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GoodtoKnow
  • 15/04/2025
This delicious afternoon tea cake from the Langham London is the perfect mini treat to see you through until dinner.
Transcript
00:00Hello, my name is Andrew Grevitt from the Langham Hotel and we're going to make the
00:03rolled into one cake which is a Japanese sponge filled with a mascarpone cream
00:07and strawberries. So now we're going to make meringue for the Japanese rolled
00:15sponge. First thing is obviously to pour the egg whites into the machine and then
00:20what we're going to do is we're going to whisk the egg whites, get a very light
00:24foam on them before we start adding the sugar. If you add the sugar too early
00:27what tends to happen is don't get as much air into the meringue because
00:31you haven't enabled the proteins to open up enough. As we're whisking the egg
00:34whites we're going to whisk them on a medium speed. The reason why that we
00:37whisk it only on a medium speed is to create a much more elastic texture and a
00:42texture that when we fold the meringue into the final recipe we're going to get
00:46something much more resistant to the mixing. So here you can see the egg
00:49whites have a light foam to them, they've increased in volume and now it's ready to
00:54add the sugar gradually.
01:01So the meringue is now ready. So now the meringue is ready you can see there's some
01:08nice elastic peaks to it and we're ready to add it to the cream. So here's the
01:12basis of the sponge mix. It's a very similar recipe to the cream that we're
01:17actually using it to fill. We've just got the egg yolks, the sugar that we just need
01:24to dissolve in the eggs to make sure that we don't have any lumps.
01:32The sugar's just dissolved. Just add in the flour.
01:39Now the flour is dissolved in we're ready to add it to the boiling milk. So now we're
01:48going to boil the milk with a bunch base. We're going to bring the milk with the
01:54butter this time to the boil. Once the butter and the milk have started to boil, the
02:03butter completely dissolved and the milk starting to rise to the top, we're going
02:06to add the eggs, the sugar and the flour into the mix and just cook it out very
02:09quickly.
02:11So it's important to very quickly get the whisk in otherwise you will get lumps in the mix.
02:17Now the mix is cooked out and now we're ready to add the meringue. So we've transferred the
02:24hot cream into a bowl. Our meringue is ready. We're just going to add a small amount of
02:28the meringue into the mix. The reason why we do this is to make the two textures similar.
02:33It will just help in the final mixing that we don't get any lumps and also it will help
02:39to mix quicker, meaning we'll lose less volume as we do so. So now this mix we're going to
02:44add it into the egg whites and we're going to finish the folding process. And obviously
02:50the quicker that we can fold in, the more volume that we'll keep. There you see the texture
02:54of the sponge is ready now to spread onto the tray. So we've just got a tray lined with
02:58a silicon mat. We're going to put some of the mix onto this tray.
03:05And there the sponge is ready to bake in the oven. While the sponge is baking, we're going
03:25to make the filling which is the musseling cream. The first step is to mix the eggs with the sugar
03:31and the flour. Something that's very important when you're making this cream, a very important
03:36step, is that you always mix the sugar and the eggs first. What's very important is that
03:42the sugar dissolves in the egg. If we don't dissolve the sugar in the eggs, then the sugar
03:48will absorb the moisture of the eggs. And what you'll be left with is the lumps of fat that
03:52are left in the egg yolk that don't ever disappear. So you'll have a very lumpy cream. Then we add
03:57the flour. And in here we've got a mix of corn flour and flour so that it gives us a thickening
04:07agent as well as an agent that will give a little bit of elasticity to the mix. And then
04:11we're ready just to add it to the milk. Now we're going to boil the milk for the base of
04:15the cream. We're going to pour the milk in and bring it to the boil. Now while the milk's
04:22boiling, I'm just going to explain about the gelatin. The gelatin that we're using is a
04:26powder that we've added water to. So our base recipe for our gelatine mass as we call it
04:32is one gram of powder for five grams of water. So the milk is boiling. The gelatine is ready
04:39there. And we're just going to take our eggs, sugar and flour that we mixed earlier. And
04:45as the milk comes to the boil, we're going to pour directly the eggs, the flour into the
04:52mix and the sugar, into the mix, leaving the heat still on. And we're just going to whisk
04:58that into our cream. And you can see that it's going to thicken very, very quickly to
05:03give us something that resembles a traditional pastry cream. So now the pastry cream is cooked,
05:10we're going to drop in the gelatin, turn off the heat and just dissolve the gelatin in the
05:14mix. Now all the gelatin's dissolved, the cream is cooked, we're ready to put it into a container.
05:20So now the cream has cooled down to 40 degrees. You'll see that we've put a cling film on top.
05:26And this cling film is just to stop any skin forming on top of the cream, which will as
05:32well create a lumpy texture, grainy texture in the cream. So the cream's at 40. Our butter
05:37is just slightly softened. We're going to add it into the cream and just whisk it in. And this
05:42is something that can do the day before you need this cream. And once this butter's dissolved
05:48into the cream, we're just going to put it in the fridge and it can be left overnight or
05:52within a couple of hours, it's ready to use. So now the sponge has come out of the oven,
05:56we've left it to cool and we've just trimmed it to the size that we need to make our first
06:00roll. We've got the base of our mustang cream here, but we just need to add some mascarpone.
06:04We're going to whip it to get the right texture. We're just going to put a small amount onto
06:20the sponge. Just leaving about a centimetre gap at one side. Then some strawberries that
06:36have been just washed, quartered. I'm going to run along the middle. You can just roll it
06:47as is. But what we do for the Langham is that we just pipe a homemade marmalade made with
06:54zests of orange, lemon and lime. We just spread two lines on the sponge. And what this marmalade
07:03will do, we'll just give a kick of acidity just to make sure that the sponge, when you
07:08eat it, doesn't feel too rich, too overpowering. So this is ready now just to roll. And it's
07:13not going to be like a traditional Swiss roll, where we have lots of layers within the sponge.
07:18It's just going to be rolled once over and then we're going to set it in the fridge.
07:25So here's the sponge that we've just set in the fridge. Nice and round and reasonably tight.
07:31We're just going to cut it into our portions and then pipe the remaining cream that we had
07:36from the muslin cream. You'll see we'll decorate the cake with that and then just decorate it
07:41with some strawberries. We're using the cream that we use in the filling, but you can quite
07:47easily use just a whipped cream. We're just going to finish three of them off. Then we're
07:52going to fill in with the cream.
07:55So we're just going to pipe a few different sized dots on each one.
08:09Very fresh, hopefully full of flavour. Here we have a strawberry rolled into one.
08:23We'll see you next time.