It is SO Easy Being Green (Matcha Sponge Cake with Vanilla Whipped Cream & Rice Wine Infused Strawberries)
A chef friend of mine dared to do the ultimate: a brunch pop-up in Williamsburg, Brooklyn. This is a daring feet no matter who you are, but he was nothing short of a super hero because he was in China just days before the day of the pop-up. We have collaborated on a bunch of events and he reached out to have me come up with a dessert that was inspired by Taiwanese and Lebanese cuisine. Here is my spin on a traditional swiss roll.
This recipe has a lot of components, but I promise you it is easier than it looks, and it is light, refreshing, and delicious. Go ahead, I dare you…
Active Time: 20 min
In Active Time: 12 min
Servings: 10 Slices
For the Cake:
¾ Cup Cake Flour
3 Heaping Tbsp Matcha Powder
½ tsp Baking Powder
4 Large Eggs – Separated
¾ Cup Granulated Sugar
2 Tbsp Milk
For the Whipped Cream:
2 Cups Heavy Cream
2 Tbsp Sugar
2 tsp Bloomed Gelatin
1 Vanilla Bean Pod – Seeds
For the Strawberries
1 lbs Strawberries
5 Tbsp Rice Wine
2 tsp Vanilla
¼ Cup Sugar
1 Tbsp Lemon Juice
For the Strawberry Syrup
Reserved Strawberry Juice
4 Tbsp Rice Wine
½ Cup Water
¼ Cup Sugar
2 Tbsp Instant Tapioca
Directions:
Preheat oven to 350 degreed. Sift the flour, matcha, and baking powder together and set aside. In the bowl of a mixer pour in 1/4 cup of sugar and the egg white and beat on high until stiff peaks form. Meanwhile in a large bowl whisk together 1/2 cup of sugar and the egg yolks until they turn pale yellow, thicken. Fold the flour mixture into the egg yolk mixture until completely combined. Fold in the stiff egg whites 1/3 at a time and gently combine being sure to keep as much air in it as possible. Pour the cake batter onto a parchment lined 12x17 sheet tray and spread evenly with an off-set spatula. Bake for 10-12 minutes – the cake will be slightly golden and bounce back when touched. Turn the cake out onto a clean tea towel and roll the cake around it – think sushi – until it is entirely covered and set aside to cool.
While the cake is baking, slice the strawberries in ¼ inch slices and place in a large bowl with the sugar, vanilla, lemon juice, and rice wine. Stir it and set aside.
In the bowl of mixer, pour the heavy cream, sugar, gelatin and vanilla bean seeds and whip until firm. Place in the refrigerator until ready to use.
When the cake is cooled, place a large piece of plastic wrap on your clean counter. Unroll the cake and spread the whipped cream all over the cake to the edges. Place a row of strawberries an inch in from the end closest to you. Skip about 2-3 inches and then do a layer single layer of strawberries all the way out until about an inch or a half an inch to the opposite end. Take the end closest to you and begin to carefully roll the cake as tightly as you are able. When you get to the end wrap the plastic wrap around the cake and tighten the roll. Place in the refrigerator to set.
Take the reserved strawberry liquid and pour it into a small saucepan with sugar, tapioca, water, and rice wine. Cook in medium high heat and stir until it is glossy and slightly thick.
I love to put the syrup on the bottom of the plate, place the cake on top, and dust it with matcha and confectioners sugar. Trust me it is delicious!
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