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Recipes > Lady Finger Roll Cake

Lady Finger Roll Cake

This Lady Finger Roll Cake is a delicate and airy dessert featuring soft ladyfinger sponge rolled with a luscious cream or fruit filling. With a light and spongy texture, this cake melts in your mouth while offering a subtle sweetness. Whether filled with vanilla cream, chocolate ganache, or fresh fruit preserves, this elegant roll cake is perfect for afternoon tea or a light dessert.

Prep

1 hr

Bake

45 mins

Total

1 hr 45 mins

Yield

1 roll cake

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Ingredients

Green Tea Roll Sponge

  • Egg White 12088 4 nos
  • RedMan Caster Sugar 1417 85 g
  • RedMan Cream Of Tartar 63051 1 g
  • Egg Yolks 4 nos
  • RedMan Vanilla Essence 66026 1 g
  • RedMan Bakeable Green Tea Powder 63273 6 g
  • RedMan Cake Flour 1208 90 g

Cream Filling

  • Millac UHT Whipping Cream 1917 100 g
  • RedMan Matcha Green Tea Powder 67707 8 g
  • RedMan White Chocolate Couverture 12426 60 g
  • RedMan Whipping Cream (Non-Dairy) 12427 100 g

Berries Compote

  • Ravifruit Raspberry Puree 50475 100 g
  • RedMan Caster Sugar 1417 60 g
  • RedMan Pectin LM 200419 3 g
  • IQF Ravifruit Mixed Berries 50459 100 g

Featured Products

GRADE A FRESH EGGS 10PC 650G (#12088)

GRADE A FRESH EGGS 10PC 650G (#12088)

$4.60 $3.68

CASTER SUGAR 1KG (#1417)

CASTER SUGAR 1KG (#1417)

$3.50 $2.80

VANILLA ESSENCE REDMAN 90ML (#66026)

VANILLA ESSENCE REDMAN 90ML (#66026)

$4.80 $3.84

Instructions

Bake Mode

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Method

  1. Mix the sugar with cream of tartar and add in egg white, whipping until stiff peaks form.
  2. Whip the egg yolk with vanilla essence.
  3. Mix the two egg mixtures together.
  4. Add in sifted flour with green tea powder in three additions.
  5. Sprinkle the icing sugar two times over the batter.
  6. Bake at 175°C with a fan for 18–20 minutes.

Method

  1. Boil the dairy cream with green tea powder and melt the white chocolate in it.
  2. Keep the mixture in the chiller overnight.
  3. Whip the non-dairy cream to soft peaks, fold it into the mixture, and use as needed.

Method

  1. Mix the sugar with pectin LM and cook with purée over low heat.
  2. Turn off the heat at 70°C and add in the IQF berries.
  3. Keep the compote in the chiller.

Assembly

  1. Spread a thin layer of whipped cream over the sponge.
  2. Place the berries compote evenly around.
  3. Roll the sponge carefully and keep it in the chiller for 1 hour.
  4. Decorate the cake as desired before serving.

Education

Baking School

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CAKE FLOUR 1KG (#1208)

3.70

CASTER SUGAR 1KG (#1417)

3.50

UHT WHIPPING CREAM DAIRY 38% 1L (#1917)

14.70

GRADE A FRESH EGGS 10PC 650G (#12088)

4.60

MILK CHOCOLATE COUVERTURE PIECES 100G (#12426)

4.60

IQF RASPBERRY SELECT MECK 500G (#50459)

35.50

BAKEABLE GREEN TEA POWDER 50G (#63273)

9.50

VANILLA ESSENCE REDMAN 90ML (#66026)

4.80

PECTIN LM 50G (#200419)

6.40

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