How To Make Japanese Roll Cakes | Recipes - video Dailymotion

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This delicious afternoon tea cake from the Langham London is the perfect mini treat to see you through until dinner.

Transcript

00:00 Hello, my name is Andrew Garret from the Langham Hotel.

00:02 We're going to make the rolled into one cake, which is a Japanese sponge filled with a mascarpone

00:07 cream and strawberries.

00:12 So now we're going to make the meringue for the Japanese rolled sponge.

00:16 First thing is obviously to pour the egg whites into the machine.

00:20 Then what we're going to do is we're going to whisk the egg whites, get a very light

00:23 foam on them before we start adding the sugar.

00:26 If you add the sugar too early, what tends to happen is don't get as much air into the

00:30 meringue because you haven't enabled the proteins to open up enough.

00:33 As we're whisking the egg whites, we're going to whisk them on a medium speed.

00:36 The reason why we whisk it only on a medium speed is to create a much more elastic texture

00:41 and a texture that when we fold the meringue into the final recipe, we're going to get

00:45 something much more resistant to the mixing.

00:48 So here you can see the egg whites have a light foam to them.

00:51 They've increased in volume and now it's ready to add the sugar gradually.

01:04 So the meringue's now ready.

01:06 Now the meringue's ready, you can see there's some nice elastic peaks to it and we're ready

01:10 to add it to the cream.

01:12 So here's the basis of the sponge mix.

01:14 It's a very similar recipe to the cream that we're actually using it to fill.

01:18 We've just got the egg yolks, the sugar that we just need to dissolve in the eggs to make

01:26 sure that we don't have any lumps.

01:33 The sugar's just dissolved.

01:35 Just add in the flour.

01:43 Now the flour's dissolved in, we're ready to add it to the boiling milk.

01:47 So now we're going to boil the milk sponge base.

01:51 We're going to bring the milk with the butter this time to the boil.

02:00 Once the butter and the milk have started to boil, the butter completely dissolved and

02:04 the milk's starting to rise to the top, we're going to add the eggs, the sugar and the flour

02:08 into the mix and just cook it out very quickly.

02:11 So it's important to very quickly get the whisk in otherwise you will get lumps in the

02:17 mix.

02:18 Now the mix is cooked out and now we're ready to add the meringue.

02:23 So we've transferred the hot cream into a bowl, our meringue is ready.

02:26 We're just going to add a small amount of the meringue into the mix.

02:29 The reason why we do this is to make the two textures similar.

02:32 It will just help in the final mixing that we don't get any lumps and also it will help

02:39 to mix quicker, meaning we'll lose less volume as we do so.

02:43 So now this mix we're going to add it into the egg whites and we're going to finish the

02:48 folding process.

02:49 And obviously the quicker that we can fold in, the more volume that we'll keep.

02:53 So there you see the texture of the sponge is ready to now spread onto the tray.

02:57 So we've just got a tray lined with a silicone mat.

03:00 We're going to put some of the mix onto this tray.

03:16 And now the sponge is ready to bake in the oven.

03:23 While the sponge is baking, we're going to make the filling which is the muslin cream.

03:27 The first step is to mix the eggs with the sugar and the flour.

03:32 Something that's very important when you're making this cream, a very important step,

03:36 is that you always mix the sugar and the eggs first.

03:41 What's very important is that the sugar dissolves in the egg.

03:44 If we don't dissolve the sugar in the eggs, then the sugar will absorb the moisture of

03:49 the eggs and what you'll be left with is the lumps of fat that are left in the egg yolk

03:53 that don't ever disappear.

03:54 So you'll have a very lumpy cream.

03:57 Then we add the flour.

04:00 And in here we've got a mix of corn flour and flour so that it gives us a thickening

04:07 agent as well as an agent that will give a little bit of elasticity to the mix.

04:11 And then we're ready just to add it to the milk.

04:12 Now we're going to boil the milk for the base of the cream.

04:16 We're going to pour the milk in and bring it to the boil.

04:20 Now while the milk's boiling, I'm just going to explain about the gelatine.

04:24 The gelatine that we're using is a powder that we've added water to.

04:28 So our base recipe for our gelatine mass, as we call it, is one gram of powder, five

04:34 grams of water.

04:36 So the milk is boiling.

04:37 The gelatine is ready there.

04:40 And we're just going to take our eggs, sugar and flour that we mixed earlier.

04:45 And as the milk comes to the boil, we're going to pour directly the eggs, the flour into

04:52 the mix and the sugar into the mix, leaving the heat still on.

04:56 And we're just going to whisk that into our cream.

05:00 And you can see that it's going to thicken very, very quickly to give us something that

05:05 resembles a traditional pastry cream.

05:08 So now the pastry cream is cooked.

05:10 We're going to drop in the gelatine, turn off the heat and just dissolve the gelatine

05:13 in the mix.

05:16 Now all the gelatine is dissolved, the cream is cooked, we're ready to put it into a container.

05:21 So now the cream has cooled down to 40 degrees.

05:24 You'll see that we've put a cling film on top.

05:26 And this cling film is just to stop any skin forming on top of the cream, which will as

05:31 well create a lumpy texture, grainy texture in the cream.

05:34 So the cream's at 40.

05:36 Our butter is just slightly softened.

05:37 We're going to add it into the cream and just whisk it in.

05:41 This is something that can do the day before you need this cream.

05:45 And once this butter's dissolved into the cream, we're just going to put it in the fridge

05:50 and it can be left overnight or within a couple of hours when it's ready to use.

05:54 So now the sponge has come out of the oven.

05:56 We've left it to cool and we've just trimmed it to the size that we need to make our first

06:00 roll.

06:01 We've got the base of our mousseline cream here, but we just need to add some mascarpone.

06:05 We're going to whip it to get the right texture.

06:11 We're just going to put a small amount onto the sponge.

06:28 Just leaving about a centimetre gap at one side.

06:34 Then some strawberries that have been just washed, quartered.

06:38 I'm going to run along the middle.

06:43 You can just roll it as is, but what we do for the Langham is that we just pipe a homemade

06:52 marmalade made with zests of orange, lemon and lime.

06:58 We just spread two lines on the sponge.

07:03 What this marmalade will do, will just give a kick of acidity just to make sure that the

07:07 sponge when you eat it doesn't feel too rich, too overpowering.

07:11 So this is ready now just to roll.

07:13 It's not going to be like a traditional Swiss roll where we have lots of layers within the

07:17 sponge.

07:18 It's just going to be rolled once over and then we're going to set it in the fridge.

07:25 So here's the sponge that we've just set in the fridge.

07:29 Nice and round and reasonably tight.

07:31 We're just going to cut it into our portions and then pipe the remaining cream that we

07:36 had from the mousseline cream.

07:38 You'll see we'll decorate the cake with that and then just decorate it with some strawberries.

07:43 We're using the cream that we use in the filling, but you can quite easily use just the whipped

07:48 cream.

07:49 We're just going to finish three of them off, then we're going to fill in with the cream.

07:57 So we're just going to pipe a few different sized dots on each one.

08:04 Very fresh, hopefully full of flavor.

08:15 Here we have a strawberry rolled into one.

08:17 [music]

08:23 (upbeat music)

How To Make Japanese Roll Cakes | Recipes

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