Matcha Roll Cake White Chocolate Cream.
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, matcha roll cake white chocolate cream. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Matcha Roll Cake White Chocolate Cream is one of the most popular of current trending foods in the world. It's appreciated by millions every day. It's easy, it is quick, it tastes yummy. Matcha Roll Cake White Chocolate Cream is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook matcha roll cake white chocolate cream using 9 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Matcha Roll Cake White Chocolate Cream:
- {Prepare 70 grams of Cake flour.
- {Get 10 grams of Matcha.
- {Make ready 4 large of size Egg.
- {Take 50 grams of Sugar (for egg yolk).
- {Take 40 grams of Sugar (for egg white).
- {Make ready 60 ml of Milk.
- {Prepare 35 grams of Vegetable oil.
- {Prepare 170 ml of Heavy cream.
- {Get 90 grams of White chocolate bar.
Instructions to make Matcha Roll Cake White Chocolate Cream:
- Line the baking tray with parchment paper. Separate the egg yolks and egg whites and place them in different bowls. Sift the flour and matcha together..
- While beating the egg whites, add sugar in several batches. The meringue should form peeks (but should not be too firm)..
- Preheat the oven to 170℃. Add all the sugar to the egg yolks, and beat with an electric mixer until the mixture becomes whitish yellow..
- Add milk to the bowl from Step 3, and mix well with an electric mixer on low speed. Add the oil and again mix well. Sift in the flour and matcha and whip some more..
- Using a spatula, add 1/3 of the meringue to the bowl from step 4 and mix. With a cutting motion, fold in half of the remaining meringue using the spatula..
- Add the remaining meringue to the bowl from step 5. Mix by lifting from the bottom of the bowl and folding in. The mixture should be fluffy and smooth..
- Pour the batter into the baking tray from a high place and gently shake the tray to flatten the surface. Tap the tray lightly a few times to eliminate any air bubbles..
- Bake for about 20 minutes in the 170℃ preheated oven. Place a sheet of parchment paper on the cooling rack. Flip the baked cake upside down onto the sheet of parchment paper..
- Gently remove the parchment paper that was set in the baking tray, cover the cake with parchment paper. Set aside until completely cooled..
- Make the cream. Finely chop the white chocolate and place it in a microwave safe bowl. Warm chocolate in the microwave or in a double boiler and mix well until completely melted..
- Whip the heavy cream until firm peaks form. Add the white chocolate and whip more. The cream will thicken when chilled in the fridge. The cream is ready..
- After the sponge cake is completely cooled, spread the cream. Leave 1 cm from the edges free, and spread the cream thicker on the near-side to make it easier to roll up..
- Slowly roll up the cake with the parchment paper intact, working forward away from your body. Wrap it up with the parchment paper and chill in the fridge until the cream has settled and it's done..
- I had candied chestnuts on hand, so I added them to the cream and decorated them on the top as well..
- This was the previous profile photo for this recipe. I used a larger baking sheet. The cake came out flatter. But I prefer thicker cakes..
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So that's going to wrap it up with this exceptional food matcha roll cake white chocolate cream recipe. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!