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How To Make Japanese Roll Cakes | Recipe
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yesterday
This delicious afternoon tea cake from the Langham London is the perfect mini treat to see you through until dinner.
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🛠️
Lifestyle
Transcript
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00:00
Hello my name is Andrew Grevitt from the Langham Hotel and we're going to make the
00:03
rolled into one cake which is a Japanese sponge filled with a mascarpone cream
00:07
and strawberries. So now we're going to make meringue for the Japanese rolled
00:15
sponge. First thing is obviously to pour the egg whites into the machine and then
00:20
what we're going to do is we're going to whisk the egg whites, get a very light
00:24
foam on them before we start adding the sugar. If you add the sugar too early
00:27
what tends to happen is don't get as much air into the meringue because
00:31
you haven't enabled the proteins to open up enough. As we're whisking the egg
00:34
whites we're going to whisk them on a medium speed. The reason why that we
00:37
whisk it only on a medium speed is to create a much more elastic texture and a
00:42
texture that when we fold the meringue into the final recipe we're going to get
00:46
something much more resistant to the mixing. So here you can see the egg
00:49
whites have a light foam to them. They've increased in volume and now it's
00:54
ready to add the sugar gradually.
01:03
So the meringue's now ready. So now the meringue's ready you can see there's some
01:08
nice elastic peaks to it and we're ready to add it to the cream. So here's the
01:12
basis of the sponge mix. It's a very similar recipe to the cream that we're
01:17
actually using it to fill. We've just got the egg yolks, the sugar that we just need
01:24
to dissolve in the eggs to make sure that we don't have any lumps.
01:33
The sugar's just dissolved. Just add in the flour.
01:38
Now the flour's dissolved in we're ready to add it to the boiling milk. So now we're
01:48
going to boil the milk with a bunch base. We're going to bring the milk with the
01:54
butter this time to the boil.
01:56
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
02:08
the flour into the mix and just cook it out very quickly.
02:13
So it's important to very quickly get the whisk in otherwise you will get lumps in the mix.
02:19
Now the mix is cooked out and now we're ready to add the meringue.
02:22
So we've transferred the hot cream into a bowl, our meringue is ready and we're just going
02:27
to add a small amount of the meringue into the mix. The reason why we do this is to make
02:32
the two textures similar. It will just help in the final mixing that we don't get any
02:37
lumps and also it will help 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. And obviously the quicker that we can fold in, the
02:52
more volume that we'll keep. So there you see the texture of the sponge is ready to now
02:56
to spread onto the tray. So we've just got a tray lined with a silicon mat.
03:02
We're going to put some of the mix onto this tray.
03:03
And there 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. The first step
03:28
is to mix the eggs with the sugar and the flour. Something that's very important when you're making
03:34
this cream, a very important step, is that you always mix the sugar and the eggs first. What's
03:41
very important is that the sugar dissolves in the egg. If we don't dissolve the sugar in the eggs then
03:47
the sugar will absorb the moisture of the eggs and what you'll be left with is the lumps of fat that
03:52
are left in the egg yolk that don't ever disappear. So you'll have a very lumpy cream. 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 agent as well
04:08
as an agent that will give a little bit of elasticity to the mix. And then we're ready just to add it to
04:12
the milk. Now we're going to boil the milk for the base of the cream. We're going to pour the milk in
04:18
and bring it to the boil. Now while the milk's boiling I'm just going to explain about the
04:23
gelatine. The gelatine that we're using is a powder that we've added water to. So our base recipe for our
04:30
gelatine mass as we call it is one gram of powder for five grams of water. So the milk is boiling,
04:38
the gelatine is ready there 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 the mix and
04:52
the sugar into the mix leaving the heat still on and we're just going to whisk that
04:59
into our cream. And you can see that it's going to thicken very very quickly
05:03
to give us something that resembles a traditional pastry cream. So now the pastry cream is cooked we're
05:10
going to drop in the gelatine, turn off the heat and just dissolve the gelatine 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 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 well
05:32
create a lumpy texture grainy texture in the cream. So the cream's at 40, our butter is just slightly
05:37
softened, we're going to add it into the cream and just whisk it in. This is something that can do
05:43
the day before you need this cream and once this butter's dissolved into the cream we're just going
05:49
to put it in the fridge and it can be left overnight or within a couple of hours it's ready to use.
05:54
So now the sponge has come out of the oven we've left it to cool and we've just trimmed it to the size
05:58
that we need to make our first roll. We've got the base of our mustin cream here that we just need
06:03
to add some mascarpone, we're going to whip it to get the right texture. We're just going to put a small
06:19
amount onto the sponge and just leaving about a centimetre gap at one side. Then some strawberries
06:36
that have been just washed, quartered, we're going to run along the middle.
06:40
You can just roll it as is but what we do for the Langham is that we just pipe a homemade marmalade
06:54
made with zests of orange, lemon and lime. We just spread two lines on the sponge and what this
07:03
marmalade will do will just give a kick of acidity just to make sure that the sponge when you eat it
07:08
doesn't feel too rich, too overpowering. So this is ready now just to roll and it's not going to be
07:13
like a traditional Swiss roll where we have lots of layers within the sponge. It's just going to be
07:18
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, nice and round and reasonably tight. We're
07:32
just going to cut it into our portions and then pipe the remaining cream that we had from the
07:36
or the muslin cream. You'll see we'll decorate the the cake with that and then just decorate it with
07:41
some strawberries. We're using the cream that we use in the filling but you can quite easily use
07:47
a just a whipped cream. We're just going to finish three of them off then we're going to fill in with
07:53
the cream. So we're just going to pipe a few different sized dots on each one, very fresh, hopefully full of flavour.
08:13
Here we have a strawberry rolled into one.
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