Today, I came face to face with another baking demon. After all, I have psychological barriers as regards to making cake rolls, with their complexities and all.
To defeat it, I made one.
Now, I am just one step short of my victory dance. The only shortfall is that the nicely baked skin got peeled off, even with my multiple precautions. Aargh !
Maybe someone can be kind enough to explain why and how to circumvent this.
This recipe is greatly inspired by pengskitchen.blogspot.com
|Let's roll in the good times !|
Ingredient (fits a 9" x 9" tray )
Yolk base :
1 T matcha powder
30g + 1 T sugar
60g cake flour
1/4 t baking powder
1 T sour cream
3 egg yolks
50g corn oil
2 egg whites
1/3 tsp cream of tartar
|The quintessential Japanese cake combination : matcha and red bean|
Oil baking tray and 2 pieces of parchment paper. Line the first parchment onto oiled tray, trimming off excess sides.
Sift dry ingredients for yolk base into a bowl.
Combine sifted ingredients and the rest of it for yolk base until smooth batter formed, 1 -2 minutes.
Prepare the meringue. In a clean, dry bowl, whisk egg whites & cream of tartar till foamy. Add sugar gradually and whisk till soft peak forms, 1-2 minutes.
Take 1/3 of the meringue and stir into egg yolk batter with a flat spatula.
Fold the remaining meringue into the matcha batter.
Pour batter into lined cake tray and spread evenly. Tap the tray on the worktop to expel any bubbles trapped in the batter.
Baked in a preheated oven at 180 C for 15-20mins, until cake surface is nicely browed. I baked mine for 18 mins.
Remove cake from tray .Invert the exposed surface onto the second oiled parchment. Carefully peel off the first parchment.
Cool cake thoroughly before spreading it with whipped cream and 1/2 cup of cooked red beans. Maintain a 1 inch border between cream and the edge of the cake.
Roll cake as like a swiss roll. Keep chilled with parchment intact for 1 hour before serving.
Note : Everything works out except the peeling of the nicely browned skin from the parchment. To cover up the defect, I dusted with a mixture of icing sugar and matcha powder ;-/
This post will be submitted to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food