How To Make Japanese Roll Cakes | Recipe - video Dailymotion

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This delicious afternoon tea cake from the Langham London is the perfect mini treat to see you through until dinner.

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00:00Hello, my name is Andrew Grevitt from the Langham Hotel and we're going to make the

00:03rolled into one cake which is a Japanese sponge filled with a mascarpone cream

00:07and strawberries. So now we're going to make meringue for the Japanese rolled

00:15sponge. First thing is obviously to pour the egg whites into the machine and then

00:20what we're going to do is we're going to whisk the egg whites, get a very light

00:24foam on them before we start adding the sugar. If you add the sugar too early

00:27what tends to happen is don't get as much air into the meringue because

00:31you haven't enabled the proteins to open up enough. As we're whisking the egg

00:34whites we're going to whisk them on a medium speed. The reason why that we

00:37whisk it only on a medium speed is to create a much more elastic texture and a

00:42texture that when we fold the meringue into the final recipe we're going to get

00:46something much more resistant to the mixing. So here you can see the egg

00:49whites have a light foam to them, they've increased in volume and now it's ready to

00:54add the sugar gradually.

01:01So the meringue is now ready. So now the meringue is ready you can see there's some

01:08nice elastic peaks to it and we're ready to add it to the cream. So here's the

01:12basis of the sponge mix. It's a very similar recipe to the cream that we're

01:17actually using it to fill. We've just got the egg yolks, the sugar that we just need

01:24to dissolve in the eggs to make sure that we don't have any lumps.

01:32The sugar's just dissolved. Just add in the flour.

01:39Now the flour is dissolved in we're ready to add it to the boiling milk. So now we're

01:48going to boil the milk with a bunch base. We're going to bring the milk with the

01:54butter this time to the boil. Once the butter and the milk have started to boil, the

02:03butter completely dissolved and the milk starting to rise to the top, we're going

02:06to add the eggs, the sugar and the flour into the mix and just cook it out very

02:09quickly.

02:11So it's important to very quickly get the whisk in otherwise you will get lumps in the mix.

02:17Now the mix is cooked out and now we're ready to add the meringue. So we've transferred the

02:24hot cream into a bowl. Our meringue is ready. We're just going to add a small amount of

02:28the meringue into the mix. The reason why we do this is to make the two textures similar.

02:33It will just help in the final mixing that we don't get any lumps and also it will help

02:39to mix quicker, meaning we'll lose less volume as we do so. So now this mix we're going to

02:44add it into the egg whites and we're going to finish the folding process. And obviously

02:50the quicker that we can fold in, the more volume that we'll keep. There you see the texture

02:54of the sponge is ready now to spread onto the tray. So we've just got a tray lined with

02:58a silicon mat. We're going to put some of the mix onto this tray.

03:05And there the sponge is ready to bake in the oven. While the sponge is baking, we're going

03:25to make the filling which is the musseling cream. The first step is to mix the eggs with the sugar

03:31and the flour. Something that's very important when you're making this cream, a very important

03:36step, is that you always mix the sugar and the eggs first. What's very important is that

03:42the sugar dissolves in the egg. If we don't dissolve the sugar in the eggs, then the sugar

03:48will absorb the moisture of the eggs. And what you'll be left with is the lumps of fat that

03:52are left in the egg yolk that don't ever disappear. So you'll have a very lumpy cream. Then we add

03:57the flour. And in here we've got a mix of corn flour and flour so that it gives us a thickening

04:07agent as well as an agent that will give a little bit of elasticity to the mix. And then

04:11we're ready just to add it to the milk. Now we're going to boil the milk for the base of

04:15the cream. We're going to pour the milk in and bring it to the boil. Now while the milk's

04:22boiling, I'm just going to explain about the gelatin. The gelatin that we're using is a

04:26powder that we've added water to. So our base recipe for our gelatine mass as we call it

04:32is one gram of powder for five grams of water. So the milk is boiling. The gelatine is ready

04:39there. And we're just going to take our eggs, sugar and flour that we mixed earlier. And

04:45as the milk comes to the boil, we're going to pour directly the eggs, the flour into the

04:52mix and the sugar, into the mix, leaving the heat still on. And we're just going to whisk

04:58that into our cream. And you can see that it's going to thicken very, very quickly to

05:03give us something that resembles a traditional pastry cream. So now the pastry cream is cooked,

05:10we're going to drop in the gelatin, turn off the heat and just dissolve the gelatin in the

05:14mix. Now all the gelatin's dissolved, the cream is cooked, we're ready to put it into a container.

05:20So now the cream has cooled down to 40 degrees. You'll see that we've put a cling film on top.

05:26And this cling film is just to stop any skin forming on top of the cream, which will as

05:32well create a lumpy texture, grainy texture in the cream. So the cream's at 40. Our butter

05:37is just slightly softened. We're going to add it into the cream and just whisk it in. This is something

05:42that can do the day before you need this cream. And once this butter's dissolved into the cream,

05:49we're just going to put it in the fridge and it can be left overnight or within a couple of hours

05:53it's ready to use. So now the sponge has come out of the oven, we've left it to cool and we've just

05:57trimmed it to the size that we need to make our first roll. We've got the base of our musting cream

06:02here that we just need to add some mascarpone. We're going to whip it to get the right texture.

06:12We're just going to put a small amount onto the sponge and just leaving about a centimeter gap

06:31at one side. Then some strawberries that have been just washed, quartered. I'm going to run along the

06:40middle. You can just roll it as is, but what we do for the Langham is that we just pipe a homemade

06:53marmalade made with zests of orange, lemon and lime. We just spread two lines on the sponge.

07:02And what this marmalade will do will just give a kick of acidity just to make sure that the sponge

07:08when you eat it doesn't feel too rich, too overpowering. So this is ready now just to roll.

07:13And it's not going to be like a traditional Swiss roll where we have lots of layers within the sponge.

07:17It's just going to be rolled once over and then we're going to set it in the fridge.

07:25So here's the sponge that we've just set in the fridge.

07:28Nice and round and reasonably tight. We're just going to cut it into our portions and then pipe

07:34the remaining cream that we had from the musting cream. You'll see we'll decorate the cake with that

07:40and then just decorate it with some strawberries. We're using the cream that we use in the filling,

07:46but you can quite easily use just a whipped cream. We're just going to finish three of them off.

07:51Then we're going to fill in with the cream.

07:57So we're just going to pipe a few different sized dots on each one.

08:01Very fresh, hopefully full of flavour. Here we have a strawberry rolled into one.

How To Make Japanese Roll Cakes | Recipe

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