00:06Hey everyone, it's Yuto from SachiRecipes.com and today I'm going to show you how to make a
00:11matcha roll cake with vanilla cream and fresh strawberries. This cake is extremely soft and
00:18light, it's perfect for any occasion. Start by heating your oven to 160 degrees Celsius or 320
00:28degrees Fahrenheit. I'm also going to line my pan with baking paper, this is 22 by 26 centimeters
00:36which is about 8.5 by 10 inches. Break off a piece of baking paper a bit bigger than the
00:44pan,
00:45I'm gonna use the base as a guide and just fold the edges over like this.
01:08I also like to make incisions in the corners to help it sit better.
01:31Okay, that's all done, so let's get on with making the cake.
01:38First, take three bowls and three eggs, these eggs are straight out of the fridge
01:43and I'm gonna start by separating the yolks and the whites. Cold eggs separate more easily.
01:52The reason I use an extra bowl is so that if I accidentally break a yolk, I'm not gonna contaminate
01:59the whites. I'll be using the whites to make marron later, so it's important that nothing drops in there.
02:28Once that's done, we'll prepare the other ingredients while we wait for the eggs to warm to room temperature.
02:36So next, I have a bowl and a sifter. I'm adding two tablespoons of cake flour,
02:43two and a half tablespoons of strong flour and one tablespoon of matcha green tea powder.
02:48It's important to sift the dry ingredients to break up any lumps. It also helps make the cake airy and
02:55light.
03:01mix them with a whisk to make sure the matcha is well incorporated in the flour.
03:14Next, take a microwavable bowl and add four teaspoons of vegetable oil, two tablespoons of whole milk,
03:21and one teaspoon of honey. Microwave it for 20 seconds at 600 watts.
03:31We just want to warm it up, but not so much that it cooks the egg yolks.
03:37Whisk it well and then add the egg yolks. Whisk them until everything is well combined.
03:58Finally, we can add the dry ingredients.
04:01I know we sifted them earlier, but by sifting them again, we make sure there are no lumps.
04:14Whisk it until it's smooth. The mixture will be quite thick like this.
04:20Okay, let's set this aside for later.
04:25It's now time to make the Maran. The egg whites should be close to room temperature by now,
04:31which should make them easier to whip. Use an electric whisk and whip the egg whites.
04:38Be careful not to go any higher than medium speed. Using lower speed takes a bit longer,
04:43but it makes smaller air bubbles that are more stable and less likely to deflate.
04:49Once the egg whites have turned white and foamy, we're gonna add some white sugar.
04:55I'm using 60 grams of sugar in total, but I'm adding it gradually, so start with about a third.
05:02Once it's mixed in, you can gradually add the rest.
05:06We're aiming for somewhere between firm peaks and stiff peaks,
05:10which means when we pull the whisk out, the Maran points up without folding over.
05:27This looks good to me. Next, we're going to mix some of this Maran into the matchup batter.
05:34Because the batter is so thick, we need to thin it out a bit, so I'm gonna use a whisk.
05:40to combine them. Once they're incorporated, check the thickness of the batter.
05:45If it still looks too thick, add more Maran,
05:48we'll keep going until it's loose enough to fold into the rest of the Maran.
05:55Okay, this looks good. If you look at the way the batter falls, it's a lot thinner than before.
06:01Now we can pour that into the Maran and fold it in using a spatula.
06:06It's important to be gentle here so that you don't lose the air that we whipped in.
06:13Turn the ball as you fold it in and stop as soon as you can't see any more white bits
06:19of Maran.
06:22When it's evenly mixed, we're going to pour it into the baking pan.
06:32Pour it into the middle and then smooth it out as best you can.
06:36Make sure you get it into the corners.
06:43Now we're going to pour it into the baking pan.
06:54Okay, drop it on the counter to pop any big bubbles in the batter and then
07:00place it in the oven on the middle shelf.
07:03We're going to let that bake for 15 to 20 minutes or until it starts to turn brown.
07:10I recommend checking on it after about 12 minutes and take it out as soon as it starts to change
07:15colour.
07:17Oven times and temperatures vary, but it's really important not to overbake roll cake,
07:23otherwise it becomes difficult to roll and might break.
07:27Okay, this has been baking for 15 minutes exactly and looks done.
07:32So drop it on the counter to stop it from shrinking and then transfer it to a wire rack.
07:41Peel the edges of the paper and cover it in plastic wrap.
07:45This will stop it from drying out while it's cooling.
07:57We're going to let that cool for about 10 to 15 minutes.
08:00In the meantime, let's make the cream.
08:03First, I've got a glass bowl here and I've been chilling it in the freezer for about 5 to 10
08:10minutes.
08:10I usually do this when I put the cake in the oven so that it's nice and cold when I
08:17start making the cream.
08:18Add 150ml of double cream, 4 teaspoons of white sugar and a half a teaspoon of vanilla essence.
08:28Whip that cream until it becomes firm.
08:31It needs to be firm enough that it holds its shape in the roll cake.
08:36But you also need to be careful not to overwhip it.
08:40If you mix too much, it will start to turn to butter.
08:45If you want a stronger matcha flavour, you could also add 1 or 2 teaspoons of matcha powder to the
08:51cream
08:51at the beginning.
08:52But I like how the white cream looks with the matcha cake.
08:56Vanilla and matcha go together very well as well.
09:00Okay, this looks good to me. Let's assemble the cake.
09:05First, we're going to flip it over and replace the baking paper with a new piece.
09:10This just makes it easier to roll and keeps the surface smooth.
09:24Next, we'll flip it back over and peel off the plastic wrap.
09:29You'll probably find some bits peeled off but that's okay because this is going to be on the inside anyway.
09:41I like to cut the edges at an angle like this. I find it makes a neater finish.
09:53The cake is still a bit warm but it's not hot at all.
09:56It's easier to roll when it's warm, it's more flexible and less likely to break.
10:06Dull up the cream into the middle and then spread it evenly over the cake.
10:12Thin it out on the edges so that the cream doesn't burst out too much when you roll it.
10:25I've also got some strawberries. I washed about four medium strawberries and dried them with a paper towel
10:32to make sure that water doesn't get into the cream. I cut them into thin slices. I actually recommend
10:39cutting them a bit smaller than this so it's easier to roll.
10:42I leave one edge clear of strawberries because they tend to move and come out when you roll it.
10:53Use the baking paper to help you lift one side and carefully fold it over.
11:01Keep pulling the baking paper to help roll it all the way and pull it tight to secure the rolled
11:07shape.
11:08You can then wrap it in plastic wrap to hold it together.
11:27I'm going to place this in an airtight container and put it in the fridge for one or two hours.
11:36The texture of the sponge is going to improve and the cream is going to stabilize.
11:44Okay, an hour has passed. Let's try our roll cake.
11:58First cut off the ends. You can eat these as a taster before serving.
12:07I'm then going to dust it with some matcha powder. You could decorate it with extra cream,
12:14strawberries or powdered sugar if you like.
12:27And there you have it. Delicious matcha roll cake with vanilla cream and fresh strawberries.
12:33Thanks so much for watching. If you enjoyed this recipe, check out some of my other Japanese desserts
12:39and subscribe to my channel for more tasty recipes. Have a great day and hope to see you next time.
