Also in your video you used 110g cake flour but written down you put 90g-102g cake flour which is pretty confusing. We wish we can taste it. Happy Baking! Each oven is slightly different, so we need to adjust the baking time. I actually tried it both ways as I make my chiffon cake in order of mixing in dry ingredients first before adding egg whites (https://www.justonecookbook.com/green-tea-chiffon-cake/). This is the recipe for basic cake roll. . Hello Joelle! I used the jelly roll pan. Thank you so much for trying this recipe several times already! This looks amazing! xoxo. I do have one question, have you ever tried a “No bake” method? . Hope I answered to your questions. Sign up for the free Just One Cookbook newsletter delivered to your inbox! I bet when she see this post she will ask me to it at home . Traditional Japanese desserts make a refreshing break from their heavier western counterparts. Rap the tray a few times on the counter to get rid of large air pockets. I made it today for my little girl who is crazy about Matcha. Always whip egg whites in a clean and dry boil non-plastic bowl free of oil and water. I’m so happy to hear your family enjoyed it. I would suggest mixing the dry ingredients in the egg yolk batter first, then mixing the egg whites into that mixture. Place a mixing bowl and beaters in the freezer to chill. Hope this helps! If it’s due to over mix, how do I know if I over mix? It might be a lot easier to make that steamed cake than making into a swiss roll without an oven. Transfer the swiss roll to a flat surface and unroll the cake. Do not stir. Because other matcha tea from “culinary use” announces to be more bitter and astringent Thanks for your help, Hi Ruth! Thank you, I’m glad my instructions were helpful. We hope yours will be great too!. https://www.justonecookbook.com/steamed-cake/ (and matcha version too). We all loved it. My oven is busted and will take awhile to get it fixed so if you have any suggestions for alternative cooking methods, that’ll be great! Thank you for your well wishes, I hope you have a happy holiday with your family. You've now made a meringue. Stay safe! How significantly different? Hi Nami, thank you for spending the time to document every step of your baking.. must not have been easy. I might have over-done the mixing there because my cake came out on the dry side. Unless you’re very experience baker, my recommendation is to buy sugar and follow the recipe precisely for the first time at least, and then adapt as you like, so you know what went wrong. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. I doubt if u over mix the egg yolk? I’m so happy to hear your mom enjoyed this recipe! My family finish eating the cake within 24 hours or so so I am not too sure after that… Make sure it is covered/wrapped well though. this looks perfect for a family Christmas potluck…I don’t have a jelly pan, will a standard half sheet cookie sheet work? Yeah I am aware of the difference in methods. Heat over medium heat until chocolate is fully melted. I feel bad matcha is getting popular but not the right matcha is distributed. Using a fine mesh sieve, sift the cake flour, baking powder, and matcha powder over a sheet of parchment paper. Hmmm… Honestly I am not sure as I’ve never done it something like this… Sorry I really wish I could tell you or give advice…. Thanks for trying this recipe! I’m ready for round 3 (Both times it messed up where my fault the second time it came out nicely and the filling but I didn’t roll it into shape right away and it cracked but I may have over cooked it as well I think. As for the cake flour, I included the various cake flour weight to give the range. You’re an amazing baker! For the class, you will probably need to make two at least. Also, what is the size of the parchment paper you used in the tutorial? . Yeah, the quality of matcha is quite important in any matcha recipes for the color and taste. Place a piece of new parchment paper on top. See accompanying video in post on how to roll. I’ve seen theRepublic of Tea Matcha powder but you’re right, it’s missing the vibrant green color (which is one of the factors for better matcha quality). Well, don’t worry about flipping, as long as it looks good and delicious. First thing first, I really hope that you used gram measurement (I always do for my baking recipes) because people tend to put way too much flour when it’s measured with a cup (see this post: https://www.justonecookbook.com/how-to-measure-flour/). Anyway, thanks for your response! The Genoise method creates a more moist texture but Biscuit creates a lighter texture. xo, Hi Nami, I tried