Sponge cake
· (1) 100g egg whites
· (1) 40g sugar „krupice-caster sugar“
· 60g egg yolks
· 160g whole eggs
· 125g sugar „krupice-caster sugar“
· 80g flour
· 20g matcha powder
Cream
· 200g cream 33 %
· 100-200g mascarpone
· Powdered sugar up to your taste
Others
· Yuzu jam
· Strawberries or other fruit
· Matcha powder for decoration
スポンジケーキ
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-
-
-
-
クリーム
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- マスカルポーネ 100～200g 冷蔵庫にいれておく
-
その
- ゆず ジャム 冷蔵庫にいれておく
- いちごなどの フルーツ
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How to make
1. Whip
the egg whites and sugar (1) until thick airy foam is made – you will know it
is done when you lift the whisks and ends of the foam bend into a bird‘s beak
shape.
2.
Mix
and whip all the other ingredients except the flour and the matcha powder. Then
put half of the foam into the ingredients and careffuly mix. Then add matcha
and flour throufh a sieve to remove lumps and mix. Finally, add the second part
of the foam and mix very carefully so the fluffiness of the foam is not lost.
3.
Pour
the mixture on a baking tray with a baking sheet on it. It should be 1 cm in
height otherwise the sponge cake will crack once it is rolled.
4.
Put
the dough in a preheated oven at 230°C for 6 minutes. After 6 minutes, check if
it is done with a skewer (stick a skewer in the middle and pull it out - if it
is clean and there is no dough on it, the sponge is baked). Place another
baking paper on top of the baked sponge and carefully roll the still hot sponge
into a roll and leave it to cool down.
5.
Once
the sponge is rolled, it is time to prepare the cream. Whip the cream (it must
be cold) and mascarpone into a stiff mixture and add sugar up to your taste. Be
careful not to over-whip the cream - it's better to add the sugar a little
before the end of the whipping so that it has time to dissolve in the cream.
6.
Unwrap
the prepared and cooled sponge cake, put away the baking paper and spread the
yuzu jam all over it. A layer of cream will come on top of the jam. Then add a line
of strawberries or other fruit on top of the cream. It is better to make the line
about 2-3 cm from the edge, which will be inside the roll (you will start roll
the sponge cake from that side).
7.
Once you
have the whole sponge cake ready like this, start to carefully roll it. Once it
is rolled, put it in the fridge for at least an hour so the cake has time to
become stiff.
8.
Once the
roll cake is chilled, the top can be decorated with the remaining cream, fruit
and a sprinkle of matcha powder.
Enjoy! 😊
１．
2.
3. オーブントレイ に オーブンシート を
4. 230℃に
5. スポンジ を
6.
7. このように スポンジケーキ
8. ロールケーキ が
🍰🍰🍰
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