Roll cakes may be one of the popular cakes in the world including Japan.. There are so many kinds sold in Japan. Last time I was back in Japan, I saw mini roll cakes with lots of patterns on sponges with many choices of filling. Some are attractive some are rather going too far on decorations…this time I would like to share Macha flavored sponge roll cake. As you may know Macha is tea powder. Nowadays they’re so many sweets made with Macha. Adding just a touch of it can turn your cake into very attractive green with elegant green tea aroma. This time I’m using peach compote for filling. With a hint of bitterness from Macha and sweet & sour peach can make a perfect match for roll cake filing ever!! I took as many photos as I can to show you every details on this process. Hope this will encourage you to roll up your sleeves and give it a try!!
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes one roll ~
40ml vegetable oil
75g cake flour
1tsp Macha/green powder
3 egg whites
30ml hot water
200ml heavy cream
15g icing sugar
12~16 wedges peach promote
[ Directions ]
1. First off, prepare a mold. I’m using 25x30cm baking tray. Lay a sheet of parchment paper.
2. Snip each corner about 4~5cm.
3. Over wrap the snipped parts to create depth that can fit in the corner of the tray.
4. Use stapler to secure the paper.
5. Do the same process to each corner. And make sure all the side parts are fitting well inside the tray.
6. Separate yolk from the egg whites and store the egg whites into the fridge.
7. Shift cake flour.
8. Shift green tea powder also known as “Macha”
9. Mix all dry materials well.
10. Add sugar to yolks.
11. Now you can start whisking.
12. Whisk until light yellow.
13. Add vegetable oil and mix well.
14. Add water and mix well.
15. Using a strainer add Macha flour a little bit at the time.
16. Each time add in make sure the flour is well mixed in and not leaving any lumps.
17. After adding all flour,keep whisking for another minute or so.
18. Prepare meringue. Add chilled egg whites into a bowl.
19. Whisk until egg whites come loose. Add about 1/3 of sugar and keep whisking until turning into white.
20. Add another 1/3 of sugar and whisk until lots of foam starting to form. Finally add the rest of sugar and keep whisking until stiff.
21. When your meringue can form pointy peak and hold the shape, it’s stiff enough.
22. Add the meringue Into Macha batter and lightly fold in with a whisk.
23. Pour batter into the baking tray with rubber spatula.
24. Spread it evenly.
25. Tap the bottom of tray to release the air pocket that may have been caught in the batter.
26. Place the tray into preheated oven(170 Celsius) and bake for 12~15 minutes.
27. When you see light golden brown on the surface, you can remove from the oven.
28. Before taking out the sponge from the pan, cover with another sheet of parchment paper.
29. Mount a rack.
30. Turn over the tray while securing the rack.
31. Remove the tray.
32. Remove all staples from each corner.
33. To make it easy to remove the parchment paper, peel off while it’s still hot.
34. But, to prevent from drying out while cooling off, you want to put back the peeled parchment paper on top. And then let it sit to cool down.
35. Prepare cake syrup. Pour hot water into a bowl and add sugar.
36. Mix well until sugar dissolves completely.
37. If you like, you can add Cointreau.
38. Before moving on to the next step, make sure your sponge cake is cooled down. And then discard the old parchment paper on the top.
39. Lay another large sheet of parchment paper on top.
40. And put large tray or cutting board on it.
41. Flip the sponge to show the other side and remove the rack.
42. And peel the parchment paper.
43. Diagonally trim off the both ends.
44. Evenly brush the syrup on the surface
45. Pour heavy cream into a bowl and add icing sugar.
46. Whip until stiff.
47. Transfer the whipped cream on the sponge.
48. Spread evenly with a pastry knife.
49. On the starting side, press the knife side way to leave couple of deep ditches.
50. Have your peach compote ready. Please click here to see the recipe.
51. Lay each piece in three rows.
52. Press the fruit gently to bury halfway inside the cream.
53. Start rolling from one end to the other.
54. Pull the paper as you keep on rolling till the end.
55. Adjust the whole piece into cylinder shape if needed.
56. Twist the both ends of paper like candy wrapping.
57. To secure the shape, you can use plastic wrap to cover tightly.
58. Place in the fridge to set the cream for 1~2 hours.
59. After resting, you can finally start slicing! Remove all the wrappings. And slice in whatever the thickness you like!
60. To have clean sections, you may want to wipe the knife each time you slice.
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