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Matcha Blancmange Roll
This recipe teaches you how to make Matcha Blancmange Roll.
Here are the ingredients and steps:
Ingredients (Cake Pan Size: 28*28*2.8cm):
Matcha Blancmange
1. 360ml Milk
2. 80ml Hot Water
3. 2tbsp Gelatin Powder
4. 3tbsp Granulated Sugar
5. 1tbsp Matcha Powder
Matcha Cake
1. 4 Eggs
2. 80g Granulated Sugar
3. 27ml Vegetable Oil
4. 53ml Milk
5. 71g Cake Flour
6. 9g Matcha Powder
Matcha Cream
1. 150ml Heavy Cream
2. 18g Granulated Sugar
3. 1tsp Matcha Powder
Steps:
Preparation:
1. Preheat oven to 190°C.
2. Grease the side and use baking paper to wrap around inside of the cake pan.
3. Separate egg whites and egg yolks to 2 different bowls. Chill the egg whites in the fridge and leave the egg yolks to room temperature.
4. Stir the cake flour and matcha powder for the matcha cake together and sift them twice.
Matcha Blancmange
1. Add 150ml of milk and gelatin powder and mix well. Melt it on top of hot water.
2. Add hot water to the pot first. Then add matcha powder and stir until fully mixed.
3. Add the remaining milk and sugar and stir slightly. Set the stove on low heat and cook the mixture to about 60°C. Then remove it from the heat.
4. Pour the milk and gelatin mixture into it and mix well.
5. Line the mold with aluminum foil and parchment paper. Then pour the mixture into it through a sieve. Seal with plastic wrap and chill in the fridge until it sets. (You may select any other mold as you prefer. Only if you can release the blancmange from it)
Matcha Cake
1. Add 20g granulated sugar to the egg yolks. Beat with a whisk until they become pastel yellow.
2. Add vegetable oil and milk by sequence and whisk until smooth.
3. Sift matcha powder and cake flour together and fold into mixture until fully combined. Set aside.
4. Using a hand mixer to beat the egg whites at low speed till foamy.
5. Add granulated sugar(60g) 1/3 at a time and beat till soft peaks.
6. Add 1/3 meringue into the batter first and use a egg beater to mix until smooth. Then pour it into the rest of the meringue and use a silicone spatula to fold into mixture until they fully combine.
7. Pour the mixture into the cake pan and swing the pan lightly to assure the mixture is distributed evenly on it. You may also use a dough scraper to lightly sweep the surface to make it smoother. Tap the pan on the counter few times to release air bubbles.
8. Bake at 190°C for 15 minutes.
12. Put a piece of baking paper on a wire rack. Flip over the cake and put it on. Tear off the baking paper, and then cover it with a piece of plastic wrap/parchment paper.
Matcha Cream
1. While the cake is chilling, let's make the matcha cream. Add sugar and matcha powder into a bowl and whisk until combine.
2. Add Heavy cream little by little and mix until smooth.
3. Put it on a big bowl of ice water and use a hand mixer to beat till the texture becomes thick and streaks appear.
Roll it up & Finish
1. Flip over the cake and cut out a thin layer from the ending point of rolling at a slant to make a better joint of the cake roll. Cut out an edge and slightly cut 5 straight line horizontally from the starting point of rolling to make a better joint and easier to roll. The distance between each line is around 1cm.
2. Spread the matcha cream thickly on the cake. The cream layer which is closer to the ending point should be thinner. Use a plastic scraper to make the surface smoother.
3. Put on the matcha blancmange. You may cut out a size according to your preferences. Then spread the matcha cream thickly on top of it.
19. Roll the cake carefully to the middle first. Then keep rolling over to the end. Wrap it tightly with baking paper. Fix it with tapes and plastic wrap. Chill in the fridge for more than 3 hours.
20. Remove the baking paper and cut it into slices.Then you can enjoy a slice of soft & creamy matcha cake roll which has chewy matcha blancmange inside:)
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