Green Tea Roll Cake
I tried roll cake for the first time today. Of course, I used matcha because that's my favourite flavour. The cake was definitely delicious with the fluffy cream, but I will have to work on rolling the cake. My mistake was that I did not roll the hot cake loosely the first time, making it crack in some areas.
Later, I made this green tea roll cake again and applying some precautions I learned, it turned out fabulous! Watch this video to see how to make it:
Green Tea Roll Cake Ingredients CAKE 1 cup minus 2 tbsp. all purpose flour 2 tbsp. corn starch 1/2 tsp. baking powder 2 heaping tbsp. matcha powder 1 pinch sea salt 5 eggs separated 3/4 cup minus 2 tbsp. sugar 3 tbsp. milk CREAM 1 cup cold heavy cream 2 tbsp. powdered sugar Instructions 1. Butter and line a 13 x 9 x 2 rectangular pan with parchment paper.
Note: After making strawberry kiwi roll cake later on, I realized that I had baked this cake in too much of a small rectangular pan. Next time, I am planning on trying this on a 39 x 29cm baking pan. 2. In a medium bowl, pour in flour and corn starch. Sift this mixture 5 times, back and forth between the bowl and a piece of parchment. 3. Sift together the flour mixture, baking powder, matcha, and salt. Whisk until thoroughly incorporated then sift this mixture onto the piece of parchment again. 4. In a large bowl, beat with a handmixer the egg yolks, sugar, and milk until pale yellow and mixture falls into ribbons when lifted. Preheat oven to 400 degrees F. 5. In another large bowl, beat egg whites to stiff peaks. 6. Sprinkle flour from the parchment over the egg yolk mixture and fold until blended. Add meringue one third at a time, gently folding until barely incorporated after each addition. Finished mixture should be slightly fluffy without streaks of white. 7. Gently pour the mixture into the pan, as close to the pan as possible. Tap the pan twice on the counter to release large air bubbles. Bake for 7-8 minutes just until a toothpick inserted to the center comes out clean. 8. Turn the pan upside down on plastic film well dusted with powdered sugar and gently peel off parchment from cake. 9. From the short edge, quickly roll the cake loosely into a log. Let it cool completely to room temperature. 10. In a large bowl, beat heavy cream and powdered sugar to stiff peaks. Keep it refrigerated. 11. Unroll the cake and spread on whipped cream. Roll the cake back up snugly, wrap in parchment, and refrigerate for at least 30 minutes. Slice, and serve! Recipe adapted from Food 52: https://food52.com/blog/13485-why-you-should-eat-green-cake