this recipe 2 times with 2 different brands of matcha but after have baked,the cake didn’t have a beautiful green as yours even though my oven was at 160°c with circular hot air (i baked it only 10min). I’m just about to get started on making these after a success with your chiffon cake recipes Can I check, if I want to make it chocolate or just plain vanilla, do I just replace the matcha powder w cocoa powder for chocolate, and simply replace with flour and vanilla extract for vanilla flavour? The whole family loved it and I will definitely be making it again! Dab a bit of the batter onto the sides of the parchment paper to keep corners together. Hi Shantal! As long as the cream is spread out evenly (with a bit more along the short edge as per #7), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps. It’s hard to know but you may really want to test your actual baking time by inserting a skier / touching the surface of the cake (until it bounces back). (Note 2). And how are left overs stored? Thank you so much for trying this recipe! We hope this helps. , Kon’nichiwa, Nami-san! Hi Chris! Btw, loved your Shioyaki salmon recipe and your Almond cookies, both a success! We hope your next try will be successful!☺️, Hi Nami=) I love making cakes and cookies and just discovered your matcha cookies recipe and it is phenomenal!~~ Got me hooked to matcha desserts and very keen to try making this roll soon. Did you roll it while it’s warm and flexible? Thank you for your tip! Just like any other recipes, over mixing the batter can result in tough texture. … Thank you for writing! Do not over whip. 161 / 2,000 cal left. For more matcha dessert recipes, click here. Do you think we can also use cocoa powder instead of green tea powder.? And stiff peaks – handheld mixer like the one I used in this recipe takes much longer time than a stand mixer (but easier to stop and check the condition). So if you have it slightly smaller, that still works too! 161 Cal. Tip: Adding dry ingredients last prevents from mixing too much (over-mixing the batter will result in dense, not fluffy sponge cake). This Japanese version of a fruit cake roll is light, spongy, and creamy. I always get boxes of it when I visit Japan because it is just heavenly. Do you think this will be ok? Hi Eileen! We are so happy to hear the cake turned out fine with almond milk and your husband loved it! Hi Asianswagmom! I hope you enjoy the recipe! Please do not use my images without my permission. I’m so happy to hear your swiss roll came out well and thanks so much for trying this recipe and for your kind feedback. For the first time, try checking the doneness a few minutes earlier and stay around in the kitchen to make sure you don’t over-bake. Thank you so much for your kind feedback! It was a bit dry, had no cracks whatsoever, rather good. 190C (375F) is pretty standard for the swiss roll, but everyone’s oven is different (size, how it heats etc), so it’s hard to say. A couple things about the usage of papers in this process – I didn’t line my jelly roll pan with parchment paper because I struggled for 10 minutes trying to fold and tweak stubborn paper to fit nicely into the pan to no avail. . Hi Kay! I found the same method before, and I believe the recipe was in grams, so I assume it was somewhere in Europe. June, Hi June! I shall certainly make it again. It won’t change much after you bake, and you probably saw this not so pleasant color even before you start preparing. This type of kamaboko is steamed on a small wood board. There is a whole discussion on when to remove parchment paper – right after baking OR after cooling down. I made this today with a slightly different mixing steps. I mentioned in my FAQ page but I only use the regular conventional oven (no fan) for all my recipes (even though my oven has it). Slice off about ½ inch of the cake on both ends (to show off beautiful swirls). Maybe that’s the only difference we may have? I tried this recipe and it came out SO amazing! Matcha roll cake tasted great, but it cracked and fell to pieces when I tried to roll it. American jelly roll pan is bigger than the Asian (Japanese) size. It is also known as \"aka kamaboko\" in Japanese. , I’ll definitely try taking out few minutes early next time. Don’t buy a big bag. Was this a mistake? Hi! Did you use a fine-mesh sieve to sift the flour? I’ve made this cake a few times already, and it’s always a big hit! Preheat the oven to 350°F. Your email address will not be published. I am preparing to make this. Your email address will not be published. