Soft Green tea Roll with White chocolate cream filling

 There are many recipes for roll cake that you can find, sponge, genoise, souffle or chiffon. The key for making good roll cake for me is softness. No one like dry cake and dry cake make rolling it harder too ^^.

 This time with the help of Mitr Phol syrup (sugar cane syrup), it makes my cake soft and moist. Invert sugar syrup is valuable for its ability to retain moisture in baked goods, so the cake will stay soft longer and more moist than using only granulated sugar. 
The method for making this cake is almost the same as simple separated egg sponge cake, but the liquid part is higher ^^ anyway, the cake has the texture close to sponge cake than chiffon. Starting by beating together egg yolks with green tea powder and sugar until thick and creamy, then folding the meringue and flour into the batter. 
After baking, cover and roll the cake while cooling help keeping the moisture and make the rolling easier too. 
The filling for this cake is white chocolate cream, it's easier to make this kind of cream if you turn the chocolate into the ganache before mixing it with whipped cream, refrigerate it before spreading make your life easier too ^^, but don't keep it too long or it will be too hard to spread. 
Enjoy this soft roll with a cup of tea is my choice, but hot coffee is not bad too.

  Soft Green tea Roll with White chocolate cream filling

Make 1 roll (30cm long)

Cake
5 .................................... Egg yolks
20g ............................... Granulated sugar
8g ................................. Green tea powder
-Meringue
-- 3 ............................... Egg whites
-- 45g ........................... Granulated sugar
50g ............................... Cake flour
25g ............................... Mitr Phol syrup (sugar cane syrup)
50g ............................... Whipping cream

Filling
75g ................................ White chocolate, chopped if large
50g ................................ Whipping cream (1)
115g ............................... Whipping cream (2)

 Prepare the ingredients:
 In the first picture: Egg yolks, granulated sugar and green tea powder
 In the second picture: Egg whites and granulated sugar 

  In the third picture: Whipping cream and Mitr Phol syrup (sugar cane syrup)
 In the Forth picture: Cake flour

 Preheat the oven to 180°C Line 30x30cm pan with baking paper.
Sift the cake flour.
Mix the whipping cream and Mitr Phol syrup (sugar cane syrup) together, in a microwavable bowl, heat in the microwave for 40-50 seconds (600w) until almost boil, set aside.

 Put green tea powder, granulated sugar and egg yolks in a bowl, beat until fully combine. The mixture will be thick.

 Make the meringue: Beat the egg white until foamy, gradually add the granulated sugar and beat until firm peaks formed.

 Add 1/3 of meringue into egg yolks bowl, fold to combine, then add half of the rest of the meringue and fold to combine.
Fold the Mitr Phol syrup (sugar cane syrup) and whipping cream mixture into the bowl.
Fold the cake flour into the bowl.
Fold the rest of the meringue into the bowl, until fully combine.

Pour the batter into the prepared pan, rap the pan lightly to remove large air bubble.
Bake in the oven for 15-17 minutes or until the top of the cake spring back when touch lightly.
While baking prepare large 2 pieces of baking paper (I prefer siliconed baking paper ^^).
Take the pan out of the oven, remove the baking paper.
Place the cake on 1 piece of new baking paper, and cover the cake with another piece of baking paper. Roll the cake and let the cake cool completely on the wire rack.


Make the filling

Prepare the ingredients: White chocolate and whipping cream

 Put the white chocolate in a microwavable bowl, warm in microwave for 30 seconds (600w), take the bowl out of the microwave, stir, repeat the process until melt. (I use 30 seconds, 30 seconds and 20 seconds).
Warm the whipping cream (1) in the microwave for 30seconds (600w) then mix into the white chocolate, stir to combine.
Let the mixture (ganache) cool completely. 

 When the ganache cool, whip Whipping cream (2) until soft peak formed.
Spoon 1/3 of the whipped cream into the ganache fold to combine.
Pour the ganache back into the whipped cream bowl, fold to combine.
Refrigerate for 30 minutes, or until thicken.

Unroll the cake and remove the paper, spread the white chocolate cream filling over the cake and roll the cake.
Cover the cake completely (or the cake will dry), refrigerate for 3 hours before cutting.

 Soft Green tea Roll with White chocolate cream filling