This recipe was one of the recipes in my long, long list. ^^
It was on my list for 4 to 5 years (since I went to Japan). Because there are so many things I want to do, I didn't have a chance to try it until now.
Soft and fluffy sponge cake with a load of whipped cream, a dreamy recipe for people who love whipped cream, haha. Anyway, I didn't use only the whipping cream for this recipe, as I wanted my cake to have more flavor. I added white chocolate to the whipped cream, not only to make the cream more delicious but also to help set the whipped cream.
The cake is a simple sponge cake, if you've never made it before there are some points you should remember. First, beat the meringue until firm and shiny peaks form as it will be the key element to make the cake rise. Second, be gentle when folding the meringue into the egg yolk mixture to keep the precious air bubbles. Third, don't overbake it as the overbaked cake will crack easily when you roll it.
Another trick is freezing the egg whites for 10 minutes will make the meringue more stable but the beating time will be longer ^^'.
Roll Cake: White chocolate cream filling
Make 8-9 pieces
Cake batter
15 g ............................. Milk
15 g ............................. Whipping cream
56 g ............................. Cake flour
1/8 tsp .......................... Salt
100 g ............................. Egg yolk
20 g .............................. Granulated sugar (A)
40 g .............................. Honey
140 g ............................. Egg white
60 g ............................... Granulated sugar (B)
White chocolate cream filling
75 g ............................. White chocolate
75 g ............................. Whipping cream (A)
300 g ........................... Whipping cream (B)
1/8 tsp .......................... Salt
Make the cake:
Preheat the oven to 180℃.
Line a 28x28 cm (measure the pan on the inside) cake pan with baking paper.
Sift the flour and set aside.
Mix the milk and whipping cream together, warm in a microwave (600w) for 20 seconds, and set aside.
Beat the egg yolks, salt, honey, and sugar(A) together.
Until it becomes light in color.
Beat the egg white until foamy, and add the sugar (B) gradually.
Beat until firm peaks formed.
Fold 1/2 cup of the batter into the milk and cream mixture and set it aside.
Add 1/3 of the meringue into the egg yolk bowl and fold to combine.
Add half of the sifted flour and fold to combine.
Add half of the rest of the meringue and fold to combine.
Add the rest of the sifted flour and fold to combine.
Add the rest of the sifted flour and fold to combine.
Pour the milk, cream, and batter mixture into the bowl.
Fold to combine.
Pour the batter into the prepared roll cake pan and level the top. Tip: Drag the stick along the edge of the cake to keep the edge of the cake neat when baking.
Tap the pan to remove large air bubbles.
Bake for 15 minutes in the the180℃ preheated oven. Decrease the temperature to 160℃ and bake for 4-5 minutes more.
Remove the cake from the pan and cover it with a new piece of baking paper. Let it cool completely.
Put the white chocolate into a bowl.
Warm the whipping cream (A) in the microwave (600w) for 1 minute.
Pour the hot whipping cream into a white chocolate bowl and stir until completely melted.
Mix the chocolate and whipping cream mixture with the whipping cream (B). Whisk to combine.
Refrigerate for 30 minutes before using.
Trim the end of the cake obliquely.
Flip the cake and trim the opposite end of the cake obliquely.
Cut the cake into pieces (3 cm. wide). You will get 8-9 pieces.
Cut acetate cake liners into pieces 30x3 cm. Wrap the cake liner around a 9 cm. Round cutter. Stick the end of the cake liners together with adhesive tape.
Place the cake liner over a piece of plastic. Put the cake into the cake liner.
Adjust the shape of the cake.
Whip the white chocolate cream filling until firm peaks form.
Fill the center of the cake with the white chocolate cream filling.
Refrigerate until the filling is set before serving.
Roll Cake: White chocolate cream filling
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