Friday, July 15, 2011

Black Sesame Green Tea Roll








I love this combination of green tea butter cream in a black sesame cake roll.  It certainly makes for an elegant afternoon tea treat!

Ingredients:

Sponge (for 30cm x 20cm baking tray)
4 egg yolks + 15g caster sugar
3 egg whites + 45g caster sugar + a pinch of salt
15g black sesame powder
1 tbsp toasted black sesame seeds
35g top flour, sifted
15ml melted butter
25ml coconut milk

Green Tea Butter Cream Filling:
40g caster sugar
20ml water
1 egg white + a small pinch of salt
100g unsalted butter 
1/2 tsp green tea powder


Method:
1) Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color.  

2) In another bowl, whisk egg whites, salt and sugar on high speed till peak form; reduce to low speed to whisk for another minute.  Take 1/3 of whites to mix with the yolks; then fold into the remaining whites till combined.  

3) Combine black sesame seeds, black sesame powder and sifted flour.  Gently fold this mixture into the batter from step 2 (in 2 to 3 batches).

4) Combine melted butter with coconut milk.  Take 1/4 mixture in step (3) and mix with the melted butter/coconut milk.  Pour the mixture back into the batter and gently mix to combine.

5) Pour the batter into baking tray, lined with baking paper.  Use a spatula to spread out the batter evenly.  Gently knock the tray on table-top to remove air bubbles trapped in the batter.  Bake in preheated oven at 190C for around 12 minutes.  

6) Remove sponge cake from baking tray immediately and place it on a rack to cool.  After about 5 minutes, flip the sponge onto a clean sheet of baking paper, peel away the backing paper from the sponge and let it cool completely. 

7) To prepare the filling:  Place caster sugar and water in a small saucepan and bring it to boil over medium heat.  When the syrup starts bubbling, whisk the egg whites and salt till peak.  When the syrup thickens and the bubbles starts to become smaller, carefully pour the hot syrup into the egg whites.  Continue to whisk the egg whites till the mixture cools down slightly.  Gradually add in the butter and whisk for another 2 to 3 minutes.  Add in the green tea powder and whisk to combine.

8) Place the sponge (skin side up) on a piece of baking paper.  Use a spatula to spread a layer of green tea butter cream onto the sponge cake and roll it up (reserved some butter cream for applying on the roll).  Wrap and chill in the fridge for an hour.  Apply a thin layer of butter cream on the roll.  Dust some green tea powder  on top and serve chill.



I would like to share this post with Aspiring Bakers #9: Swiss Rolling Good Timeshosted by {L} of Obsessedly Involved with Food.







13 comments:

  1. wow, another pretty swiss roll, lovely color.

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  2. i going to make green tea swiss roll today, i like the flower print on your swiss roll.

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  3. Thanks, Amelia.

    Sonia: Look forward to your green tea roll! This flower print much easier than the current popular patterned Swiss roll.

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  4. Love the stencil you did on the swiss roll, matches the plate :p

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  5. Nothing nicer than to see how simple ingredients can be made beautiful:)

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  6. All your different types of swiss rolls are so beautiful and yummy. Theresa

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  7. Hi Dzoli and Theresa, thanks for visiting my blog and leaving me your comments.

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  8. I just stumbled onto your blog and I have to say you have gained another fan. I love you ideas and I will be trying out that yummy looking green tea swiss roll. - Terra

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  9. Hello Fong,

    Thanks for sharing this recipe, i don't know how it is suppose to taste like but i made it anyways. I do like the buttercream icing. Over all it is a unique cake. It's still cooking as we speak. Thanks again and happy CNY ;0)

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  10. Alright, it's done.. Cake taste good. It is a bit small. Its a unique & interesting taste. Definitely going to make it again. I sure hate the metric.. it takes too long, i think the next time i will convert everything to cups and tsp and then increase the batch size. Thanks again ;0)

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  11. M.Lam, happy to know that your Swiss roll turn out well. Happy Dragon Year!

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