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Tuesday, 10 July 2018

How To Make Hurricane Swiss Roll - Matcha Roll Cake Recipe



Love this? Hurricane Swiss Roll - Matcha and Vanilla flavor. A true art form and these cake simply too goof to eat. You won't believe how good they are.

(A)
Egg yolks
• 3, large egg yolks
• 20g, 2 tbsp sugar
• 20g, 4 tbsp corn oil
• 25g, 4 tbsp milk
• 5g, 1 tsp vanilla extract
• 50g, 6 tbsp cake flour, sieved
• 1/2 tsp baking powder

(B)
Egg whites
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lemon juice
• 45g, 4 tbsp sugar

(C)
For the egg yolks batter
• 1 tbsp matcha powder + 2 tbsp milk
mix well and ready to use

(D)
To Assemble
• 200ml double cream
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1 tbsp matcha powder + 2 tbsp milk
mix well and ready to use

Preheat the oven 150°C , always bake with both top and bottom heat with fan assisted. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind. Cut a piece of baking paper to fit the base of a cake pan 23 x 23cm.

1) In a large bowl, Add egg yolks, sugar, corn oil, milk, vanilla extract, and mix together sieved cake flour and baking soda. whisk until smooth. Be careful not to over mix!

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding sugar a little bit at a time until firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, and add the matcha mixture, combine well.

4) Pour plain batter into your prepared pan and smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles.

5) Squeeze the matcha batter on top. Using a fork as shown on the video and draw a ''s'' lines to make a horizontal from left to right at one side. Repeat drawing vertically from top to bottom. Bang it again to remove any air bubbles.

6) Bake in preheated oven 150°C for 5 minutes and 130°C for 30 minutes. Baking time it will depend on the side of your cake pan. Use a large baking pan for a cold water bath. 

7) Once cooked, remove from the oven. Peel off parchment paper, roll the cake up in the paper while still hot. In the meantime, whip the fresh double cream, add vanilla extract, sugar and matcha mixture, and whisk until creamy and can hold the shape. Spread the cream over the cake and then roll up and chill in the refrigerator for 30 minutes and cut into slices to serve.

Helpful Tips:
1) Over whisked the cream, and have it looking smooth once again, add a few tablespoon of fresh milk or cream to the grainy whipped cream and simply whisk it. 
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Whipping cream doesn’t whip up as thickly as double cream.
4) It's important to follow exactly this recipe and baking at the right temperature.
5) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
6) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
7) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
8) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
9) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk

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