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.
Transcript
00:00 Hello, my name is Andrew Garret from the Langham Hotel.
00:02 We're going to make the rolled into one cake, which is a Japanese sponge filled with a mascarpone
00:07 cream and strawberries.
00:12 So now we're going to make the meringue for the Japanese rolled sponge.
00:16 First thing is obviously to pour the egg whites into the machine.
00:20 Then what we're going to do is we're going to whisk the egg whites, get a very light
00:23 foam on them before we start adding the sugar.
00:26 If you add the sugar too early, what tends to happen is don't get as much air into the
00:30 meringue because you haven't enabled the proteins to open up enough.
00:33 As we're whisking the egg whites, we're going to whisk them on a medium speed.
00:36 The reason why we whisk it only on a medium speed is to create a much more elastic texture
00:41 and a texture that when we fold the meringue into the final recipe, we're going to get
00:45 something much more resistant to the mixing.
00:48 So here you can see the egg whites have a light foam to them.
00:51 They've increased in volume and now it's ready to add the sugar gradually.
01:04 So the meringue's now ready.
01:06 Now the meringue's ready, you can see there's some nice elastic peaks to it and we're ready
01:10 to add it to the cream.
01:12 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 to make
01:26 sure that we don't have any lumps.
01:33 The sugar's just dissolved.
01:35 Just add in the flour.
01:43 Now the flour's 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.
01:51 We're going to bring the milk with the butter this time to the boil.
02:00 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 the flour
02:08 into the mix and just cook it out very quickly.
02:11 So it's important to very quickly get the whisk in otherwise you will get lumps in the
02:17 mix.
02:18 Now the mix is cooked out and now we're ready to add the meringue.
02:23 So we've transferred the hot cream into a bowl, our meringue is ready.
02:26 We're just going to add a small amount of the meringue into the mix.
02:29 The reason why we do this is to make the two textures similar.
02:32 It will just help in the final mixing that we don't get any lumps and also it will help
02:39 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.
02:49 And obviously the quicker that we can fold in, the more volume that we'll keep.
02:53 So there you see the texture of the sponge is ready to now spread onto the tray.
02:57 So we've just got a tray lined with a silicone mat.
03:00 We're going to put some of the mix onto this tray.
03:16 And now 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.
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.
03:41 What's very important is that the sugar dissolves in the egg.
03:44 If we don't dissolve the sugar in the eggs, then the sugar will absorb the moisture of
03:49 the eggs and what you'll be left with is the lumps of fat that are left in the egg yolk
03:53 that don't ever disappear.
03:54 So you'll have a very lumpy cream.
03:57 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
04:07 agent as well as an agent that will give a little bit of elasticity to the mix.
04:11 And then we're ready just to add it to the milk.
04:12 Now we're going to boil the milk for the base of the cream.
04:16 We're going to pour the milk in and bring it to the boil.
04:20 Now while the milk's boiling, I'm just going to explain about the gelatine.
04:24 The gelatine that we're using is a powder that we've added water to.
04:28 So our base recipe for our gelatine mass, as we call it, is one gram of powder, five
04:34 grams of water.
04:36 So the milk is boiling.
04:37 The gelatine is ready there.
04:40 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
04:52 the mix and the sugar into the mix, leaving the heat still on.
04:56 And we're just going to whisk that into our cream.
05:00 And you can see that it's going to thicken very, very quickly to give us something that
05:05 resembles a traditional pastry cream.
05:08 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
05:13 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.
05:24 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
05:31 well create a lumpy texture, grainy texture in the cream.
05:34 So the cream's at 40.
05:36 Our butter is just slightly softened.
05:37 We're going to add it into the cream and just whisk it in.
05:41 This is something that can do the day before you need this cream.
05:45 And once this butter's dissolved into the cream, we're just going to put it in the fridge
05:50 and it can be left overnight or within a couple of hours when it's ready to use.
05:54 So now the sponge has come out of the oven.
05:56 We've left it to cool and we've just trimmed it to the size that we need to make our first
06:00 roll.
06:01 We've got the base of our mousseline cream here, but we just need to add some mascarpone.
06:05 We're going to whip it to get the right texture.
06:11 We're just going to put a small amount onto the sponge.
06:28 Just leaving about a centimetre gap at one side.
06:34 Then some strawberries that have been just washed, quartered.
06:38 I'm going to run along the middle.
06:43 You can just roll it as is, but what we do for the Langham is that we just pipe a homemade
06:52 marmalade made with zests of orange, lemon and lime.
06:58 We just spread two lines on the sponge.
07:03 What this marmalade will do, will just give a kick of acidity just to make sure that the
07:07 sponge when you eat it doesn't feel too rich, too overpowering.
07:11 So this is ready now just to roll.
07:13 It's not going to be like a traditional Swiss roll where we have lots of layers within the
07:17 sponge.
07:18 It's just going to be 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.
07:29 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
07:36 had from the mousseline cream.
07:38 You'll see we'll decorate the cake with that and then just decorate it with some strawberries.
07:43 We're using the cream that we use in the filling, but you can quite easily use just the whipped
07:48 cream.
07:49 We're just going to finish three of them off, then we're going to fill in with the cream.
07:57 So we're just going to pipe a few different sized dots on each one.
08:04 Very fresh, hopefully full of flavor.
08:15 Here we have a strawberry rolled into one.
08:17 [music]
08:23 (upbeat music)