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle If you use your baking pan, the cake will be more flat. I look forward to seeing you reply soon, thank you so much! , Hi TM! Hi Leslie, Thank you so much for trying this recipe and for your kind feedback. Hi Jean! 5 tsp Dutch processed cocoa powder , (e.g. Can I use sponge flour instead of cake flour? Yes, western cakes are considered a bit too sweet for the Japanese’s taste. All images and content on this site are copyright protected. You can use either method I think. A bit too long? In a large mixing bowl, add in sugar, baking soda, first portion of cream of tartar and salt. It was pretty fluff enough. Thank you for all your detailed recipes and detailed but short videos! I’m not too sure. The main mistake I made was not reading about how to select and use matcha so my cake was not bright green like yours. To further prevent cracks, add more cream along the short edge that is folded first and do not try to roll the cake too tightly. That said, you can change however you like, but I can’t recommend much to your request as I have never tried. You can make the sponge cake two ways: Genoise method (The whole eggs are combined with sugar and gently heated over simmering water, then whipped) or Biscuit (bees-kwee) method (the whites and yolks are whipped separately and then folded back together). – as in cooking in a pressure cooker or any other stove appliances? If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Remove the baking sheet and place the cake on the working surface. Thanks! Once you roll up the cake, secure the roll by twisting the parchment paper at both ends (like a candy wrapper). It was rather good – moist, no cracks. Hi Charlie! I’m so happy to hear that. Sift in cake flour, stir to combine. So you have to be very careful with equipment for moisture/oil. Would you have any idea of that substitution? Hi, My baking tray is 37 x 27cm, what percentage should I increase the batter by? I was actually surprised to find the American method is different when I came here. Hi Nariko, Sure! At Japan Centre, we have a dedicated in-house bakery turning out delicious Japanese dessert options, including our unique green tea roll cake, perfect for celebrations. Hope that helps… . However the sponge is quite dry and hard. Hi I hv been baking using this recipe twice and follow exactly the steps but I’m not sure how come my cake turned out to b dry? The color of matcha is the quality of matcha. I don’t know what the sponge flour is (in Japan or US). Looking at your video again, mine was a little bit golden too on the edge. Thanks for your answer. Thank you for your kind feedback. Increase speed to med-high, whip until stiff peaks. Hi Renee! Thank you for your feedback. Yup..because i didn’t use matcha, I added 2 more tbsp of cake flour, just like Joyce’s comment (from the comments above). It’s what someone would buy at an authentic bakery in Japan — the sweetness doesn’t overpower the matcha, it’s just the right amount. , Can I use foil instead of parchment paper? Do you have any more swissroll or sponge cake recipe that’s light and fluffy? Endless choices of roll cakes! I chose the Biscuit method this time. Thank you, Hi Luchie! After purchasing my hand-held mixer, I realized that it’s easier to control the consistency because the hand-held mixer is weaker and takes time to get to the final stage. I have baked your earl grey chiffon cake which comes out pretty well. Folding is a very gentle way of mixing additional ingredients into a batter to prevent entrapped air from escaping. We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you! Refer to video in post on how to roll. Keep stirring continuously while breaking down big clumps of powder. Savoury CakeStrawberry Hmm, my first thought is you may overbake the cake. ), the batter is a bit dry. Daily Goals. When I make it again I will double careful to mix it. As in there is no oil used in cake roll for one and sequence of mixing ingredients is different. I want to try this matcha swissroll soon, but without matcha because I don’t have it right now. Serving Size : 1 piece. Hi Cindy! If you keep matcha for more than a month, it gets oxidized and become yellow-green/brown as well. It still had surface cracks, not that deep though. If you look at American Swiss Roll recipes, probably 80% of recipes that I know is 375 ºF (190 ºC). Sometimes the result comes out not as soft as I would have liked not sure why. I think it got absorbed by the cake. If you adjust the recipe, you may be able to use it?! I made this Matcha Swiss Roll for a little party and it went down a treat! Can you use coffee instead of milk and see how it goes? Not while chilling, unless you