white into the bowl. Mix them without break meringue. Add the left egg whites into the bowl and mix gently.
5. Shift flour twice and add into the bowl. Mix gently until flour is gone.
6. Pour the batter into the baking sheet on your oven sheet.
7. Preheat the oven to 180°C.
8. Bake for 15-16 minutes.

9. Cool sponge down with wrapped on top to keep moist and easy to take off surface of sponge later.
10. After cool down completely, take off wrapping sheet with the surface of sponge. We don't need brown baked top.
11. Whip heavy cream with sugar until stiff peak.
12. Spread over the sponge almost evenly, just a little thick on the beginning of roll.
Roll the sponge without pausing.
13. Wrap it up with baking sheet and sit in the fridge for at least 1 hour.
14. Cut the edge of roll
15. Sprinkle powder sugar and decorate with fruits and serve it.