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We hope you got insight from reading it, now let’s go back to matcha roll cake white chocolate cream recipe. You can have matcha roll cake white chocolate cream using 9 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to cook Matcha Roll Cake White Chocolate Cream:
- Use 70 grams Cake flour
- Take 10 grams Matcha
- Get 4 large size Egg
- Provide 50 grams Sugar (for egg yolk)
- Get 40 grams Sugar (for egg white)
- Provide 60 ml Milk
- Get 35 grams Vegetable oil
- Use 170 ml Heavy cream
- You need 90 grams 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.
Swiss Roll (roll cake) is my dad's favorite cake. Sometimes also called roll cake, it typically consists of a thin sponge cake that gets rolled around light and airy whipped cream, creating a beautiful swirl. To make the cream, melt white chocolate in a hot water bath. Whisk heavy cream till slightly stiff. Add in melted white chocolate and use a spoon to mix in quickly.
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