Roll cakes and I have a love-hate relationship. When I discovered my passion for cooking, I attempted to make a pumpkin roll cake, only to fail not once but twice. I remember rolling the cake too tight, squeezing out all the filling and resulting in a cream-less cake. I tried to make a mocha cake afterward, desperate to redeem myself. Unfortunately, I overmixed the batter and the cake didn’t rise the way it was supposed to. Even with so many failures, I decided to give this cake another try, this time making green tea roll cake with a white chocolate mousse. Was I successful? Finally yes!
**Helpful tips and common mistakes
Roll cakes are not my specialty. As much as I love to bake, for some reason, I have difficulty making a perfect sponge cake. Today was going to be the day I change that. I’ll admit, it took several tries to get this green tea roll cake perfect, but in the end, it came together. Here are the tips I followed to make a successful cake.
To make the roll cake light and airy, you need to whip the egg whites and egg yolks separately. The egg yolks should become light yellow in color and have small bubbles. The egg whites should be able to form peaks, but not stiff peaks – you want them to be at medium-stiff peaks, not completely firm.
Bake the cake for about 10 minutes or just until done. This is probably the trickiest part of the recipe because there is a thin line of when the cake is cooked and over-cooked. If the cake is over-baked, it will tear when rolled.
Let the cake cool for 5 minutes, just enough so that it’s easier to handle. While the cake is still warm, roll the cake and then let cool completely. Preshaping the cake while still warm will make it easier to roll later.
When preparing the white chocolate whipped cream, make sure to cool the white chocolate before adding it to the whipped cream. If the white chocolate is too hot, it will melt the cream.
Spread the cream filling, roll the cake once more and serve. This green tea roll cake sure does take work but as always, the end result is worth it. The sponge is light and moist while the white chocolate mousse compliments it perfectly.
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