How To Make Japanese Roll Cakes | Recipe
This delicious afternoon tea cake from the Langham London is the perfect mini treat to see you through until dinner.
Category
🛠️
LifestyleTranscript
00:00 Hello my name is Andrew Garret from the Langham Hotel and we're going to make the rolled into
00:03 one cake which is a Japanese sponge filled with a mascarpone cream and strawberries.
00:08 So now we're going to make meringue for the Japanese roll sponge. First thing is obviously
00:17 to pour the egg whites into the machine and then what we're going to do is we're going to whisk
00:22 the egg whites, get a very light foam on them before we start adding the sugar. If you add
00:26 the sugar too early what tends to happen is don't get as much air into the meringue because you
00:31 haven't enabled the proteins to open up enough. As we're whisking the egg whites we're going to
00:35 whisk them on a medium speed. The reason why that we whisk it only on a medium speed is to create a
00:40 much more elastic texture and a texture that when we fold the meringue into the final recipe
00:45 we're going to get something much more resistant to the mixing. So here you can see the egg whites
00:49 have a light foam to them, they've increased in volume and now it's ready to add the sugar
00:55 gradually. So the meringue's now ready. So now the meringue's ready you can see there's some nice
01:08 elastic peaks to it and we're ready to add it to the cream. So here's the basis of the sponge mix,
01:14 it's a very similar recipe to the cream that we're actually using it to fill.
01:18 We've just got the egg yolks, the sugar that we just need to dissolve in the eggs
01:26 to make sure that we don't have any lumps.
01:27 The sugar's just dissolved, just add in the flour.
01:36 Now the flour is dissolved in we're ready to add it to the boiling milk.
01:47 So now we're going to boil the milk sponge base.
01:49 We're going to bring the milk with the butter this time to the boil.
01:55 Once the butter and the milk have started to boil, the butter completely dissolved and the
02:04 milk starting to rise to the top, we're going to add the eggs, the sugar and the flour into
02:08 the mix and just cook it out very quickly. So it's important to very quickly get the whisk in
02:16 otherwise you will get lumps in the mix. Now the mix is cooked out and now we're ready to add the
02:22 meringue. 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 the
02:32 two textures similar, it will just help in the final mixing that we don't get any lumps and also
02:38 it will help to mix quicker meaning we'll lose less volume as we do so. So now this mix we're
02:44 going to add it into the egg whites and we're going to finish up the folding process and obviously
02:50 the quicker that we can fold in the more volume that we'll keep. So there you see the texture of
02:54 the sponge is ready to now spread onto the tray. So we've just got a tray lined with a silicone mat,
02:59 I'm going to put some of the mix onto this tray.
03:03 And there the sponge is ready to bake in the oven.
03:18 While the sponge is baking we're going to make the filling which is the muslin cream.
03:27 The first step is to mix the eggs with the sugar and the flour,
03:32 something that's very important when you're making this cream, a very important step,
03:36 is that you always mix the sugar and the eggs first. What's very important is that the sugar
03:42 dissolves in the egg, if we don't dissolve the sugar in the eggs then the sugar will absorb
03:48 the moisture of the eggs and what you'll be left with is the lumps of fat that are left in the egg
03:53 yolk that don't ever disappear so you'll have a very lumpy cream. Then we add the flour and in
04:00 here we've got a mix of corn flour and flour so that it gives us a thickening agent as well as an
04:08 agent that will give a little bit of elasticity to the mix and then we're ready just to add it
04:12 to the milk. Now we're going to boil the milk for the base of the cream, we're going to pour the
04:17 milk in and bring it to the boil. Now while the milk's boiling I'm just going to explain about
04:23 the gelatine. The gelatine that we're using is a powder that we've added water to so our base
04:29 recipe for our gelatine mass as we call it is one gram of powder for five grams of water.
04:35 So the milk is boiling, the gelatine is ready there and we're just going to take our eggs,
04:43 sugar and flour that we mixed earlier and as the milk comes to the boil we're going to pour directly
04:49 the eggs, the flour into the mix and the sugar into the mix, leaving the heat still on and we're
04:57 just going to whisk that into our cream and you can see that it's going to thicken very very quickly
05:02 to give us something that resembles a traditional pastry cream. So now the pastry cream is cooked
05:10 we're going to drop in the gelatine, turn off the heat and just dissolve the gelatine in the mix.
05:14 Now all the gelatine is dissolved, the cream is cooked, we're ready to put it into a container.
05:20 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
05:37 slightly softened, we're going to add it into the cream and just whisk it in. This is something that
05:42 can do the day before you need this cream and once this butter's dissolved into the cream we're just
05:49 going to put it in the fridge and it can be left overnight or within a couple of hours it's ready
05:53 to use. So now the sponge has come out of the oven, we've left it to cool and we've just trimmed it to
05:58 the size that we need to make our first roll. We've got the base of our mousseline cream here
06:02 that we just need to add some mascarpone, we're going to whip it to get the right texture.
06:07 We're just going to put a small amount onto the sponge
06:21 and just leaving about a centimetre gap at one side.
06:32 Then some strawberries that have been just washed, quartered, I'm going to run along the middle.
06:46 You can just roll it as is but what we do for the Langham is that we just pipe a homemade marmalade
06:53 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.
07:21 So here's the sponge that we've just set in the fridge, nice and round and reasonably tight.
07:31 We're just going to cut it into our portions and then pipe the remaining cream that we had from the
07:36 mousseline cream, you'll see we'll decorate 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 just a whipped cream. We're just going to finish three of them off then we're going to fill in
07:52 with the cream. So we're just going to pipe a few different sized dots on each one.
08:01 Very fresh, hopefully full of flavour. Here we have the strawberry rolled into one.