chill for a long time. If you are using a stand mixer, it’s more powerful, so before you get too lose to the final stage, remove the bowl from the stand mixer and whip with your hand whisk. If this doesn’t solve, you can increase temperature and shorten the baking time too. Thank you for trying this recipe. Could I have over mixed cake mixture as well as cream too? If you’re unsure, you can always sift 3 separate times, and each time you add in, mix before you add next sifted dry ingredients. You mentioned that this didnt change the outcome for you. Hi Alexis! Hi Aun! Refrigerate for at least 2 hours to firm up the cream. Hi Nami! . Add the warm milk and fold in until incorporated. I just made this! I will try to remember to share a pic with you once it is ready in a couple hours! Ive been wanting to prepare this for my family’s christmas dinner but since we are going to a cabin in the north this year I would need to prepare it about a week in advance. Or should I just double it? After that fold in remaining meringue in 2 times. Next time, I might experiment with rolling it when it has cooled down a bit, but still slightly warm to touch, and “workable”. . Hello! It was so good and we planned to make it again soon. Beat until firm and spreadable, so it won’t ooze out of the cake when you’re rolling it up. Thanks for sharing with us!! I need to be more courageous with taking things out at the specified time). Yes, you can definitely do that. i will try again, but i was wondering if decreasing the sugar amount affects the cake consistency, Hi Windy! So find the best cooking time based on how your oven works. Hi Jane, For a conventional oven, you need to reduce the temperature accordingly by 25 degrees Fahrenheit. Hi Vicky! I guess all ovens are a little different Thanks for all your help! I also bought my matcha on ebay, it was inexpensive and a decent quality, the cake definately came out green! , thanks for your answer!!!! We are happy to hear you enjoyed the texture and flavor of this Roll cake. Only if your pan is smaller, it should work fine. xo, Hi! It’s funny you mentioned, as I follow a lot of Japanese YouTubers and they get the same question from American followers. I also use a conventional oven (not with a fan) for all my recipes. Hi Mrs Ng! Although it is referred to as red, in reality, it is a shade of pink. Use batter immediately. Appreciate your reply! It’s common for roll cake recipes. Once the cake is rolled up, transfer to a wire rack. , Hi! Watch “Matcha Swiss Roll” Video on YouTube. (Note 1). Just made this with lemon instead of macha. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! at 325F until a skewer pulls out clean and cake springs back in the center. Thank you! You might want to add 12 grams of cake flour as you don’t add 2 Tbsp matcha (1 Tbsp matcha is 6 grams, yes it’s lighter than cake flour). I’m truly sorry yours didn’t come out well. If what you describe is not from burning, then it’s simply the quality of matcha powder you used. I had not made with chocolate (cacao powder) before, but usually when you make with cacao powder, you subtract the dry ingredient flour. Given the amount of flour as compare to a lot of fluff or spongy, I don’t consider the amount of 4 eggs is a big volume. The only thing I changed was using 1% milk instead of whole milk and using greased aluminum foil instead of parchment paper for lining. Add the cold egg whites into a large bowl. This looks so good! Thank you , Hi Xan! Thank you!!! Thank you for your feedback. Thank you so much for your kind feedback. Each oven is different, so you might need to adjust a little. Then the coconut whip on top of the beans … the taste was great but the whip didn’t really show through on the roll, after I cut it. Thanks for your feedback on the sponge thickness! Hi Zarie! A few possible reasons. Overall phenomenal recipe and would try again! . Awww I’m happy to hear you like this recipe! , Thank you Nami! Is it ok to fold in the flour mixture into the egg yolk batter after it reaches the ribbon stage instead? Also, it took me quite a while to achieve the stiff white peaks of the egg whites so I may have over-mixed that too. Also, the size of oven is different from me. You might need to remove the spongecake from the oven earlier than mine. When the cake is completely cool, combine the heavy cream, sugar, and matcha powder in a large bowl. Pour into lined cake pan from one spot, spread out the batter evenly with an angled spatula. I don’t like the parchment paper becomes too moist while cooling down, but it’s up to you. In general, ceremonial grade is super expensive but much better quality – beautiful color and matcha is more sweet. But don’t be fooled by the “grocery store” or “convenience store” label. Hi Nami, What a great recipe to try, but before I try it for the first time, I still wonder what exact size is the jelly roll pan you used in centimeters. 