tools
Mixing bowls
Whisk
Spatula
Sifter
Cake pan
Cooling rack
Parchment paper
Offset spatula
Knife or cake leveler
Plastic wrap
Serving platter
These basic tools will help you mix the batter, bake the cake, assemble the roll, and present it beautifully. Happy baking!
This Japanese cake roll recipe yields a fluffy, airy, and perfectly soft cake that will be the best roll cake you will ever taste! Japanese Swiss roll is not too sweet and is filled with a deliciously light whipped cream. And over the top fully VEGAN!!!!
WHAT IS A JAPANESE CAKE ROLL?
Japanese cake roll is a rolled-up chiffon cake that is ordinarily filled with a light and airy whipped cream. It is very popular in Japan because these roll cakes are incredibly fluffy and the freshly made cream simply melts in your mouth. It is like eating a delicious not-too-sweet cloud. Every country has its own version of a roll cake. They are most commonly referred to as a Swiss roll cake, a cake roll, or a roll cake.
Why You'll Love This Recipe?
Light & Fluffy - this strawberry cake roll uses a chiffon cake as the base so it's super light and airy.
Flexible Cake Base - doesn't crack easily when rolled.
Semi-sweet - made in the Asian dessert style, both the fresh cream filling and the cake base are mildly sweet.
Tips For the Fluffiest Chiffon Cake Roll
(The secret to this Asian bakery-style roll cake is its super fluffy cake base.) Here are some tips:
Use cake flour instead of AP flour.
Always sift cake flour to prevent clumps.
Gently incorporate the dry-mix and wet ingredients together until no lumps of flour can be seen.
Do not over mix as it will result in a tough cake.
Use parchment paper to line the cake pan and for rolling. It prevents sticking and tearing of the cake.
About the Recipe
Ingredients
Matcha genoise:
• 170g Cake Flour,
• 110g Sugar
• 12g Baking Powder,
• 12g Matcha Green Tea
• 215g Plant-based Yogurt,
• 25g Oil,
• 40g Lemon Juice,
• 75g Aquafaba,
Mascarpone whipped cream:
• 300g vegan whipped cream
• 60g vegan mascarpone cheese
• 30g icing sugar (or more to taste)
• 200g strawberries
• 100g matcha sirup (50g sugar/50g Water)
Preparation
matcha genoise sponge cake:
Preparation:
1. Preheat the oven to 180°C.
2. In a bowl, combine all the dry ingredients and set aside.
3. In a bowl, mix the liquid ingredients, mix and pour over the dry ingredients.
4. Mix everything vigorously to obtain a smooth paste.
5. Line the sponge cake mold, taking care to marry the shape of the mold with the paper, cut off what exceeds.
6. Pour the batter and spread lightly to spread everything.
7. Bake for 20 minutes, without opening the oven.
To easily roll the sponge cake without it cracking:
1. Once the sponge cake is cooked, take it out of its mold by sliding it onto a baking sheet, without removing the parchment paper.
2. Then, spread a clean, slightly damp towel on a work surface and, on top, a sheet of parchment paper the size of the sponge cake.
3. Turn the hot sponge
4. cake on the parchment paper, then remove the paper that was used for cooking and roll the sponge cake while still hot, with the damp cloth, pressing gently but firmly.
5. Let the sponge cake cool down to room temperature for 30 minutes. Do not wait any longer, as the sponge cake will tend to break more easily. This method allows you to pre-roll the sponge cake.
Simple syrup:
1. Dissolve the caster sugar in the water over a low heat.
2. Leave to cool. Store in the fridge.
Mascarpone whipped cream:
1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If you want a matcha cream version, also add 1 tsp of matcha.
2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
Assembly:
1. Once everything is ready, gently unroll the sponge cake and then garnish first with the whipped cream, then the strawberries in the middle.
2. As soon as the sponge cake is filled, place a large piece of cling film on the work sur-face, position the rolled log and wrap it tightly. Keep in the fridge for at least one hour.
3. Cut into 2 centimeters (or 0.8 inches) and decorate.
# tags:
japan, matcha, strawberry, aquafaba, roll cake, Japanese cake, green dessert, vegan genoise, vegan chiffon cake
