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Monday, July 11, 2011

Matcha red bean cake roll


Strange bedferolls
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
1g  salt
50g corn oil
20g water

Meringue :
2 egg whites
40g sugar
1/3 tsp cream of tartar

The quintessential Japanese cake combination :  matcha and red bean
Method:

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 

4 comments:

  1. looks really good! nice and round! my always looks flat and oval hahah

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  2. i also had the same problem today, i baked one , the skin came off, not completely, but part of it. I'm not sure why this happened, some advised put a lot of sugar on the baking paper when rolling, next time maybe i want to try with baking paper instead of parchment paper..

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  3. Lena, the suggestion is worth trying, but I worry about spilling sugar all over. Next time, I will try cooling cake top ( but covered to trap moisture ) before rolling. Will let you know.

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