Hojicha Roll Cake
User Reviews
5
Hojicha Roll Cake
Description
The Hojicha Roll Cake blends classic sponge cake ingredients—egg whites whipped with cream of tartar and sugar, egg yolks mixed with avocado oil and milk—and the addition of sifted cake flour and hojicha powder to incorporate the smoky, roasted tea flavor distinctly into the batter. The egg whites are beaten to medium peaks to create volume and lightness in the cake structure.
After carefully folding the whipped egg whites into the yolk mixture, the batter is baked in a lined rectangular pan until set with a tender crumb. The accompanying hojicha cream filling is made by whipping heavy cream with powdered hojicha and sugar, yielding a smooth, lightly tea-flavored whipped cream that complements the cake’s texture and taste.
The cake is rolled with the hojicha cream inside to create a spiral effect, combining the gentle bitterness of hojicha and the sweetness of cream. This dessert suits those who appreciate subtle tea-flavored treats with delicate texture.
The cake stores well when kept in an airtight container for up to one week, maintaining its softness and flavor.
Ingredients
Cake
- 3 egg room temp, white
- ½ teaspoon cream of tartar
- 40 g granulated sugar
- 3 egg room temp, yolk
- 30 g granulated sugar
- 30 g avocado oil
- 30 g milk whole
- 45 g cake flour sifted
- 10 g hōjicha powder sifted
Hojicha Cream Filling
- 125 ml heavy whipping cream (36% MF [milkfat] or higher)
- 1 tablespoon hōjicha powder
- 1 tablespoon powdered sugar
Instructions
Make the Cake:
- Line a 9" by 13" baking tray with parchment paper. Set aside.
- Remove 3 eggs from the fridge. Separate the egg whites and egg yolks, ensuring the egg whites are added to a clean mixing bowl. Leave at room temperature.
- Preheat oven to 375°F/191°C.
- Fit the mixing bowl with the egg whites to a stand mixer with a whisk attachment. Gradually whisk on low speed until foamy. Add in the cream of tartar. Increase the speed gradually and add in the sugar in small increments.
- Beat until the egg whites reach medium peaks (when the whisk it pulled out, there will be a slight curve to its end). Set aside.
- Add the egg yolks to a large bowl. Add in the sugar and whisk together.
- Next, add in the oil and milk and whisk until combined.
- Add in the sifted cake flour and hojicha powder. Use a spatula or whisk to combine together.
- Take ⅓ of the whipped egg whites and fold it into the batter. It's OK to be a little heavy-handed for this first fold since we will add more of the egg whites later.
- Next, add another ⅓rd and continue to fold. Repeat with the remainder of the egg whites, until the batter is light and homogeneous.
- Transfer the cake batter to a 9" by 13" baking tray and smooth out the top with an offset spatula. Tap the tray a few times to remove any trapped air bubbles.
- Place into the oven and bake at 375°F/191°C for 13-15 minutes, until the top is dry and springy to the touch. (Don't overbake or it will be dry).
- Remove from the oven and carefully drop it from a height of about 1'.
- Transfer the cake over to a cooling rack, with the parchment-side down.
Make the Hojicha Cream:
- Add the whipping cream, hojicha powder and sugar to a large bowl. Whisk until the cream thickens.
To assemble:
- Tear off a new large piece of parchment paper.
- While the cake is still slightly warm, (not too warm or the cream will melt), but not cool so that the cake won't roll.
- Carefully flip the cake onto the the new parchment paper, with bottom side facing up. Peel the old parchment paper off the cake.
- Using an offset spatula, spread the hojicha cream over the surface of the cake.
- Carefully roll up the cake and seal the ends of the parchment. Place into the fridge to chill for 1-2 hours.
- Slice with a serrated knife and serve.
Notes
- Store the Hojicha Roll Cake in an airtight container for up to one week to keep it fresh and moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 24mg | 1% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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