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Saturday, April 29, 2017

Matcha soufflé roll cake


If you usually bake cakes and fond of making lighter desserts , you've probably seen this roll cake before . This deliciousness is called Dojima roll cake which originated in the Land of the Rising Sun , basically a fluffy sponge roll with cream filling . As with most Japanese-inspired dessert this cake is light in both texture and flavour .

This soufflé sponge cake  is made by cooking the flour in a melted butter ,  a cooked dough that yields a flexible texture that's just perfect for this roll . In making my soufflé sponge , I over-whipped the meringue , again , resulting in a bit runny batter and dense texture after baking . I don't really know the right texture of the soufflé sponge but from the look of my cake , it baked up nicely and thicker ( about 2/3 thick )  than I expected it to be . But then is soufflé supposed to deflate after few minutes , right ? Maybe I'll make a strawberry soufflé roll cake next time .......


The filling is basically a chantilly cream , a simple whipped cream with a bit of icing sugar . I added matcha , just because and strawberry for texture and flavour contrast . Of course , I crossed my fingers that the berries will stay put in the middle of the cake after I rolled it ! Though the berries at both ends still behaved badly and gave a huge sigh of relief when I made my first slice lol 

How did I made this roll almost seamless ? There is no sorcery involved heh ! You just need to cut the top and bottom ends diagonally so that when you roll it , it will connect firmly . The amount of cream is important as well , for this 11-inch / 28-cm square cake , you need about 300 - 350 grams ( give or take a few grams ) of cream for better result . Remember in making this roll cake , the more cream the creamier er the better lol 


Recipe adapted from Okashi : Sweet Treats Made Love

Matcha soufflé roll sponge 

1 egg
3 egg yolks
1 teaspoon vanilla extract
35 grams unsalted butter
60 grams pastry/top/cake flour , sifted twice together with matcha powder
5 grams matcha or green tea powder
60 grams fresh whole milk
3 egg whites
85 grams caster sugar

* Preheat oven to 180ºC . Line an 11-inch / 28-cm square cake pan with parchment paper .

* Combine the egg , egg yolks and vanilla in a small bowl and beat lightly .

* Place butter in a small saucepan and melt over low heat . Add in the flour mixture to the melted butter and cook for about 2 minutes until cooked through . Transfer cooked dough to a bowl and gradually add in the egg mixture , stirring or whisking as you pour ,  until you have a smooth batter . Add in milk and mix to incorporate . Strain batter and set aside .

* Place egg whites in a clean bowl and beat until foamy , add in sugar in 2 or 3 additions . Beat until whites are glossy and stiff peaks form .

* Add 1/3 of the meringue to the batter and fold in lightly , add in the remaining meringue and fold through until just incorporated . Pour batter into prepared pan and spread evenly with a scraper .

* Bake for 20 minutes . When cake is done , remove cake from the pan and place in a large food bag or cover with parchment or plastic wrap to cool completely .

For the easy-peasy matcha cream : 

300 - 350 grams   whipping cream
1 teaspoon or more matcha powder
25 grams or more icing sugar

7 pieces hulled strawberries , depending on the size

* Place bowl and beater in a fridge prior to whisking especially during summer also , prepare an ice water bath and place the bowl with the cream over it to speed up the thickening of cream .

* Place cream in a deep large bowl and sift in the matcha powder . Whisk until soft peaks form then add in the icing sugar continue beating until stiff peaks form .

To assemble the cake : 

* Once the cake has completely cooled , you can scrape the brown crust off the top of the cake ( optional ) . Use a bread knife to slice off a small portion on top and bottom ends diagonally .

* Spread a thin coating of whipped cream on top of the cake , leave a bit of space on each sides .

* Place a big dollop of cream nearly to the middle of the cake , arrange some strawberries on top , about 7 . Cover strawberries with more cream . Roll sponge gently until both edges meet . Wrap rolled sponge tightly with plastic wrap .

* Chill in the fridge to set for at least 4 hours or overnight .

To serve :

* Trim the cake on both ends . Decorate with matcha milk spread and strawberries on top .

* Chill in the fridge again for about 30 minutes before serving .







4 comments :

  1. Such a perfect cake roll! Gorgeous colour and great texture, Anne.

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  2. Your cakes are always so elaborated! Wow!

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  3. What a dreamy cake roll! It's the perfect spring dessert---and you've executed it beautifully, my friend!

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  4. I am drooling ! Looks so gorgeous.
    Enjoy your day.
    Blessings, Kristy

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