1) over-mixing – first reason to think when your cake end up with dense texture 2) dry – maybe oven temperature was too high (different oven size, how close to your heat source, hot spots inside the oven) 3) whipped cream not moist – I’m not sure what you mean by moist, but it sound like you over-whipped (it separates and looks broken) as it doesn’t look silky. Would this cause a chewy roll as well? When it comes to Asian sweets, you have to know one more expression to complement the dessert, and that is “oh, this dessert is not so sweet.” What it really means is the sweetness is just right. Hi Sev, Thank you very much for trying this recipe! Do you think it’s possibly over mixing the batter? Do you know what might have happened or how I could get this right next time? Hi Melissa! Place the egg and the sugar in a large bowl and beat over the hot water with an electric hand whisk … (image source). Therefore, bake around 375 ºF (190 ºC) for 12-13 minutes, until the sponge springs back. Thank you for all your amazing recipes. Do you think 12 mins was even too long? Let it sit on cooling rack for 5 min. Place the chocolate and cream mixture in the chilled mixing bowl, then beat on low speed and slowly increasing to medium. Hope this helps! They are just not very pleasant looking what did I do to make the air pockets so much bigger than normal? The truth I have to admit that I have very little knowledge about tea, so I wanted to ask: in the link below appears a picture of ceremonial tea sold where I live, in my opinion is very yellow, what do you think? Ahhh this package uses Japanese BUT it’s very strange Japanese sentences. Hi Nami, I love your matcha Swiss roll but I’ve tried a few times but the sponge turned out to be quite dried. In a large bowl, add the egg yolks and break them. Buy our best-selling e-cookbook for 33 more easy and simple recipes! if i use conventional oven how hot will the temperature have to be? Once fully dissolved, set chocolate milk mixture aside to cool. We arent experienced bakers so it took us a long time but it was definitely worth it in the end! The best Matcha powder I have found in my local supermarkets is Ito-en’s Matcha Love tea, in the natural foods section. Once incorporated, fold in the rest of the meringue. Thank you, thank you so much for sharing! I can imagine the taste! Let cool 5 min. xoxo. , Hi! You will need 100% matcha powder. Use a clean paper towel to wipe down the bowl with some lemon or vinegar. Nami. Very pleased, thank you for your most detailed step by step instructions. I’m sorry…. Taking 1/3 of the egg white mixture at a time, fold it into the egg yolk mixture create a light and airy … So you need to adjust the cooking time a little shorter. Hi! I hope it’ll work out. Thanks. Place another “protective” sheet of parchment paper and baking sheet on top. Could this recipe work to make a layered cake? Some people don’t pre-roll, but scores on top of the cake before rolling so it’s easier to roll. I haven’t tried the coffee version. Spread the batter evenly with silicone pastry scraper. Design by, (90 g; If you're using a cup measurement, please. . Perhaps that’s why mine turned out dry. Overall, this is a great and simple recipe. Was the spongecake too close to the heat source? Great cake! Hope you can enlighten me , Hi Lee! Thank you so much for trying this recipe! Scooping the flour with a measuring cup can compact flour and it’s not an accurate amount (I made a video of this: https://www.youtube.com/watch?time_continue=4&v=3HMZ5Dt-Qag). Thank you so much for trying this recipe and I’m so happy to hear you enjoyed it! We added to Nami’s list!. Just like any other desserts, we do have Matcha Swiss Roll (抹茶ロールケーキ) and it’s always a popular choice in Japan. It should work as I make Japanese recipes sometimes and my American large egg works too. I did everything right. Thank you. Let cool to room temperature then place in the fridge to chill. But I understand that our ovens are different, we have different ingredients, and it’s possible that we just can’t produce the same result sometimes. So many companies sell matcha online for really inexpensive (to attract customers) but they can’t be that cheap. I feel this rolled-up cake has a lot more casual look than a classic round cake, yet it’s still elegant enough that you can bring it to a potluck or serve it at your dinner