Hojicha Roll Cake
Hojicha tea flavors in a cheesecake roll cake.
Prep Time40 minutes mins
Cook Time12 minutes mins
Cooling Time4 hours hrs
Total Time4 hours hrs 52 minutes mins
Servings: 12 small slices
Author: Recipe by Queenie Fok for Oh, How Civilized
Lemon Roll Cake
- 70 grams sugar
- 50 grams cake flour
- 15 grams whole milk
- 5 grams vegetable oil
- 4 large egg whites
- 4 large egg yolks
- 1 teaspoon lemon powder
- 1/4 teaspoon salt
- Optional: powered sugar for dusting
Hojicha Cheesecake Filling
- 127 grams cream cheese 1 package
- 110 grams whole milk
- 50 grams mascarpone
- 30 grams sugar
- 4 grams gelatin
- 3 tablespoons water
- 1 tablespoon hojicha loose tea
MAKE LEMON ROLL CAKE
Set oven at 350°F and place the rack in the middle. Line a 1/2 sheet tray with parchment paper, with extra hanging on all four sides.
In a small bowl, sift and mix cake flour, salt, and lemon powder. Set aside. Mix whole milk and oil in another bowl and set aside.
Whisk 4 egg whites until foamy. Slowly add sugar into the egg whites and whisked till medium peak. Using a rubber spatula, fold in egg yolk one at a time. Then, fold in the flour mixture and once that's done, fold in the milk and oil mixture.
Pour the batter into the sheet tray and bake for 12 minutes. Once out of the oven, remove cake from sheet tray and leave it to cool on a cooling rack.
MAKE HOJICHA CHEESECAKE FILLING
In a bowl, bloom gelatin in 3 tablespoons of water and set aside. Bring whole milk to a simmer and remove from heat. Steep hojicha in the milk for 5 minutes and strain out and discard the hojicha leaves.
In a mixer, combine the cream cheese, mascarpone, and sugar until smooth.
Melt gelatin (in microwave or a double boiler) until completely dissolved and mix into hojicha milk. Take a few spoonfuls of cream cheese mixture and temper into the gelatin mixture. Mix well before incorporating into the rest of the cream cheese.
ASSEMBLE THE ROLL CAKE
Remove paper off the cake. Cut the cake in half, widthwise.
Place one half of the cake on a piece of plastic wrap. Spread the cream on the cake, covering all four sides.
Roll the cake and use the plastic wrap to keep the the cake in shape. Wrap the roll cake with plastic wrap a couple of more times to hold its shape.
Repeat with the other half of the cake. Keep in the fridge for minimum of 4 hours before serving. Dust roll cake with sifted powered sugar if you want to add a sweeter touch.
Calories: 138 | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 110mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 302IU | Calcium: 36mg | Iron: 1mg