Happy New Year everyone! How has 2014 been so far?
For me, it's been pretty eventful. I have 2 work trips lined up for the next 3 months and I'm partially hesitant about going cause of the freezing cold temperatures in other parts of the world. But nonetheless, it's exciting as I get to travel to places I've never been to before. I'm feeling pretty positive about the New Year and hope yours will be good as well :).
Following the last rolled cake I made here, I was inspired to improve on it and make an even better one. Hence here it is, a simple variation made with matcha and filled with vanilla bean creme chantilly and peach slices. The result was delicious, I loved it myself and hope my friends who shared it with me enjoyed it too.
As usual, I'm pretty bad at cake decor hence I just piped creme chantilly on top of the cake and sprinkled it with snow sugar and matcha powder.
Matcha Rolled Cake
Adapted from Cakelets and Doilies
For the rolled sponge
Part A- egg yolk mixture:
3 egg yolks
30g castor sugar
1 tsp vanilla bean paste
40ml vegetable oil
70g cake flour
10g matcha powder
Part B- meringue:
3 egg whites
30g castor sugar
1 tsp cornstarch
For the sugar syrup
10g castor sugar
20ml hot water
For the creme chantilly
150ml whipping cream, chilled
18g icing sugar
1/2 tsp vanilla bean paste
Fresh fruits of your choice (I used peach)
To make Part A- egg yolk mixture:Preheat the oven to 170 degrees celsius (or 150 degrees celsius fan-forced). Grease and line a 28cm x 28cm flat square cake pan with baking paper.
Using an electric mixer, beat egg yolks and sugar on medium-high speed until pale and creamy.Combine milk, vanilla bean paste and oil in a small bowl. Add to beaten egg yolk mixture and whisk at low speed until just combined. Sift flour and matcha powder over egg mixture, and whisk at low speed until smooth and well-combined.
To make Part B- meringue:
Combine sugar and cornstarch. Clean and dry the whisk thoroughly, and in a clean bowl, whisk the egg whites until foamy. Add half the sugar-cornstarch mixture and continue beating for a few minutes, then add remaining sugar-cornstarch mixture and beat until egg whites are glossy and stiff peak form.Add one-third of meringue into egg yolk mixture from Part A. Fold in lightly with a spatula to loosen the mixture a little. Then add the rest of the meringue and fold to incorporate completely.Pour batter into the prepared pan, spreading the mixture evenly and smoothing the top with a spatula. Lightly tap the bottom of the tray on the work surface.Bake for 14 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a damp tea towel. Set aside to cool completely.
To make sugar syrup:
Dissolve sugar in hot water. Set aside to cool.
To make creme chantilly:
Combine cream, icing sugar and vanilla bean paste in a clean bowl. Place bowl over a larger bowl filled with ice cubes and water. Using an electric mixer, whip cream at medium speed until stiff peaks form but cream is still smooth.
When the cake is completely cool, brush sugar syrup over the cake, followed by the creme chantilly and fresh fruits. Roll up the cake around the filling. Wrap the cake and refrigerate for at least 1 hour.