This delicious afternoon tea cake from the Langham London is the perfect mini treat to see you through until dinner.
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LifestyleTranscript
00:00Hello, my name is Andrew Garrett from the Langham Hotel and we're going to make the
00:03rolled into one cake which is a Japanese sponge filled with a mascarpone cream and strawberries.
00:12So now we're going to make the meringue for the Japanese roll sponge. First thing is obviously
00:17to pour the egg whites into the machine and then what we're going to do is we're going to whisk
00:22the egg whites, get a very light foam on them before we start adding the sugar. If you add
00:26the sugar too early what tends to happen is don't get as much air into the meringue because you
00:31haven't enabled the proteins to open up enough. As we're whisking the egg whites we're going to
00:35whisk them on a medium speed. The reason why we whisk it only on a medium speed is to create a
00:40much more elastic texture and a texture that when we fold the meringue into the final recipe
00:45we're going to get something much more resistant to the mixing. So here you can see the egg whites
00:49have a light foam to them, they've increased in volume and now it's ready to add the sugar
00:55gradually. So the meringue's now ready. So now the meringue's ready, you can see there's some
01:08nice elastic peaks to it and we're ready to add it to the cream. So here's the basis of the sponge
01:14mix, it's a very similar recipe to the cream that we're actually using it to fill. We've just got
01:19the egg yolks, the sugar that we just need to dissolve in the eggs to make sure that we don't
01:26have any lumps. The sugar's just dissolved, just add in the flour. Now the flour is dissolved in
01:44we're ready to add it to the boiling milk. So now we're going to boil the milk, sponge base.
01:52We're going to bring the milk with the butter this time to the boil.
02:00Once the butter and the milk have started to boil, the butter completely dissolved and the
02:04milk starting to rise to the top, we're going to add the eggs, the sugar and the flour into
02:08the mix and just cook it out very quickly. It's important to very quickly get the whisk in
02:16otherwise you will get lumps in the mix. Now the mix is cooked out and now we're ready to add the
02:22meringue. So we've transferred the hot cream into a bowl, our meringue is ready and we're just going
02:27to add a small amount of the meringue into the mix. The reason why we do this is to make the
02:32two textures similar, it will just help in the final mixing that we don't get any lumps and also
02:38it will help to mix quicker meaning we'll lose less volume as we do so. So now this mix we're
02:44going to add it into the egg whites and we're going to finish the folding process and obviously
02:50the quicker that we can fold in the more volume that we'll keep. So there you see the texture of
02:54the sponge is ready to now spread onto the tray. So we've just got a tray lined with a silicon mat
02:59I'm going to put some of the mix onto this tray
03:16and now the sponge is ready to bake in the oven.
03:23While the sponge is baking we're going to make the filling which is the muslin cream.
03:27The first step is to mix the eggs with the sugar and the flour. Something that's very important
03:33when you're making this cream, a very important step, is that you always mix the sugar and the
03:40eggs first. What's very important is that the sugar dissolves in the egg. If we don't dissolve
03:45the sugar in the eggs then the sugar will absorb the moisture of the eggs and what you'll be left
03:51with is the lumps of fat that are left in the egg yolk that don't ever disappear so you'll have a
03:55very lumpy cream. Then we add the flour and in here we've got a mix of corn flour and flour
04:05so that it gives us a thickening agent as well as an agent that will give a little bit of elasticity
04:10to the mix and then we're ready just to add it to the milk. Now we're going to boil the milk for the
04:15base of the cream. We're going to pour the milk in and bring it to the boil. Now while the milk's
04:21boiling I'm just going to explain about the gelatine. The gelatine that we're using is a
04:26powder that we've added water to so our base recipe for our gelatine mass as we call it is one gram of
04:33powder for five grams of water. So the milk is boiling, the gelatine is ready there and we're
04:40just going to take our eggs, sugar and flour that we mixed earlier and as the milk comes to the boil
04:47we're going to pour directly the eggs, the flour into the mix and the sugar into the mix
04:54leaving the heat still on and we're just going to whisk that
04:59into our cream and you can see that it's going to thicken very very quickly
05:03to give us something that resembles a traditional pastry cream. So now the pastry cream is cooked
05:10we're going to drop in the gelatine, turn off the heat and just dissolve the gelatine in the mix.
05:14Now all the gelatine is dissolved, the cream is cooked, we're ready to put it into a container.
05:19So now the cream has cooled down to 40 degrees, you'll see that we've put a cling film on top
05:24and this cling film is just to stop any skin forming on top of the cream which will as well
05:30create a lumpy texture, grainy texture in the cream. So the cream's at 40, our butter is just
05:35slightly softened, we're going to add it into the cream and just whisk it in. This is something that
05:40can do the day before you need this cream and once this butter's dissolved into the cream
05:47we're just going to put it in the fridge and it can be left overnight or within
05:50a couple of hours it's ready to use. So now the sponge has come out of the oven,
05:53we've left it to cool and we've just trimmed it to the size that we need to make our first roll.
05:58We've got the base of our mousseline cream here but we just need to add some
06:01mascarpone, we're going to whip it to get the right texture.
06:11So we're just going to put a small amount onto the sponge
06:28and just leaving about a centimetre gap at one side.
06:34Then some strawberries that have been just washed, quartered,
06:39I'm going to run along the middle.
06:46You can just roll it as is but what we do for the Langham is that we just pipe a homemade
06:53marmalade made with zests of orange, lemon and lime. We just spread two lines on the sponge
07:03and what this marmalade will do will just give a kick of acidity just to make sure that the
07:07sponge when you eat it doesn't feel too rich, too overpowering. So this is ready now just to roll
07:13and it's not going to be like a traditional Swiss roll where we have lots of layers within the
07:17sponge, it's just going to be rolled once over and then we're going to set it in the fridge.
07:25So here's the sponge that we've just set in the fridge,
07:28nice and round and reasonably tight. We're just going to cut it into our portions and then pipe
07:34the remaining cream that we had from the mousseline cream, you'll see we'll decorate
07:39the cake with that and then just decorate it with some strawberries. We're using the cream
07:44that we use in the filling but you can quite easily use just a whipped cream.
07:49We're just going to finish three of them off then we're going to fill in with the cream.
07:57So we're just going to pipe a few different sized dots on each one.
08:04Very fresh, hopefully full of flavour. Here we have a strawberry rolled into one.