How To Make Japanese Roll Cakes | Recipe - 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.

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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

00:54ready to add the sugar gradually.

01:03So the meringue's now ready. So now the meringue's 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.

01:33The sugar's just dissolved. Just add in the flour.

01:38Now the flour's 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.

01:56Once the butter and the milk have started to boil, the butter completely dissolved and

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

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

02:13So it's important to very quickly get the whisk in otherwise you will get lumps in the mix.

02:19Now the mix is cooked out and now we're ready to add the meringue.

02:22So we've transferred the hot cream into a bowl, our meringue is ready and we're just going

02:27to add a small amount of the meringue into the mix. The reason why we do this is to make

02:32the two textures similar. It will just help in the final mixing that we don't get any

02:37lumps and also it will help to mix quicker, meaning we'll lose less volume as we do so.

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

02:48folding process. And obviously the quicker that we can fold in, the more

02:52volume that we'll keep. So there you see, the texture of the sponge is ready now to spread

02:56onto the tray. So we've just got a tray lined with a silicon mat, I'm going to put some of

03:02the mix onto this tray. And there the sponge is ready to bake in the oven.

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

03:28is to mix the eggs with the sugar and the flour. Something that's very important when you're making

03:34this cream, a very important step, is that you always mix the sugar and the eggs first.

03:41What's very important is that the sugar dissolves in the egg. If we don't dissolve the sugar in the

03:46eggs, then the sugar will absorb the moisture of the eggs. And what you'll be left with is the lumps of

03:52fat that are left in the egg yolk that don't ever disappear. So you'll have a very lumpy cream.

03:56Then we add the flour. And in here we've got a mix of corn flour and flour so that it gives us a

04:06thickening agent 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 the cream.

04:16We're going to pour the milk in and bring it to the boil. Now while the milk's boiling, I'm just going

04:22to explain about the gelatine. The gelatine that we're using is a powder that we've added water to.

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

04:35water. So the milk is boiling. The gelatine is ready there. And we're just going to take our eggs,

04:43sugar and flour that we mixed earlier. And as the milk comes to the boil, we're going to pour

04:48directly the eggs, the flour into the mix and the sugar into the mix, leaving the heat still on.

04:56And we're just going to whisk that into our cream. And you can see that it's going to thicken very,

05:02very quickly to give us something that resembles a traditional pastry cream.

05:08So now the pastry cream is cooked, we're going to drop in the gelatine, turn off the heat and just

05:12dissolve the gelatine in the mix. Now all the gelatine is dissolved, the cream is cooked,

05:19we're ready to put it into a container. So now the cream has cooled down to 40 degrees. You'll see

05:24that we've put a cling film on top. And this cling film is just to stop any skin forming on top of the

05:30cream, which will as well create a lumpy texture, grainy texture in the cream. So the cream's at 40.

05:36Our butter is just slightly softened. We're going to add it into the cream and just whisk it in.

05:42This is 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 within

05:52a couple of hours and it's ready to use. So now the sponge has come out of the oven,

05:55we've left it to cool and we've just trimmed it to the size that we need to make our first roll.

06:00We've got the base of our mustin cream here, but we just need to add some mascarpone.

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

06:12We're just going to put a small amount onto the sponge.

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

06:32Then some strawberries that have been just washed, quartered. I'm going to run along the middle.

06:46You can just roll it as is, but what we do for the Langham is that we just pipe a homemade marmalade

06:54made with zests of orange, lemon and lime. We just spread two lines on the sponge.

07:03And what this marmalade will do, we'll just give a kick of acidity just to make sure that the sponge,

07:07when you eat it, doesn't feel too rich, too overpowering. So this is ready now just to roll.

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

07:17It'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.

07:28Nice and round and reasonably tight. We're just going to cut it into our portions and then pipe

07:34the remaining cream that we had from the mustin cream. You'll see we'll decorate the cake with that

07:40and then just decorate it with some strawberries. We're using the cream that we use in the filling,

07:46but you can quite easily use just a whipped cream. We're just going to finish three of them off.

07:51Then we're going to fill in with the cream.

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

08:01Very fresh, hopefully full of flavour. Here we have a strawberry rolled into one.

How To Make Japanese Roll Cakes | Recipe

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