How To Make Japanese Roll Cakes | Recipe - video Dailymotion

GoodtoKnow

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

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

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

02:56to spread onto the tray. So we've just got a tray lined with a silicon mat.

03:02We're going to put some of the mix onto this tray.

03:03And 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. What's

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

03:47the sugar will 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 the flour.

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

04:08as an agent that will give a little bit of elasticity to the mix. And then we're ready just to add it to

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

04:18and bring it to the boil. Now while the milk's boiling I'm just going to explain about the

04:23gelatine. The gelatine that we're using is a powder that we've added water to. So our base recipe for our

04:30gelatine mass as we call it is one gram of powder for five grams of water. So the milk is boiling,

04:38the gelatine is ready there and we're just going to take our eggs, sugar and flour that we mixed earlier

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

04:52the sugar into the mix leaving the heat still on and we're just going to whisk that

04:59into our cream. And you can see that it's going to thicken very very quickly

05:03to give us something that resembles a traditional pastry cream. So now the pastry cream is cooked we're

05:10going to drop in the gelatine, turn off the heat and just dissolve the gelatine in the mix.

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

05:21So 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 well

05:32create a lumpy texture grainy texture in the cream. So the cream's at 40, our butter is just slightly

05:37softened, we're going to add it into the cream and just whisk it in. This is something that can do

05:43the day before you need this cream and once this butter's dissolved into the cream we're just going

05:49to put it in the fridge and it can be left overnight or within a couple of hours it's ready to use.

05:54So now the sponge has come out of the oven we've left it to cool and we've just trimmed it to the size

05:58that we need to make our first roll. We've got the base of our mustin cream here that we just need

06:03to add some mascarpone, we're going to whip it to get the right texture. We're just going to put a small

06:19amount onto the sponge and just leaving about a centimetre gap at one side. Then some strawberries

06:36that have been just washed, quartered, we're going to run along the middle.

06:40You 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 and what this

07:03marmalade will do will just give a kick of acidity just to make sure that the sponge when you eat it

07:08doesn't feel too rich, too overpowering. So this is ready now just to roll and it's not going to be

07:13like a traditional Swiss roll where we have lots of layers within the sponge. It's just going to be

07:18rolled 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. We're

07:32just going to cut it into our portions and then pipe the remaining cream that we had from the

07:36or the muslin cream. You'll see we'll decorate the the cake with that and then just decorate it with

07:41some strawberries. We're using the cream that we use in the filling but you can quite easily use

07:47a just a whipped cream. We're just going to finish three of them off then we're going to fill in with

07:53the cream. So we're just going to pipe a few different sized dots on each one, very fresh, hopefully full of flavour.

08:13Here we have a strawberry rolled into one.

How To Make Japanese Roll Cakes | Recipe

Category

Transcript

Recommended