Green Tea Roll Cake
Roll Cake is a common dessert in the world and maybe it's a dessert that everyone loves. It is also very versatile, it works well with a wide variety of flavors. In Japan, Green Tea Roll Cake is very common and very popular. It is normally mild green tea flavor and slightly bitter and is not too sweet. We love all kinds of roll cake, but we believe that this version is really delicious and we can strongly recommend.
Ingredients:
(for 3 or 4 people)
4 eggs (size L)
20g of sugar (for egg yolks)
40g of sugar (for egg whites)
1 tablespoon of milk
60g of cake flour
200 ml of fresh cream
15g of sugar (for cream)
1 tablespoon of green tea powder (Cook Matcha)
30g of sweet chestnuts
Preparation:
1. Preheat the oven to 180 ºC.
2. Line the 27cm x 27cm pan with baking paper.
3. Prepare two bowls and separate egg yolks and egg whites.
4. In a bowl beat the egg yolks with 20g of sugar with an electric mixer until smooth.
beat the egg yolks until they lighten in color
5. Add milk and mix well.6. Add Matcha powder and mix well.
7. In another bowl beat the egg whites with 40g of sugar and make hard meringue.
8. Pour the meringue to 6.
9. Add the sifted flour and mix with a rubber spatula.
12. Bake for 10 minutes at 180 °C.
13. In the meanwhile, whip the cream.
14. Remove the cake from the oven and let it cool completely.
15. Spread the whipped cream on the surface and spread chestnuts.
16. Roll up the cake carefully.
17. Wrap the cake in wax paper and refrigerate for 3 hours before slicing.
3/4 cup cake flour
2 Tbsp & 1 tsp matcha
3/4 tsp baking powder
4 eggs, separated
scant 3/4 cup sugar
2 Tbsp milk (I used whole)
1 1/2 cups heavy whipping cream
3/4 Tbsp sugar
Preheat the oven to 350ºF. Line a jelly roll pan or rimmed cookie sheet with parchment paper and let the excess paper hang over the sides. I usually crease the edges at the bottom edge so the paper will lay flat.
Sift the flour, matcha, and baking powder 3 times (I don’t have a sifter so I used a sieve over a bowl and sifted it 3 times that way).
Beat the egg whites with a stand mixer or electric hand mixer until stiff peaks form, but not dry. This is important because if you beat them until dry, it will be more difficult to incorporate into the batter, the batter will be too thick, and bake tough. Keep a close eye on it and check often when you think it’s close.
In another bowl, beat the egg yolks until they lighten in color. Add the sugar and beat again until light. Next, add the milk and beat until combined. Stir in the flour mixture. I usually stir slowly with the mixer until almost incorporated, then do the rest by hand with a rubber spatula so I don’t over mix.
Patiently and gently fold in 1/3 of the egg whites until incorporated into the matcha batter. Fold in another 1/3 until no whites remain. Then fold in the last 1/3. Incorporating a little at a time helps keep the batter light, as long as you don’t over mix. Pour the batter onto the pan and smooth out the top and roughly shape into a rectangle with an off set spatula (I don’t have one so just used a rubber spatula). The batter will be loose and won’t extend all the way to the edges.
Bake until the edges are slightly brown and the center is dry to the touch (about 15–20 mins). Remove from the oven and when cool enough to handle, roll the cake—with the parchment—from the short side. Let sit on a rack to cool completely. Cooling it this way will prevent your cake from cracking and breaking when you re-roll with the whipped cream.
When cake has cooled, beat the heavy cream and sugar until stiff, but smooth. Unroll the cake and spread the whipped cream evenly over the surface. Use your best judgement and use as much whipped cream as you need. I made the mistake of dumping everything on and—because the dimensions of my cake were smaller that time—it was way too much whipped cream. Carefully roll the cake, releasing it from the parchment as you go. You might lose pieces of the cake so be as careful as you can. Once rolled, wrap it tightly back in the parchment and wrap the whole thing in plastic wrap. Keep in the refrigerator for at least 2 hours.
- See more at: http://www.humblebeanblog.com/2013/03/matcha-roll-cake/#sthash.N6B4w3Ff.dpuf
2 Tbsp & 1 tsp matcha
3/4 tsp baking powder
4 eggs, separated
scant 3/4 cup sugar
2 Tbsp milk (I used whole)
1 1/2 cups heavy whipping cream
3/4 Tbsp sugar
Preheat the oven to 350ºF. Line a jelly roll pan or rimmed cookie sheet with parchment paper and let the excess paper hang over the sides. I usually crease the edges at the bottom edge so the paper will lay flat.
Sift the flour, matcha, and baking powder 3 times (I don’t have a sifter so I used a sieve over a bowl and sifted it 3 times that way).
Beat the egg whites with a stand mixer or electric hand mixer until stiff peaks form, but not dry. This is important because if you beat them until dry, it will be more difficult to incorporate into the batter, the batter will be too thick, and bake tough. Keep a close eye on it and check often when you think it’s close.
In another bowl, beat the egg yolks until they lighten in color. Add the sugar and beat again until light. Next, add the milk and beat until combined. Stir in the flour mixture. I usually stir slowly with the mixer until almost incorporated, then do the rest by hand with a rubber spatula so I don’t over mix.
Patiently and gently fold in 1/3 of the egg whites until incorporated into the matcha batter. Fold in another 1/3 until no whites remain. Then fold in the last 1/3. Incorporating a little at a time helps keep the batter light, as long as you don’t over mix. Pour the batter onto the pan and smooth out the top and roughly shape into a rectangle with an off set spatula (I don’t have one so just used a rubber spatula). The batter will be loose and won’t extend all the way to the edges.
Bake until the edges are slightly brown and the center is dry to the touch (about 15–20 mins). Remove from the oven and when cool enough to handle, roll the cake—with the parchment—from the short side. Let sit on a rack to cool completely. Cooling it this way will prevent your cake from cracking and breaking when you re-roll with the whipped cream.
When cake has cooled, beat the heavy cream and sugar until stiff, but smooth. Unroll the cake and spread the whipped cream evenly over the surface. Use your best judgement and use as much whipped cream as you need. I made the mistake of dumping everything on and—because the dimensions of my cake were smaller that time—it was way too much whipped cream. Carefully roll the cake, releasing it from the parchment as you go. You might lose pieces of the cake so be as careful as you can. Once rolled, wrap it tightly back in the parchment and wrap the whole thing in plastic wrap. Keep in the refrigerator for at least 2 hours.
- See more at: http://www.humblebeanblog.com/2013/03/matcha-roll-cake/#sthash.N6B4w3Ff.dpuf
I was skeptical when I first read "Put 1 teaspoon (0.5 grams) of Matcha in your smoothie to give yourself an energy boost, reduce cancer and lose weight!" But because I was looking for proofs, I had to try it myself to believe Matcha wonders. At least for my keen need to boost my energy daily. And I'm now a Matcha enthusiast. Matcha really rocks.
ReplyDeleteHi Middems, nice to hear your great news! Thank you very much for sharing your good Matcha experience. Best regards.
ReplyDeleteCan you please say the size of the pan to bake the cake? thank you!
ReplyDeleteHi, it is 27cm x 27cm.
ReplyDelete