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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
00:00Hello 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.

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