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
00:54ready to add the sugar gradually.
01:03So the meringue's now ready. So now the meringue's 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.
01:33The sugar's just dissolved. Just add in the flour.
01:38Now the flour's dissolved in we're ready to add it to the boiling milk. So now we're
01:48going to boil the milk with a sponge base. We're going to bring the milk with the
01:54butter this time to the boil.
01:56Once the butter and the milk have started to boil, the butter completely dissolved and
02:04the milk's starting to rise to the top, we're going to add the eggs, the sugar and
02:08the flour into the mix and just cook it out very quickly.
02:13So it's important to very quickly get the whisk in otherwise you will get lumps in the mix.
02:20Now the mix is cooked out and now we're ready to add the meringue.
02:22So we've transferred the hot cream into a bowl. Our meringue is ready. I'm just going
02:27to add a small amount of the meringue into the mix. The reason why we do this is to make
02:32the two textures similar. It will just help in the final mixing that we don't get any
02:37lumps and also it will help to mix quicker, meaning we'll lose less volume as we do so.
02:43So now this mix we're going to add it into the egg whites and we're going to finish the
02:48folding process. And obviously the quicker that we can fold in, the
02:52more volume that we'll keep. So there you see the texture of the sponge is ready to now
02:56to spread onto the tray. So we've just got a tray lined with a silicon mat.
02:59I'm going to put some of the mix onto this tray.
03:03And now the sponge is ready to bake in the oven. While the sponge is baking, we're going to make the filling, which is the muslin cream. The first step is to mix the eggs with the sugar and the flour. Something that's very
03:21important when you're making this cream, or a very important step is that you always mix the sugar and the eggs first. What's very important is that the sugar dissolves in the egg. If we don't dissolve the sugar in the eggs, then the sugar will absorb the moisture of the eggs and what you'll be doing.
03:28And what you'll be left with is that the lumps of fat that are left in the egg yolk that don't ever disappear. So you'll have a very lumpy cream. Then we add the flour.
03:35a very important step is that you always mix the sugar.
03:42It's important is that the sugar dissolves in the egg. If we don't dissolve the sugar in the eggs, then the sugar will absorb the moisture of the eggs. And what you'll be left with is that the lumps of fat that are left in the egg yolk that don't ever disappear. So you'll have a very lumpy cream. Then we add the flour. And in here, we've
03:57Then we add the flour and in here we've got a mix of corn flour and flour so that it gives
04:05us a thickening agent as well as an agent that will give a little bit of elasticity
04:10to the mix.
04:11And then we're ready just to add it to the milk.
04:13Now we're going to boil the milk for the base of the cream.
04:16We're going to pour the milk in and bring it to the boil.
04:21Now while the milk's boiling I'm just going to explain about the gelatine.
04:24The gelatine that we're using is a powder that we've added water to.
04:28So our base recipe for our gelatine mass as we call it is one gram of powder for five
04:35grams of water.
04:36So the milk is boiling, the gelatine is ready there.
04:40And we're just going to take our eggs, sugar and flour that we mixed earlier and as the
04:46milk comes to the boil we're going to pour directly the eggs, the flour into the mix
04:52and the sugar into the mix leaving the heat still on and we're just going to whisk that
05:00into our cream and you can see that it's going to thicken very very quickly to give us something
05:05that resembles a traditional pastry cream.
05:08So now the pastry cream is cooked we're going to drop in the gelatine, turn off the heat
05:12and just dissolve the gelatine in the mix.
05:14Now all the gelatine is dissolved, the cream is cooked, we're ready to put it into a container.
05:21So now the cream has cooled down to 40 degrees.
05:24You'll see that we've put a cling film on top and this cling film is just to stop any
05:29skin forming on top of the cream which will as well create a lumpy texture, grainy texture
05:34in the cream.
05:35So the cream is at 40, our butter is just slightly softened, we're going to add it into
05:39the cream and just whisk it in.
05:42This is something that can do the day before you need this cream and once this butter is
05:47dissolved into the cream we're just going to put it in the fridge and it can be left
05:51overnight or within a couple of hours it's ready to use.
05:54So now the sponge has come out of the oven, we've left it to cool and we've just trimmed
05:58it to the size that we need to make our first roll.
06:00We've got the base of our mustang cream here but we just need to add some mascarpone, we're
06:05going to whip it to get the right texture.
06:19We're just going to put a small amount onto the sponge.
06:29Just leaving about a centimetre gap at one side.
06:34Then some strawberries that have been just washed, quartered, we're going to run along
06:39the middle.
06:42You 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.
06:58We just spread two lines on the sponge and what this marmalade will do will just give
07:04a kick of acidity just to make sure that the sponge when you eat it doesn't feel too
07:09rich, too overpowering.
07:11So this is ready now just to roll and it's not going to be like a traditional Swiss roll
07:15where we have lots of layers within the sponge.
07:18It'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, nice and round and reasonably
07:30tight.
07:31We're just going to cut it into our portions and then pipe the remaining cream that we
07:36had from the musseling cream, you'll see we'll decorate the cake with that and then just
07:41decorate it with some strawberries.
07:43We're using the cream that we use in the filling but you can quite easily use just a whipped
07:49cream.
07:50We're just going to finish three of them off then 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.