party to wow your guests. How much gelatine would you recommend to be added in this case? 190C is too hot – my humble opinion. It’s practice though, when you make a lot, you kind of understand when to stop. Hi Nami, may I know why is my matcha swissroll tasted dense and little dry and the whipped cream doesn’t look as moist. Super Fluffy and Soft Japanese Chocolate Cake Roll Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. But I was so determined to get this right and with your clear intructions and helpful photos I did it! It’s okay if the ends curl up a bit. Regarding your tiny bubbles/holes… 1) tap the pan a few times before putting in the oven to remove the air pockets. This is very crucial when to take it out (it’s thin cake, so it’s easily ovebake). You can find flavors such as vanilla, cocoa, chocolate, tiramisu, coffee, strawberry, lemon, raspberry, and so on. Hope this helps! I made two sets of your recipe. Since this recipe uses 2 Tblspoons of matcha powder, wondering what measurement of coffee liquid (granules dissolved in water) I could use as flavoring? Using the silicone spatula, fold in gently until just incorporated. , Hi Jacky! Do I simply swap out the matcha powder and replace it with vanilla essence? My family is always looking forward to dishes I make from them! Will it be fine if I substitute it with honey? Let it cool in this wrapped condition while making the chocolate whipped cream. I’ve never made this cake with a pressure cooker or stovetop, but I do have a stovetop steamed cake recipe. I am so sorry for my late response. . Now, if you ask me which matcha I like then I love Ippode: https://ippodotea.com/. Thanks, Hi Julie! Also, how far in advance could this be made? n64 I currently don’t have it on the site… you can replace matcha with cocoa powder too. Keep the egg whites in the refrigerator, and the egg yolk at room temperature. As for eggs, mine is 50g each. Flip cake over onto the rack, gently remove paper. Hmmm… also how about the oven? The store offers it: “It is a tea of ceremonial grade, it is made with a variety of tea plant called Gokou, which makes a matcha more creamy than normal. The matcha cream is the perfect sweetness and flavor as well, I found myself licking it off of my fingers after I put it on the cake itself. Please read my disclosure policy for details. An egg separator can come in handy. Japanese (and some other Asian) varieties include matcha, black sesame, chestnut, purin (crème caramel), and interesting flavors like almond jelly, and mitarashi dango (see below). . Thanks! And which products you use? Arigatogozaimashita! As a result the outermost part of the cake split/flaked a little when I rolled it but it’s not a big deal. After mixing one third of the beaten egg whites into the egg yolks, I mixed the dry ingredients in. Dab a little more onto the paper and stick it to the pan to prevent the parchment paper from tipping over into the cake batter. , Just made this but swapped out hojicha powder instead of matcha. , I was making this and I forgot to put the milk i dont know what’s the result. I wonder what kind and size of the pan should I use for this recipe, I also wonder if I don’t have large American eggs ( I live in Asia) and our eggs are pretty much smaller than the large ones, how should I increase the amount of eggs I use to make this wonderful Swiss roll cake. Tap the jelly roll pan a few times on your working surface to remove the air bubble inside the batter. But one brand of culinary grade is far different from another brand. Calorie Goal 1,839 cal. The quality is still reasonably good. I want to try this recipe out however I don’t have any sugar at home. Instead of putting your hands directly onto the cake, use the. Gently remove the parchment paper attached to the cake. I chose to leave the matcha out of the cream to create a contrast of colours. (lactose intolerant so I usually only have soy milk on hand), Hi Priscilla! You can spread cream, chocolate, or raspberry mousse on the cake sheet before rolling and then refrigerate it before serving. In a clean bowl, whip egg whites until stiff peaks develop. Swill Rolls, or Roll Cakes (ロールケーキ) which we call in Japan, are a type of sponge cake filled with whipped cream, buttercream, custard cream, and sometimes include fruits like strawberries. To emphasize that the Asian ( Japanese ) size looks pretty and delicious European than... Japanese roll cakes sold at a convenience store ( image source ) an electric hand mixer ( stand... ( 1 cm ) jelly roll pans they sold were flexible ( like rubber? tray a few on... 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