Matcha custard cocoa roll--the sweet taste of late autumn

Matcha custard cocoa roll--the sweet taste of late autumn

Overview

I have always wanted to make a cake roll, but I didn’t want to go through too much trouble. I just couldn’t use up a large bucket of whipping cream, so I made the simplest chiffon, added a little color, and made a matcha custard, which made this relatively simple cake roll much richer.

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Ingredients

Steps

  1. Chocolate chiffon 170 degrees, bake for 15 minutes. (Insert a toothpick until the batter does not stick) Please refer to the previous article "Chocolate Chiffon" for the recipe

    Matcha custard cocoa roll--the sweet taste of late autumn step 1

  2. Soak the isinglass slices in clean water until soft and set aside. Mix milk, caster sugar, cornstarch and matcha powder together evenly, add whipping cream, stir over low heat until thickened, remove from heat. After removing from the heat, add the soaked fish gelatin flakes, stir until completely melted, pour into a smaller rectangular mold, and refrigerate until completely solidified into custard.

    Matcha custard cocoa roll--the sweet taste of late autumn step 2

  3. After baking, slowly peel off the baking paper.

    Matcha custard cocoa roll--the sweet taste of late autumn step 3

  4. Turn the demoulded chiffon over and make a few cuts evenly on the surface, mainly to facilitate rolling it into a roll. Be careful not to cut it.

    Matcha custard cocoa roll--the sweet taste of late autumn step 4

  5. Beat the light cream with caster sugar. Spread the whipped cream evenly on the surface.

    Matcha custard cocoa roll--the sweet taste of late autumn step 5

  6. Cut the custard into strips and place them on 1/3 of the cake slice.

    Matcha custard cocoa roll--the sweet taste of late autumn step 6

  7. Roll it into a cake roll. After rolling, turn the opening side down and let it rest for 15 minutes to take shape.

    Matcha custard cocoa roll--the sweet taste of late autumn step 7

  8. I made cocoa custard by the way.

    Matcha custard cocoa roll--the sweet taste of late autumn step 8

  9. Of course, the cocoa cake roll can also be rolled with cocoa custard instead of matcha custard. It depends on everyone's preference.

    Matcha custard cocoa roll--the sweet taste of late autumn step 9

  10. The biggest feature of this cake roll is its extremely rich texture.

    Matcha custard cocoa roll--the sweet taste of late autumn step 10