A very popular cake rolls in Asian. Friends from Hong Kong told me this cake rolls is always sold out. Anyway, I cannot even buy this cake roll in Canada. So I decided to make my version. It is simple and easy. If you modify the cream ingredients. It can be transform into make different variety like coffee cake roll, cinnamon cake roll, chocolate cake roll
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Ingredients
Cake batter
- 4 pcs egg yolk (20g each)
- 40 g milk
- 40 g vegetable oil (or any kind of mild taste oil)
- 35 g cake flour (fig1)
- 10 g sugar
- 10 g matcha powder (fig2)
Meringue mixture
- 4 pcs egg white (30g each)
- 40 g sugar
- 1/2 tsp cream of tartar (or vinegar or lemon juice [fig3])
- whipping cream
Whipping cream mixture
- 100 g whipping cream (fig4)
- 50 g icing sugar (or 30g sugar)
- 1 tsp vanilla extract (fig5)
Matcha cream mixture
- 100 g whipping cream (fig4)
- 60 g icing sugar (or 40g sugar)
- 15 g matcha powder (fig2)
Instructions
- The oven should be preheated at 180°C / 355°F
- Coat the baking pan with soft butter (or vegetable oil). Cover it with parchment paper
- Beat the milk and vegetable oil until combined. Add 4 egg yolks, sugar, matcha powder and mix until combined. Add cake flour. Mix all ingredients until smooth
- Add 4 egg whites and tartar powder. Add sugar in 2 batches. Beat with an electric whisk until egg white forms firm peak
- Add the meringue to the batter and stir well. Fill the mixture in the baking dish evenly.
- Put it into the preheated oven. Bake for 18-20 minutes at 180°C / 356°F
- Remove the cake from the baking pan. Cover it with parchment paper when it is hot. Let the cake cool down
- Make 2 different cream mixture. Beat each cream mixture with an electric whisk until they are firm peak. Store them in the refrigerator for later use
- Tear off the skin on one side of the cake and flip it over. Put matcha cream mixture on 1/4 position, and vanilla cream on the remaining area.
- Roll up. Freeze for at least 1 hour, cut into pieces, and freeze for 3 hours. Enjoy
Notes
Ingredients - Click to enlarge the image
Checkpoints:
1 How do I know it is firm peak: Check the tip of the egg white. The hook should be curve downward
2 Make sure the cake batter is runny or it will hard to bake it evenly
3 If the cake cracks while baking, the oven temperature maybe too high. If it rises up too quick, open the oven door to lower the oven temperature.
4 If the cake crack while rolling up, the cake maybe too cold. Roll it up when the cake still warm.