Ingredients
Matcha Cake
1 cup cake flour
1 teaspoon baking powder
1 pinch sea salt
5 eggs, separated
3/4 cup sugar
1/4 cup milk
Chocolate Ganache and Assemble
200 grams 70% dark chocolate
300 milliliters heavy whipping cream
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Line a 41.5x43.5 cm baking sheet with parchment paper.Prepare a clean tea towel and sprinkle powdered sugar over it. Set aside. Preheat oven to 400F. Sift together cake flour, baking powder, matcha powder, and salt. Set aside. Whisk together egg yolks, sugar, and milk until pale yellow and thicker. Whisk egg whites until foamy but stiff peaks form. I lift the beaters from the batter, and if the peaks stay in shape, then I deem it ready. First, add flour mixture to yolk mixture and fold until combined. Then, add 1/3 of the egg whites and fold until just combined. Add another 1/3 and fold. Add the final 1/3 and fold. The texture should be light but not fluid like water. It should be thick. Spread batter into prepared baking sheet. Bake for 8-9 minutes, until toothpick test comes out clean. Run a knife around the edges of the pan to loosen the cake. Invert onto your prepared tea towel. Gently remove parchment paper. Gently roll, starting from the shorter edge, to create a loose roll. This shapes the cake without causing any cracks. Cool completely to room temperature. Chop the chocolate to small chunks and place them in a plastic bowl Heat cream and honey on the stove until just boiling Pour the hot cream over the chocolate and let sit for 30 seconds. Then starting from the center mix the chocolate and the cream until smooth and all the chocolate has melted. Let it sit at room temperature for at least 3 hours. When the cake has cooled and the ganache has set you are ready to assemble. Start by whipping the ganache to make it a bit fluffy. then unroll the cake and spread a thin layer of ganache all over. Using a knife, cut cake, with chocolate ganache, into 1-2" strips lengthwise. Start from the short edge and run the knife all the way to the other short edge, and try to be as straight as possible. Start with one strip and roll. When you get the the end, simply pick it up and place it right on top of the edge of another strip. Roll the new strip over the roll you have a
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Achievable elevated desserts — laminated doughs, cakes, custards
Professional chocolate callets — tempering, ganache, mousse
Milk chocolate callets — ganache, bonbons, coating
White chocolate callets — mousse, ganache, decorating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Achievable elevated desserts — laminated doughs, cakes, custards
Professional chocolate callets — tempering, ganache, mousse
Milk chocolate callets — ganache, bonbons, coating
White chocolate callets — mousse, ganache, decorating