Hojicha cake roll

Elle

pooboobakes

Hojicha cake roll

Serves

10

Cook

40 mins

Prep

7 mins

Difficulty

easy

I love roll cakes, and I love hojicha lattes. Fluffy, moist, with a sponge that packs a roasted bitter sweet punch, but a lightly hojicha infused cream, this cake is an experience. I’m using @thezentea ‘s hojicha powder that they have gifted me, which is perfect for drinking and baking alike. It’s intense, and finely powdered for quick dissolving and mixing in.

dessertssnacksjapanesecake

Ingredients

40g condensed milk

6 medium eggs

45ml vegetable oil

300ml heavy cream

45g granulated sugar

6g hojicha powder

8g corn flour

10g hojicha powder

1/2 tbsp vanilla extract

47g plain flour

55ml milk

Instructions

Step 1

Separate the eggs

Step 2

Whisk together the milk and oil until emulsified

Step 3

Sieve in the flours and combine

Step 4

Whisk in the yolks, vanilla and hojicha

Step 5

Separately whisk up the egg whites to medium peaks, pouring in the sugar in 3 parts

Step 6

Take 1/3 of the meringue and fold it into the yolks gently, repeat two other times

Step 7

Spread the batter onto a lined rectangular tray (mine was 35*20cm), tap 2 times to release the air bubbles

Step 8

Bake at 160c for 30 minutes, in the meantime, whip up the cream ingredients

Step 9

Once slightly cooled, flip the cake onto another parchment paper (creating a sandwich)

Step 10

Peel off the bottom layer and spread the cream onto the middle row only

Step 11

Gently roll it up, before wrapping it in the parchment and chilling for at least 30 minutes before serving!