Tuesday, June 14, 2011
Alrighty, here comes the first food post of 2011! Even if it's already June!
Since I got back to Hong Kong, I've been more keen on making desserts that involve more Asian flavours. I've baked this matcha roll cake and two batches of matcha mochi cakes already! Maybe it's because I've had way too many chocolate and maple glazed doughnuts from Tim Hortons throughout the year that I kind of want to switch to other flavours!
This is my first time making a roll cake because I always found it to be scary, trying to roll up such a fragile cake - I mean, I'm bound to accidentally squish it somewhere or make all the filling leak out!
Flipping through my beloved collection of cookbooks that I couldn't bring to Canada, this was the first recipe that caught my eye. It's another one from a Japanese cookbook that is translated into Chinese. I really like these cookbooks because they often contain recipes that are hard to find online, and usually the flavours are very suitable to the Asian palate as they never too sweet and heavy.
The roll cake turned out to be a success! The cake was really soft and cottony, and since it only uses vegetable oil it was very light but at the same time, it was also quite moist. The filling is a simple sweetened whipped cream spiked with matcha - can't go wrong with that, as it reminds you of matcha ice cream! It complemented the cake very well - a little bite of heaven in your mouth.
Matcha is really one of my favourite flavours in summer because it is just so refreshing, and the vibrant green colour really cheers you up. One tiny complaint is that I couldn't find Japanese canned ed beans (anko) at the grocery stores near me, because a thin layer of red bean filling on the cake, topped with the cream would be perfect!
Oh well, I guess that's another excuse to make this again when I can get my hands on the red beans!
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Matcha Souffle Roll Cake
adapted from 'wa sweet recipe' by Fukuda Junko
Makes 1 cake roll baked in a 29cm x 29 cm pan
4 eggs, separated
30ml vegetable oil
10g matcha powder
1tbsp matcha powder
1tbsp hot water
150ml whipping cream
Optional: 100g red bean paste (in original recipe, I forgot to buy it), matcha powder and icing sugar for decoration
1. Preheat oven to 190C, sift together matcha powder and flour, line baking pan with parchment paper.
2. Prepare the cake: Whisk the egg yolks and 30g of the sugar together, add in the oil, combine, then water and finally the flour/matcha mixture. Lightly whisk until well combined.
3. Whip the egg whites with half the remaining sugar until frothy, add the remaining sugar and whip until soft peaks form.
4. Using a whisk, mix in 1/3 of the beaten egg whites with the flour mixture. Mix in the remaining egg whites with a light hand to prevent losing air bubbles. Switch to a spatula and fold the mixture until no streaks of white remain.
5. Spread the cake mixture onto the pan and even off the top. Bake at 190C for 12-15 minutes
6. Let the cake layer cool down slightly and cover with cling film or a moist tea towel, let rest until completely cool.
7. Prepare the cream filling: combine the matcha powder, sugar and hot water to form a smooth paste. Let cool.
8. Whip the whipping cream with the matcha paste mixture until it reaches a spreadable consistency.
9. Gently peel off the parchment paper from the cake and lay it on a sheet of cling film slightly larger than the cake itself. If using red bean paste, spread it over evenly onto the cake. Spread the cream filling evenly on, you might not need all of it (eat it - yum yum), leaving a slight border on one edge. Roll the cake up tightly, wrap the cling film around it and chill in the freezer for at least an hour.
10. Sift on icing sugar and matcha powder for decoration if desired.