matcha roll cake

cake roll
adapted from here

60 ml whole fat milk
5 tsp matcha powder
4 egg whites
60 grams granulated sugar
45 grams flour
20 grams granulated sugar
1 tsp baking powder
1/4 tsp sea salt
3 egg yolks
40 ml vegetable oil

line a 20cm x 30cm pan with baking parchment
mix matcha with milk, heat up until start steaming (do not boil), set aside to cool
in a bowl, mix the flour, remaining sugar, baking powder and salt
in another bowl, combine egg yolks, matcha milk and oil 
mix in the wet ingredients into the dry, combine, do not overmix
whip the egg whites and 60 g sugar into soft peak meringue
fold in the meringue carefully
spread into a thin layer in the pan
bake for about 12 minutes in 170 degrees
let cool for a few minutes before taking out of the pan transferring onto a rack, upside down
place a new piece of parchment of kitchen towel on top of the cake, roll the cake and keep it rolled until used (I rolled it along the longer edge, if you do it along the shorter one it will have the more classic snail-like twist inside)

cream cheese filling
2 tsp gelatine, soaked in 2 tbsp warm water
50 ml double cream
200 ml double cream
200 g cream cheese
50 g sugar
zest of 1 lemon

heat up the 50 ml cream until hot (do not boil, pour over the soaked gelatine, mix until the gelatine dissolves
mix the cream cheese with sugar until smooth
whip the cream to medium peaks
add the gelatine mixture and lemon zest to the cream cheese, mix well
fold the whipping cream into the cream cheese carefully and thoroughly

unroll the cake carefully, spread a layer of cream over it and roll it back
wrap tightly with cling film and refrigerate for at least 4 hours


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