07 April 2010

Matcha Soufflé Roll Cake

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Matcha Soufflé Roll Cake

yesterday i went over to my friend vickii's place and we had a little nice baking session. being matcha fanatics lovers it was only natural we bake something matcha so we decided on this. while i've made roll cake (i refuse to call them swiss rolls) before, i've always used the genoise or biscuit sponge method but i hadn't been really happy with the outcome. the cake always turn out dense and somewhat dry. i usually soak biscuit sponges with syrup when i make cakes so the denseness doesn't affect that much. but since roll cakes cannot be soaked, the dry texture is rather apparent. making soufflé sponge adopts an almost different method as the steps are more like making choux pastry, it promises a soft texture so i was rather keen to try it.

a peek at our messy prep area but i love it. there's just something very peaceful about this picture that i like.

Matcha Soufflé Roll Cake

rolled up cake and the works - a generous sprinkle of matcha powder and gold foil. to be frank i was rather disappointed with the taste. while the texture was alright, it was too eggy for my liking (i hv this phobia with the strong smell in some eggs) and that overpowered the matcha taste. i'm not sure if it was becoz the cake needed time for the flavors to develop whereas i had it almost immediately upon cooling. and due to an oversight on my part (more like the lack of experience) i filled it with too much cream and it was a struggle to finish it, plus it made rolling difficult. oh well, better luck next time! vickii wasn't as fussy as i was and she felt the cake was good.

we sure had a swell time baking & having girly chats and you can be darn sure we'll be having another baking session. soon.

recipe source : okashi treats by keiko ishida



*recipe removed due to copyright restrictions.

13 comments:

diva said...

I love how neat your baking table is..I love that about baking. Getting everything neat and in order before starting it :) I cannot wait to get my hands on this book. It's not out in the UK yet and available for preorder but no news on when it'll be released. Which is a shame. Beautiful matcha roll! Thanks for sharing. x

Shihui Pang said...

Hello! where do you get your matcha powder?

Deeba said...

Have heard a lot about this beautiful Japanese book, and love the whimsical, elegant appeal of the swiss roll. I'm with you on the eggy taste problem, but you did a mighty good job with the roll! it's beautiful!

Chelle said...

I think baking with friends are awesome. (: Hmmm, I seem to have some error in posting a comment, so I hope this gets through. There's no option to log in via the google account now?

bossacafez said...

yr comment got thru! i disabled login via google account coz i think its the same thing as blogger, plus i can't seem to view their profiles when ppl login via that.

bossacafez said...

thx deeba :)  you're too kind!

bossacafez said...

u can get it from the japanese section of some NTUCs.

bossacafez said...

you shd totally get the book when u come back to sg again :)  deeba said you're a macha fanatic haha, we all are ;)

Memoria said...

The prep table looks so tranquil, beautiful, and well-lit. The matcha roll cake is so lovely!

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Reiz said...

I like the clean white textured loook of the photos! :)

bossacafez said...

thank you dear. i just added white to new fill layer, love the effect! thx for sharing :)  

felicia said...

mm. tried it yst and thought it was okay!
love the photos btw :)

shirley@kokken69 said...

My favourite recipe book. Your Matcha Roll looks beautiful!

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