Green Tea Soufflé Roll Cake with Buttercream

Some friends asked for this kind of recipe and this is my first attempt. This is soufflé roll cake, the soft cake which I got the recipe from the Japanese bookThe method is different from other kinds of roll cake, the egg white must be cool and the first step is the same as making soufflé base. The cake is very puffy and tender (this is my first time so you can see that the cake has a little hole all around). Anyway I think this is quite easy for anyone who wants a roll cake which is soft and it’s not chiffon.

Note: The cold egg white method is very good; the meringue is thick, glossy and the bubble is smaller than making with room temperature egg white.

My green tea powder (no color added)

Green Tea Soufflé Roll Cake with Buttercream

Make one 30 cm long roll

	38 g	Unsalted Butter
A	44 g	Cake flour
	3 g ( ¾ tsp)	Baking powder
	6 g	Green tea powder
	70 g	Whole milk (cold)
B	47 g	Whole egg
	70 g	Egg yolks
Meringue	150g	Egg whites (cold about 1-4°C)
	75 g	Sugar

Preheat the oven to 180°C

Line 30x30 cm rimmed pan with baking paper.

Put the egg white into the refrigerator.

Sift A ingredients together, set aside.

Mix B ingredients together, set aside.

Put the butter into the pan and melt over low-heat, when the butter melt immediately add the A all at once and stir continuously with a wooden spoon (or heat resistance spatula). Mix until the mixture pulls away from the pan, forming a ball and remove from the heat.

Pour all the milk into butter and flour mixture, whisk to combine.

Put the pan over low heat, stir continuously with a wooden spoon (or heat resistance spatula), until the mixture start to pulls away from the pan, remove from the heat.

Add the B gradually, mixing the dough until it is smooth.

Pour the mixture into large bowl, set aside.

Take the egg white out of the fridge, and beat with hand mixer. Beat until soft peaks form add the sugar gradually and beat until stiff peaks form.

With a large rubber spatula, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the prepared pan and bake for about 18-20minutes

Turn onto a lightly damped clean kitchen towel. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely.

For the Buttercream

(Recipe from Baking: From My Home to Yours

you will get more than you want for the roll)

½ cup sugar
2 large egg whites
1 ½ sticks (6 ounces) unsalted butter, at room temperature
1 teaspoon pure vanilla extract

To Make the Buttercream

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 2 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 4 minutes, add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 5-7 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

Unroll and fill with buttercream then re-roll cake.