Hello all!
It really has been a long while since my last update, these past few months have been pretty hectic and crazy for me, moving to anther state, getting settled in, and starting off again in a foreign place. One of my friends had requested that I do a post on my roll cakes. Frankly speaking, I haven't made one in quite a long time; since it's Christmas and my relatives invited me over for dinner, I thought it'd be a good opportunity to make some roll cakes again and also share this recipe with everyone! so here we go!
Materials:
A. 1 tsp baking powder
B. 1/2 tsp salt
C. Heavy whipping cream (used for filling, amount depends on preference)
D. 3 eggs
E. 1 cup sugar
F. 3/4 cup flour
G. 1/3 cup water
H. 1-1.5 tsp matcha powder (add according to preference)
Sweet red bean paste (not pictured)
vanilla extract (not pictured)
Directions:
1. crack all 3 eggs into a large mixing bowl. mix with hand mixer at high speed until contents look slightly frothy and appears to be a light yellow color. The color of the egg mixture will appear to lighten as you mix it for a longer time.
2. Add in the sugar dash by dash mixing each dash well with the beaten eggs using a hand mixer. continue until all sugar is mixed into the bowl and the content appears to be smooth.
3. drip the water into the mixture slowly while mixing.
If you are making the black tea flavored cake, substitute the water in this step with an equal volume of black tea. black tea flavor is very light so try to make this very concentrated so you will get a stronger black tea flavor/aroma in the final product. As you can see, my 1/3 cup of black tea here is very dark/concentrated.
4. add in the flour dash by dash and mix until smooth.
6. prepare a baking pan (i use a cookie sheet) and line it with non-stick aluminum foil.
7. pour in the batter you have just made and spread it equally across the entire tray.
you might notice that bubbles will begin to surface on the batter inside the pan. these bubbles will expand and create an uneven texture on the cake in the oven, so drop the tray onto the counter from a low height and repeat several times to get rid of these surfacing visible air bubbles.
8. now place it on mid-rack in the pre-heated oven and bake for 13-15 minutes until fully baked. the edges may appear a bit crustier/brown. during this time, make the cream filling by whipping the heaving whipping cream until ribbony, then begin adding in sugar in small amounts while mixing until desired sweetness is reached, and the cream forms stiff peaks. For the vanilla cream filling (i paired this with the black tea cake), add in 1-1.5 tsp of vanilla extract, or more if you prefer.
for the red bean cream filling (i paired this with the matcha cake), add in the red-bean paste, and mix together with the whipped cream.
9. after time is up, remove the cake from the oven, and let cool on counter. carefully peel off the foil from the cake (this step should not be too difficult if the foil is non-stick, and also should not rip or break the cake). then cut off the crusty edges with a knife, and begin rolling the cake into a roll along the long side of the cake. do not put in the cream yet here. after the cake is rolled up, wrap it with foil and allow to chill/cool in the fridge for at least 10 minutes until cold.
10. remove the cake from the fridge, unravel from the foil and roll out flat again. be careful the surfaces of the cake might be sticky so if u unroll it too quickly u might rip the cake if it's stuck together. do this slowly taking note of sticky areas. Then, smear the whipped cream filling that was previously prepared in step 8. smear it evenly over the entire area of the inner side of the cake (the side facing you)
then begin rolling it back into a roll again
11. as you can see, the ends of the cake look very rough, so after it has been rolled, use a knife to cut off a thin slice from each end to clean up the edges. roll it up again in foil, and refrigerate until ready to serve.
<3 ney
